19B Soup
About the recipe
This 19B soup is rich, spicy, savoury, and packed with tender chicken, shrimp, vegetables, and bold Asian flavours. Made with soy sauce, vinegar, chili sauce, and silky egg ribbons, this restaurant style soup is comforting, hearty, and easy to make at home. Perfect for weeknight dinners, cold weather meals, or appetizer spreads, this flavourful hot and sour soup delivers the perfect balance of heat, tanginess, and umami in every spoonful.
19B Soup
Ingredients
- 250 g boneless chicken thighs (cut into small pieces)
- ~50 g cleaned shrimps (peeled, deveined)
- ½ cup Sliced mushrooms
- 2 Finely chopped carrots
- â…“ cup Finely chopped cabbage
- Finely chopped capsicum
- 6 cloves Finely chopped garlic
- 2 Lightly beaten egg whites
- Cornflour (corn starch – enough for slurry + thickening)
- Salt (to taste)
- Freshly ground black pepper (to taste)
- Chicken stock or dissolve 2 chicken bouillon cubes (or equivalent bouillon powder in hot water to make the stock)
- ~1.2 Litres Total chicken stock (or bouillon-dissolved water)
- 4 Tbsp Dark soy sauce
- 2 Tbsp Light soy sauce
- 2 Tbsp Chili sauce
- 3-4 Tbsp Vinegar (adjust to taste)
- A dash of sesame oil (for finishing aroma)
- Chopped spring onion greens (for garnish)
- Schezwan red chili flakes (for garnish)
- Chopped fresh cilantro (for garnish)
Instructions
- Start by preparing all the ingredients in advance to ensure smooth cooking. Chop the vegetables, cut the chicken into small bite-sized pieces, clean and devein the shrimp, whisk the egg whites until slightly frothy, and prepare a smooth cornflour slurry by mixing cornflour with water until lump-free.
- Heat oil in a large pot over medium heat and add the minced garlic. Sauté gently until it becomes fragrant and aromatic, taking care not to burn it as this will affect the flavor of the soup.
- Add the chicken pieces to the pot and cook them until they begin to change colour and are partially cooked through. This helps build a flavourful base while ensuring the chicken remains tender.
- Next, add the shrimp along with mushrooms, carrots, cabbage, and capsicum. Sauté everything together for about 2 minutes, just enough to lightly cook the vegetables while keeping their freshness and texture intact.
- Stir in the dark soy sauce, light soy sauce, chili sauce, and vinegar, then season with salt and freshly ground black pepper. Mix well so the broth develops a deep, balanced, and savoury flavour profile.
- Pour in the chicken stock or bouillon water and bring the mixture to a gentle boil. Once boiling, reduce the heat and allow it to simmer so all the ingredients can infuse into the broth.
- Slowly add the cornflour slurry while stirring continuously. This will gradually thicken the soup to a silky, glossy consistency. Adjust the amount depending on how thick you prefer the soup.
- Gently drizzle in the beaten egg whites in a slow stream while stirring lightly. This will create delicate, silky egg ribbons throughout the soup. Let them set for a few seconds before giving a gentle stir.
- Turn off the heat and finish the soup with a small dash of sesame oil to enhance aroma and add a rich depth of flavor.
- Serve hot and garnish generously with spring onion greens, schezwan chili flakes, and fresh cilantro for freshness, spice, and visual appeal.
Tips & Tricks
Do Not Overcook the Vegetables: Cook the vegetables briefly to keep them slightly crisp and vibrant rather than soft and mushy.
Create Perfect Egg Ribbons: Drizzle egg whites slowly into gently simmering soup and avoid stirring immediately to achieve silky restaurant style egg strands.
Add Cornflour Slurry Gradually: Pour the slurry in slowly while stirring to control the thickness and prevent lumps from forming.
FAQs
Why is my 19B soup not thick enough? You may need slightly more cornflour slurry added gradually until you reach your desired consistency.
Can I store leftovers? Yes store leftovers in an airtight container in the refrigerator for up to 2 days and reheat gently before serving.
Can I make this 19B soup vegetarian? Yes replace chicken and shrimp with tofu and extra vegetables while using vegetable stock instead of chicken stock.
