Serves: 4 | Total Time: 35 minutes
Let’s Make a Bowl of Warm, Spicy Comfort 💛
If you’ve ever had a bad day, felt under the weather, or just wanted something warm and cozy that still has a kick—this Spicy Chicken Hot and Sour Soup is IT.
It’s loaded with tender chicken, tangy vinegar, a punch of heat, and all those slurpy mushrooms and silky eggs.
I’ve been making this for years anytime I need a bowl of something that hits every craving at once: spicy, sour, savory, and soul-hugging. It tastes like takeout, but better (and way fresher).
Why I Love This Recipe
This soup is one of my all-time favorites. Here’s why I think you’ll love it too:
- It’s ready in just 35 minutes.
- You control the spice, sour, and salt—so it’s perfect every time.
- It’s packed with protein and veggies.
- Better than takeout and healthier too.
- Tastes even better the next day (yes, leftovers win).
🛒 What You’ll Need
Ingredients:
- 2 tablespoons neutral oil (canola or vegetable)
- 1 tablespoon fresh ginger, grated
- 2 cloves garlic, minced
- 6 cups low-sodium chicken broth
- 2 tablespoons soy sauce
- 1 ½ tablespoons rice vinegar
- 1 tablespoon chili garlic sauce (like Huy Fong)
- 1 teaspoon white pepper (or black pepper if needed)
- 1 teaspoon sesame oil
- 2 cups cooked chicken, shredded (rotisserie chicken works great)
- 1 cup shiitake mushrooms, sliced
- ½ cup bamboo shoots, sliced thin
- ½ block firm tofu, cut into thin strips
- 2 eggs, lightly beaten
- 1 tablespoon cornstarch mixed with 2 tablespoons water
- 2 scallions, sliced thin (for garnish)
👩🍳 Pro Tips
- Use rotisserie chicken to save time.
- Add vinegar and chili sauce slowly—taste as you go!
- Always stir the soup while adding eggs to get beautiful egg ribbons.
- Use white pepper for authentic flavor—it’s more floral than black pepper.
- Tofu soaks up flavor better if you slice it thin.
🔧 Tools You’ll Need
- Large soup pot
- Cutting board
- Sharp knife
- Small bowl (for eggs)
- Measuring spoons & cups
- Wooden spoon or ladle
🔁 Substitutions & Variations
- No tofu? Just leave it out or sub with extra chicken.
- Shiitake mushrooms can be swapped for cremini or button mushrooms.
- Want it vegetarian? Use veggie broth and skip the chicken.
- Want more heat? Add extra chili garlic sauce or a dash of sriracha.
🕒 Make Ahead Tips
- You can make the whole soup and store it in the fridge for up to 4 days.
- Reheat gently on the stove. Add fresh scallions right before serving.
🧪 Why This Recipe Works (Quick Science)
The cornstarch slurry thickens the broth just enough to give it that silky texture we all love. The eggs cook instantly when stirred into the hot broth, creating those perfect egg ribbons. The acid from the vinegar balances the richness of the broth, and white pepper adds unique depth without overpowering spice.
⚠️ Common Mistakes
- Adding the eggs too fast—this makes them clump instead of ribbon.
- Over-thickening with cornstarch—go slow, add more only if needed.
- Not tasting as you go—you want the perfect balance of sour and spicy.
🍽️ What to Serve With
- Steamed jasmine or brown rice
- Crispy spring rolls
- Steamed dumplings
- A light cucumber salad
👣 Step-by-Step Instructions
Step 1: Sauté the Ginger and Garlic
In the pot, heat 2 tbsp neutral oil over medium heat. Add 1 tbsp grated ginger and 2 cloves minced garlic. Stir for 1-2 minutes until fragrant.
Step 2: Add the Broth and Seasonings
Pour in 6 cups chicken broth. Stir in 2 tbsp soy sauce, 1 ½ tbsp rice vinegar, 1 tbsp chili garlic sauce, 1 tsp white pepper, and 1 tsp sesame oil.
Step 3: Add Chicken, Mushrooms, Tofu, and Bamboo Shoots
Add 2 cups shredded cooked chicken, 1 cup sliced shiitake mushrooms, ½ cup sliced bamboo shoots, and ½ block tofu cut into thin strips. Simmer for 5-7 minutes.
Step 4: Thicken the Soup
Mix 1 tbsp cornstarch with 2 tbsp water in a small bowl. Slowly pour into the pot while stirring. Let cook 2 minutes to thicken.
Step 5: Add the Eggs
Turn off heat. Slowly drizzle in 2 lightly beaten eggs while stirring the soup in a circular motion to create ribbons.
Step 6: Finish & Garnish
Ladle into bowls. Top with thinly sliced scallions. Optional: drizzle of chili oil.
🧊 Leftovers & Storage
- Store leftovers in the fridge in a sealed container for up to 4 days.
- Reheat gently on the stove—don’t boil or the egg ribbons can break.
- Add a splash of water or broth if it’s too thick after chilling.
❓ FAQ
Can I freeze this soup?
I don’t recommend freezing because the egg and tofu change texture.
What if I don’t have bamboo shoots?
Just skip them! The soup is still super flavorful.
Can I make it vegetarian?
Yep! Use veggie broth and sub mushrooms or tofu for the chicken.
💬 Let’s Wrap It Up
I hope this soup brings the same comfort and kick to your day that it brings to mine. It’s bold, warm, and surprisingly easy to make. If you try it out, leave a comment below and let me know how it turned out—or if you made any tasty tweaks! I’d love to hear from you. 🍜💛