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As the weather is getting cold! This hot and sour turkey soup is a perfect, hearty and filling meal to warm you up!
This restaurant style hot and sour soup is very easy to make. It is a wonderful balance of vegetables, protein and is bursting with rich and deep flavours from the spices added. This is the easiest, most effortless half an hour meal ever from start to finish. It can easily be made in a single pot on stovetop and can easily be frozen.
Try this fulfilling, healthy, nourishing and incredibly delicious recipe that your family will surely love. This wonderfully warming and deliciously comforting soup can be cooked under 30 minutes for a satisfying meal. It will definitely become one of your favourites. Let me know in comments how it turned out.
Serving Ideas:
- Serve this comforting and hearty soup with crusty bread, garlic bread or prawn crackers for a complete meal.
- Noodles can also be served along with this soup for a filling meal.
- I also like pairing this soup with spring rolls.
Storage Suggestions:
- To Refrigerate: It keeps very well in refrigerator in an airtight container for up to 3 days.
- To Freeze: It can be frozen for up to 3 months in a sealed container. Don’t add cornflour if you are planning to freeze it. Be sure to thaw it out completely in the refrigerator or on room temperature before reheating it.
Recipe Modifications:
- To make it healthier, oats powder can also be used as a thickener for soup instead of cornflour.
- You can make this recipe vegetarian by skipping turkey meat or replacing it with tofu.
- Add some pasta or noodles to this soup for a filling meal.
Recipe Notes:
- In case you want to make it low carb, you can skip corn flour.
- This soup is a best way to utilize leftover turkey or chicken meat.
- Feel free to double or triple the recipe to feed a crowd.
- You can also add more vegetables of your choice to make it healthier and more nutritious. Mushrooms taste very good in this recipe.
- If you want to add more heat, you can add some red chili flakes or chili oil.
- Gently swirl the beaten eggs into the soup. Don’t overdo as the eggs should form into nicely silky ribbons.
- Don’t overcook or the vegetables will get mushy.
Equipment I used for this recipe:
- I made this soup in stainless steel pot.
- This handy measuring cup has very easy to read measurement markings.
- This high-quality stainless-steel knife has a perfect cut, and long lasting blade sharpness.
- I used my big cutting board for all the cutting and chopping.
- I prefer using wooden spatula for cooking.
- This egg whisk is my absolute favourite.
Other easy recipes you may be interested in:
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Ingredients
- Butter (unsalted) – 1 tablespoon
- Garlic (minced) – ½ tablespoon
- Turkey Meat (cut into cubes, boiled) – ½ kg
- Chicken Cubes – 2
- Himalayan Pink Salt – ½ teaspoon
- Black Pepper Powder – 1 teaspoon
- Carrots (diced) – ½ cup
- Cabbage (shredded) – 1 cup
- Capsicums (diced) – ½ cup
- Green Onions (sliced) – ¼ cup
- Water – 1 litre
- Chili Sauce – 2 tablespoons
- Tomato Ketchup – ¼ cup
- Vinegar – 1 tablespoon
- Soy Sauce – 1 tablespoon
- Worcestershire Sauce – 1 tablespoon
- Corn Flour – ¼ cup
- Egg (whisked) – 1 medium size
Instructions
Step by step recipe is given below:
- In a large pot, melt butter and cook garlic in it until fragrant.
- Add turkey meat, chicken cubes, salt, black pepper powder and cook for a minute.
- Now add carrots, cabbage, capsicums, green onions and mix them well.
- Add water, chili sauce, tomato ketchup, vinegar, soy sauce, worcestershire sauce and cover for 8 – 10 minutes on medium flame.
- Dissolve corn flour in half cup of water and add it gradually into the pot while stirring.
- Now add whisked egg and stir well.
- Garnish with green onions.
Serve hot with Crusty Bread, Garlic Bread or Prawn Crackers. Enjoy! And Remember ‘COOKING IS EASY’!
Notes
- This soup is a best way to utilize leftover turkey or chicken meat.
- Feel free to double or triple the recipe to feed a crowd.
- You can also add more vegetables of your choice to make it healthier and more nutritious. Mushrooms taste very good in this recipe.
- If you want to add more heat, you can add some red chili flakes or chili oil.
- Gently swirl the beaten eggs into the soup. Don’t overdo as the eggs should form into nicely silky ribbons.
- Don't overcook or the vegetables will get mushy.
