Hot And Sour Soup Pakistani Recipe

Hot and Sour Soup is one of those dishes that can transport your taste buds to a world of tangy, spicy, and savory goodness. The beauty of this soup lies in its incredible balance of heat and acidity, along with a depth of flavors that evolve with every bite. It’s a beloved dish in many cuisines, but when it comes to Pakistani versions, it carries a unique twist. Hot and Sour Soup in Pakistan is typically served as a starter in a meal or even as a snack for those cozy evenings. Its warming, spicy kick is especially welcome on cold days, but it’s delicious any time of year. The best part? You don’t need to go to a fancy restaurant to enjoy this flavorful delight. With a handful of ingredients and some basic cooking techniques, you can recreate this amazing soup right at home.

Now, let’s dive into the recipe and explore all the steps, tips, and variations so you can master this dish like a pro!

This Pakistani Hot and Sour Soup recipe is a delicious fusion of aromatic spices, tangy vinegar, and the perfect amount of heat. It’s made with a combination of vegetables, lean proteins like chicken or beef, and a few key seasonings that really bring everything together. The result is a rich, full-bodied soup that’s both comforting and satisfying.

Ingredients Needed

The ingredients for Hot and Sour Soup may sound simple, but when combined, they create an explosion of flavors. Here’s what you’ll need to make this version:

Chicken or Beef (200 grams): Choose boneless chicken or lean beef, cut into small, bite-sized pieces. This adds the protein and heartiness to the soup.
Mixed Vegetables (1 cup): Typically, a combination of carrots, mushrooms, and bell peppers are used, but you can throw in whatever veggies you have on hand.
Onion (1 medium): Finely chopped, this adds the foundation of flavor.
Garlic (3-4 cloves): Minced garlic is essential for that fragrant kick.
Ginger (1 tablespoon): Freshly grated ginger adds a layer of heat and freshness.
Soy Sauce (2 tablespoons): The saltiness and umami from soy sauce are crucial for balance.
Vinegar (2 tablespoons): White vinegar or rice vinegar works best. It adds that tangy edge that gives the soup its signature sourness.
Chili Sauce (1 tablespoon): Adjust according to your tolerance for heat. This is where the ’hot’ part comes in!
Chili Flakes (1/2 teaspoon): For an extra punch of spiciness.
Cornstarch (1 tablespoon): To thicken the soup and give it a silky texture.
Sesame Oil (1 teaspoon): Adds a subtle nutty flavor.
Black Pepper (1 teaspoon): Freshly ground black pepper brings out the flavors in the soup.
Salt: To taste, but be cautious because soy sauce adds some saltiness already.
Water (4 cups): The base of the soup. You can use chicken or vegetable broth for more flavor.

Cooking Instructions

Now that you’ve got all your ingredients ready, it’s time to get cooking. The process is simple, but the key is layering your ingredients properly to build up the right balance of flavors.

Prepare The Ingredients
- Clean and chop your vegetables and protein into thin strips or small cubes. The finer the cuts, the quicker the soup cooks and the more evenly the flavors are absorbed.
- In a bowl, dissolve the cornstarch in about 1/4 cup of water. This will help thicken your soup later.
Sauté Aromatics
- In a large pot, heat 1 tablespoon of oil (preferably vegetable oil) over medium heat. Add the finely chopped onion, garlic, and ginger. Sauté for about 2-3 minutes until they soften and become fragrant.
- Add your protein (chicken or beef) and cook until it’s no longer pink. If you’re using beef, be sure to brown it slightly for added flavor.
Add Vegetables
- Toss in the mixed vegetables (carrots, bell peppers, mushrooms, etc.) and cook for another 2 minutes. This gives them a chance to soften without losing their crunch.
Create The Soup Base
- Pour in 4 cups of water (or broth, for more depth). Stir well.
- Add the soy sauce, vinegar, chili sauce, chili flakes, and black pepper. This is the point where you get that mouth-watering balance of spicy, tangy, and savory.
Thicken The Soup
- Gradually pour in your cornstarch mixture, stirring constantly to avoid any lumps. Bring the soup to a gentle boil, then reduce the heat and let it simmer for another 3-4 minutes until it thickens to your desired consistency.
Finishing Touches
- Drizzle in a teaspoon of sesame oil for that rich, nutty flavor.
- Taste and adjust seasoning with salt or more vinegar if you prefer it tangier. Add a bit more chili sauce or flakes if you like it spicier.
Serve
- Ladle the soup into bowls, and garnish with fresh cilantro or green onions. You can also add a squeeze of lime for extra brightness.

Ingredient Insights

Soy Sauce: This ingredient is key for that umami-packed savory base. It’s salty and rich, balancing the acidity of the vinegar and the heat from the chilies. It’s a staple in many Asian dishes but has become a favorite in Pakistani cuisine for its depth of flavor.
Vinegar: The sourness of vinegar is what defines this soup’s flavor profile. It cuts through the richness of the other ingredients, making each bite fresh and lively. Rice vinegar is milder, while white vinegar gives a sharper, more intense sourness.
Cornstarch: Not just for thickening, cornstarch also adds a smooth texture that makes the soup feel luxurious. It helps suspend the particles in the broth, creating a nice, velvety consistency.
Chili Sauce and Chili Flakes: These ingredients determine how “hot” your soup will be. Chili sauce adds a tangy sweetness along with heat, while the chili flakes provide a sharper, lingering spice.

Expert Tips

Adjust Spice Levels: If you’re sensitive to heat, you can start with less chili sauce and chili flakes. The beauty of this soup is that you can tweak the spice level to suit your preferences.
Protein Choice: While chicken is the most common protein, you can also make this soup with shrimp, fish, or tofu for a different twist. Beef works wonderfully as well if you want a richer, meatier flavor.
Simmer for Flavor: Letting the soup simmer for a few extra minutes allows the flavors to meld and deepen, especially if you’re using broth instead of water. Don’t rush this step!
Garnish for Color and Flavor: A sprinkle of fresh cilantro or chopped green onions can elevate the visual appeal and provide a burst of freshness to contrast the richness of the soup.

Recipe Variations

Vegetarian Hot and Sour Soup: Skip the meat entirely and load the soup up with a variety of mushrooms, tofu, and extra vegetables. You can also add a plant-based protein like soy chunks.
Mushroom-Based Soup: For mushroom lovers, consider making a mushroom-heavy version of Hot and Sour Soup. The earthy flavors of mushrooms give the soup a deep umami kick.
Spicy Hot and Sour Soup: If you’re craving an intense heat, throw in some extra green chilies, or even use a bit of hot pepper paste in place of the chili sauce for a more fiery version.

Final Words

Hot and Sour Soup is more than just a meal-it’s an experience. It’s a delightful balance of spicy, tangy, and savory, with just the right amount of heat to make it exciting without overwhelming your taste buds. This soup has a rich cultural history and, with a few tweaks, can be customized to suit a variety of tastes. Whether you’re in the mood for something light yet filling, or want a dish that packs a punch, this recipe will not disappoint.

Hot And Sour Soup Pakistani Recipe