LoChan1984
Gold Member
Hot and Sour Soup
1 litre chicken stock
3 tablespoons soy sauce
cooked shredded chicken (I used 1 chicken thigh, 70g raw weight)
6-8 mushrooms, sliced
3 garlic cloves
6 red chillies
1 tsp chilli powder
1/4 teaspoon ground white pepper
60mls white wine vinegar
100g tofu, cut into thin rectangle slices or small cubes
2 tablespoons cornflour and 2 tablespoons cold water
1 egg, beaten
2 spring onions, finely sliced (including tops)
1/2 teaspoon toasted sesame oil
1. Bring chicken stock to a simmer in saucepan.
2. Make a garlic chilli paste by grinding the 3 garlic cloves and 3 of the chillies with
a pestle and mortar. Add 1 tbsp of the stock around half-way through.
3. Add soy sauce, shredded meat, mushrooms and garlic red chilli paste to the soup. Simmer for 5 mins
4. Chop remaining 3 chillies and add to soup. Add chilli powder, white pepper, white vinegar, tofu to the soup. Simmer for 5 mins
5. Combine two tablespoons of cornflour with two tablespoons of cold water in a cup. Stir until mixture is smooth. Add cornflour mixture to soup and stir well.
6. Simmer for five minutes until soup is thickened slightly.
7. Beat egg in a cup until yolk and white are combined. Pour beaten egg slowly, in a fine stream into soup. Stir soup several times. Wait 30 seconds.
8. Add spring onions and sesame oil to soup. Stir well. Remove from heat. Serve hot.
The total recipe syns on a red/EE day will be 8, on green with 70g chicken it will be 12 syns. Up to you on portion sizes
You can swap the chicken for shredded pork or prawns and add extra veg in if you want
Original recipe found at: Cooks.com - Recipe - Easy Hot And Sour Soup
1 litre chicken stock
3 tablespoons soy sauce
cooked shredded chicken (I used 1 chicken thigh, 70g raw weight)
6-8 mushrooms, sliced
3 garlic cloves
6 red chillies
1 tsp chilli powder
1/4 teaspoon ground white pepper
60mls white wine vinegar
100g tofu, cut into thin rectangle slices or small cubes
2 tablespoons cornflour and 2 tablespoons cold water
1 egg, beaten
2 spring onions, finely sliced (including tops)
1/2 teaspoon toasted sesame oil
1. Bring chicken stock to a simmer in saucepan.
2. Make a garlic chilli paste by grinding the 3 garlic cloves and 3 of the chillies with
a pestle and mortar. Add 1 tbsp of the stock around half-way through.
3. Add soy sauce, shredded meat, mushrooms and garlic red chilli paste to the soup. Simmer for 5 mins
4. Chop remaining 3 chillies and add to soup. Add chilli powder, white pepper, white vinegar, tofu to the soup. Simmer for 5 mins
5. Combine two tablespoons of cornflour with two tablespoons of cold water in a cup. Stir until mixture is smooth. Add cornflour mixture to soup and stir well.
6. Simmer for five minutes until soup is thickened slightly.
7. Beat egg in a cup until yolk and white are combined. Pour beaten egg slowly, in a fine stream into soup. Stir soup several times. Wait 30 seconds.
8. Add spring onions and sesame oil to soup. Stir well. Remove from heat. Serve hot.
The total recipe syns on a red/EE day will be 8, on green with 70g chicken it will be 12 syns. Up to you on portion sizes
You can swap the chicken for shredded pork or prawns and add extra veg in if you want
Original recipe found at: Cooks.com - Recipe - Easy Hot And Sour Soup
