Hot and Sour Chicken Noodle Soup | How to make Hot and Sour Chicken Noodle Soup

By Affaf Ali  |  12th Oct 2015  |  
4.2 from 4 reviews Rate It!
  • Hot and Sour Chicken Noodle Soup, How to make Hot and Sour Chicken Noodle Soup
Hot and Sour Chicken Noodle Soupby Affaf Ali
  • Prep Time

    0

    mins
  • Cook Time

    90

    mins
  • Serves

    4

    People

229

4

About Hot and Sour Chicken Noodle Soup Recipe

I googled few recipes, then decided to make it my way. First prepared the chicken and veggie stock, which I always felt was a very tedious job. But within one hour the house was smelling aromatic with flavours of veggies, chicken and spices. With few ingredients and sauces piping hot soup was ready. Bon Appétit......

Hot and Sour Chicken Noodle Soup

Ingredients to make Hot and Sour Chicken Noodle Soup

  • chicken with bones - 300 grams
  • Noodles - 1 portion
  • Onions and carrots - 2
  • garlic - 13 cloves
  • Full peppers - 10
  • ginger - 2 -1 inch pieces
  • Beans - 5
  • Mushroom and Spring onions - 3
  • cloves - 2
  • capsicum and Lemon rind - A small piece
  • Soya sauce - 1 to 2 tbsp
  • fennel seeds and White Vinegar - 1 tsp
  • cornflour - 2 tsp
  • water - 1 litre
  • Parsley leaves and coriander leaves - a few
  • Red chili hot sauce Black pepper and Salt as per taste

How to make Hot and Sour Chicken Noodle Soup

  1. To make the stock : Combine all ingredients in a big cooking pot & cook for 1 hour on medium flame. Do not pressure cook. Strain the contents and stock separately. Set aside the stock. Retain the chicken pieces and discard rest.
  2. To make the Soup: In a cooking vessel, take some oil. Add finely chopped ginger, garlic and shredded chicken.
  3. Saute till raw smell disappear. Add mushrooms, capsicum and beans. Fry for a minute.
  4. Add soy sauce, red chilly hot sauce, cooked noodles, salt and pepper powder and required amount of stock. Cook for a few minutes.
  5. Add coriander leaves, red chilly slices and spring onion. Drizzle egg in soup while stirring slowly to create long strands and cook for 2 minutes.
  6. Dissolve 2 tsp of corn flour in water and add to the soup to thicken soup.Serve hot.

My Tip:

The ingredients in the stock can be changed according to one's taste. I replaced fennel seeds instead of celery. Spices and sauces can be adjusted too according to one's requirement. The excess stock can be refrigerated and used later.

Reviews for Hot and Sour Chicken Noodle Soup (4)

Kalpana Sopariwala3 years ago

woww
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Pranav Shah3 years ago

Yummm
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sharana shan3 years ago

slurpppp😋😋😋😋
Reply

Deviyani Srivastava3 years ago

Mouth watering!
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