Hot and Sour Soup (Pakistani Chinese Style)

Ingredients

• 1.2 litres Chicken Stock (Homemade from bone-in chicken is best — see the Chicken Corn Soup recipe for the method. Carton stock works as a backup but add less salt as it is already seasoned.)
• 200 g Shredded Cooked Chicken (Leftover rotisserie chicken or poached chicken breast both work. Shred by hand into thin strips.)
• 3 tbsp Tomato Ketchup (WHY: This is what makes Pakistani Hot and Sour Soup red. Chinese hot and sour soup is not red. Ketchup adds sweetness, acidity, body, and colour all at once — a shortcut that Pakistani Chinese restaurants discovered and never abandoned because it works perfectly.)
• 2 tbsp Red Chilli Paste (Or sambal oelek. This is what makes it hot. Adjust to your heat preference — but know that this soup is supposed to challenge you slightly.)
• 2 tbsp White Vinegar (This is what makes it sour. White vinegar is sharper and cleaner than apple cider vinegar — use it. Add more or less depending on how tart you like it.)
• 1 tbsp Dark Soy Sauce (Deepens the colour and adds umami. The soup should be a deep red-brown — dark soy helps achieve this.)
• 1 tbsp Ginger-Garlic Paste (Sauteed briefly in oil before the stock is added. Provides the South Asian aromatic base that distinguishes Pakistani hot and sour soup from any other version.)
• 1 cup Cabbage (Finely shredded. Adds texture and absorbs the spiced broth.)
• 1 medium Carrot (Julienned into thin matchsticks. Adds colour contrast and a mild sweetness.)
• 0.5 medium Capsicum (Bell Pepper) (Julienned. Adds crunch and freshness.)
• 3 tbsp Cornflour (Cornstarch) (Mixed with 5 tbsp cold water to form the thickening slurry. This soup is thinner than Chicken Corn Soup — it should be viscous, not stiff.)
• 2 large Eggs (Beaten, for the egg ribbons. The same technique as Chicken Corn Soup — a slow pour into simmering broth while stirring.)
• 0.5 tsp White Pepper (Adds a clean, sharp heat that complements the chilli rather than competing with it.)

Instructions

1. SAUTE THE AROMATICS: In a large pot, heat 1 tbsp oil over medium-high heat. Add the ginger-garlic paste and stir-fry for 30-40 seconds until it smells fragrant and golden. This step takes Pakistani Hot and Sour Soup away from its Chinese origin — no genuine Chinese hot and sour soup recipe starts with ginger-garlic paste. But this is not a Chinese recipe; it is a Pakistani one, and the aromatic base it creates is what gives this soup its desi soul. Do not let it burn — reduce heat slightly if the paste is browning too fast.
2. BUILD THE BROTH: Pour in the chicken stock and bring to a boil. Add the tomato ketchup, red chilli paste, dark soy sauce, and white vinegar. Stir well — the broth will turn from pale golden to a deep red-brown. This colour transformation is one of the satisfying visual moments in Pakistani Chinese cooking. Reduce to a steady simmer and taste: it should be simultaneously hot (chilli), sour (vinegar), and have a background sweetness from the ketchup. HINT: Taste and balance at this stage. If it is too sour, add a pinch of sugar. If not hot enough, add more chilli paste. If too thick at the end, add more stock. Get the flavour right before you add the vegetables.
3. ADD THE VEGETABLES AND CHICKEN: Add the julienned carrot to the simmering broth first — it needs slightly more time to soften. After 2 minutes, add the shredded cabbage, capsicum, and shredded chicken. Simmer for another 3-4 minutes. The vegetables should be cooked through but retain a slight bite — they should not be mushy. The shredded chicken will absorb the spiced broth and distribute through each bowl. FUN FACT: Mushrooms are sometimes added at this stage when available — button mushrooms or tinned mushrooms. This is the one ingredient that nods toward the original Chinese hot and sour soup, where dried wood ear mushrooms are standard.
4. THICKEN WITH SLURRY: Mix 3 tbsp cornflour with 5 tbsp cold water until smooth. Pour slowly into the simmering soup while stirring continuously. The broth will thicken within a minute into a glossy, viscous consistency. This soup should be noticeably thinner than Chicken Corn Soup — it should flow freely in the bowl. If it is too thick, add a splash of hot water. HINT: This soup is meant to have a slightly lighter consistency than Chicken Corn Soup — they are served as a pair and the textural contrast is part of the experience.
5. ADD THE EGG RIBBONS: Beat the eggs well. Reduce the soup to a gentle simmer. Pour the egg in a thin, steady stream from a height, stirring the soup slowly in wide circles as you pour. The egg will set instantly into silky ribbons — stop stirring as soon as you have finished pouring, and let the ribbons set for 10 seconds before ladling. HINT: The biggest mistake here is adding the egg too fast — dumping it in rather than streaming it creates rubbery egg clumps instead of delicate ribbons. Patience in this one step makes a visible difference.
6. FINAL SEASONING AND SERVE: Taste one last time. Add salt and white pepper as needed. The soup should be assertively hot and sour — do not pull punches. Ladle into bowls and serve immediately. This soup loses its edge as it sits, so serve it the moment it is done. The three-condiment set belongs on the table — diners who want more heat or more sour can adjust their own bowl. Serve alongside Chicken Corn Soup as the classic Pakistani Chinese soup duo.