Escabeche Hot and Sour Chicken Soup
Warm up with the zesty and comforting flavors of Escabeche Hot and Sour Chicken Soup, a fusion of tangy, savory, and spicy notes that will excite your taste buds. Featuring tender bites of chicken thighs, aromatic garlic and ginger, and vibrant vegetables like carrots and red bell peppers, this soup is simmered to perfection in a rich broth of coconut milk, chicken stock, and a splash of white vinegar for that signature tang. Seasoned with soy sauce, fish sauce, and a hint of Thai red chilies for heat, this dish delivers layers of bold flavor in every bowl. Perfectly balanced with fresh lime juice and garnished with cilantro and green onions, this quick and easy recipe is a warm, wholesome solution for busy weeknights or a unique appetizer to impress guests. With just 15 minutes of prep time and naturally gluten-free ingredients, this modern twist on Filipino escabeche is both accessible and crowd-pleasing.
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Recipe Information
Ingredients
- 500 g Chicken thighs (boneless, skinless)
- 2 tbsp Olive oil
- 4 Garlic cloves (minced)
- 1 tbsp Fresh ginger (grated)
- 1 large Onion (sliced thin)
- 2 Carrot (sliced into thin rounds)
- 1 Red bell pepper (thinly sliced into strips)
- 3 tbsp White vinegar
- 2 tbsp Soy sauce
- 1 tbsp Fish sauce
- 6 cups Chicken stock (low sodium)
- 400 ml Canned coconut milk
- 2 Thai red chilies (sliced, optional for heat)
- 3 tbsp Lime juice (freshly squeezed)
- 1 tsp Sugar
- Salt (to taste)
- to taste Black pepper (freshly ground)
- 2 tbsp Fresh cilantro (chopped, for garnish)
- 2 Green onions (sliced, for garnish)
Instructions
Cut the chicken thighs into bite-sized pieces and set aside.
Heat olive oil in a large pot over medium heat. Add the minced garlic and grated ginger, sautéing until fragrant, about 1-2 minutes.
Add the sliced onion, carrots, and red bell pepper to the pot. Continue to sauté for 3-5 minutes until the vegetables soften slightly.
Stir in the white vinegar, soy sauce, and fish sauce. Cook for 1-2 minutes, allowing the flavors to meld.
Pour in the chicken stock and bring the mixture to a gentle boil. Once boiling, add the chicken pieces and reduce the heat to a simmer.
Let the soup simmer for 15 minutes, cooking the chicken through and blending the flavors.
Stir in the coconut milk and Thai red chilies (if using) for a creamy and spicy touch. Simmer for another 5 minutes.
Add the lime juice, sugar, and season with salt and black pepper to taste. Taste and adjust seasoning if necessary.
Remove from heat and ladle the soup into serving bowls.
Garnish each bowl with freshly chopped cilantro and sliced green onions before serving.
Nutrition Facts
Calories |
338 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 23.5 g | 30% | |
| Saturated Fat | 13.7 g | 69% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 83 mg | 28% | |
| Sodium | 706 mg | 31% | |
| Total Carbohydrate | 11.3 g | 4% | |
| Dietary Fiber | 2.5 g | 9% | |
| Total Sugars | 4.9 g | ||
| Protein | 22.5 g | 45% | |
| Vitamin D | 0.1 mcg | 1% | |
| Calcium | 50 mg | 4% | |
| Iron | 2.9 mg | 16% | |
| Potassium | 617 mg | 13% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
