Hot & Sour Chicken Noodle Soup

barbara lentz


Delicious hits all the notes, sweet, sour, spicy, umami,. I have the recipe for the leek haystacks on JAP also.


☆☆☆☆☆ 0 votes

10 Min
50 Min
Stove Top


  • 8 c
    asian chicken stock
  • 2 c
    pineapple juice
  • 1/4 c
    rice vinegar
  • 2 Tbsp
    fresh ginger grated
  • 6 clove
    garlic minced
  • 1 Tbsp
    chili paste
  • 1/4 c
    brown sugar
  • 1/2 c
    rice wine or dry sherry
  • 1/4 c
    each fish sauce, ketchup, and lime juice
  • 3
    boneless skinless chicken thighs cut into chunks
  • 2 c
    shiitake and oyster mushrooms chopped
  • 1 bunch
    green onions chopped
  • 8 oz
    rice noodles
  • ·
    fresh cilantro and leek haystacks for garnish

How to Make Hot & Sour Chicken Noodle Soup


  1. Combine the pineapple juice, vinegar, ginger, garlic, chili paste, & brown sugar. Bring to a boil. Boil for 10 minutes to reduce it a bit. Add the Asian stock, wine, and ketchup turn heat to low and simmer 30 minutes.
  2. Stir in the fish sauce, lime juice, chicken cubes, and mushrooms. Stir heat to med. high and cook 10 minutes. Meanwhile cook the rice noodles as directed on package and drain.
  3. Add the noodles, and green onions to the soup. Cook 2 minutes. Serve garnished with cilantro and leek haystacks.

Printable Recipe Card

About Hot & Sour Chicken Noodle Soup

Course/Dish: Chicken Soups
Main Ingredient: Chicken
Regional Style: Asian

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