Hot and Sour Chicken Soup

Demonstrated by: Jennifer Nguyen & Long Van Nguyen.
More Vietnamese Cooking with - July 16, 2003.



Hot and Sour Chicken Soup

  • 8 cups water
  • 6 tablespoons tamarind paste
  • 6 tablespoons hot water
  • 1/4 cup sugar
  • 1/4 cup fish sauce
  • 1 1/2 cups pineapple chunks
  • 2 large tomatoes, chopped
  • 3 stalks celery or zuiki taro stems*, cut into 1 to 2-inch strips
  • 2 boneless, skinless chicken breasts, cut into 1 to 2-inch strips
  • 3 large shallots, sliced
  • Vegetable oil for frying
  • Bean sprouts for garnish
  • Chopped cinnamon basil for garnish
  • 1 to 2 Hawaiian or Thai chili peppers, thinly sliced (optional)


  1. In a large saucepot, bring the 8 cups of water to boil.
  2. Mix tamarind paste with the 6 tablespoons of hot water and strain through a fine strainer.
  3. Add 4 tablespoons of the strained tamarind paste, the sugar, 2 tablespoons of the fish sauce, the pineapple, tomatoes, and celery; cook for 3 to 5 minutes.
  4. Add chicken and cook until chicken is done, about 10 minutes.
  5. Taste soup and add more of the remaining 2 tablespoons tamarind paste and fish sauce, if desired.
  6. In a small skillet, heat oil and fry shallots until golden brown; drain.
  7. To serve, place bean sprouts in serving bowl; add soup./li>
  8. Garnish with shallots, basil, and chili peppers.

Makes 4 servings.

*Zuiki taro stem is available in Asian grocery stores or Chinatown.


Leave a review

Provide Star Rating
Selecting the check box will display a pop-up.