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Hot and Sour Soup

One of my favorite soups enjoyed at my favorite Chinese restaurant.  This one is tweaked a bit, adding not so familiar flavors of lime juice and patis (fish sauce). Feel free to add additional chili garlic paste if bring to your level of spice.


Posted By: Deirdre K Todd
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Prep Time: 25 minutes | Cook Time: 20 minutes | Ready In: 45 minutes
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US Metric

1/2 c. pork belly, fat trimmed; thin strips

3 dried shiitake mushrooms, soaked, stemmed; sliced

1/2 c. shrimp, peeled, deveined

6 c. chicken stock

1/4 c. bamboo shoots, thinly sliced

3 stalks green onion, chopped

salt and white pepper to taste

1 TB sugar

1 tsp. dark Aloha shoyu

1/2 tsp. light Aloha shoyu

1-2 tsp. chili garlic sauce, to taste

1/4 c. rice wine vinegar

2 TB fresh lime juice

1 tsp. patis (fish sauce)

dash of sesame seed oil

dash of sherry

1 large egg, well beaten

1 TB cornstarch mixed with 2 TB chicken stock


Cooking Process:

In a large saucepan over medium high heat; combine pork, shrimp and stock. Bring to a boil. Reduce heat to a gentle simmer for 4-5 minutes. Add remaining ingredients, except for the egg and cornstarch mixture. Cook for 1-2 minutes over low heat. Remove from heat; gradually stir in egg. Mix a spoonful of the hot soup with the cornstarch mixture, add into soup; stirring constantly. Bring soup back to simmering point for 1 minute to thicken. 

how to serve:

Serve immediately. Serves 4-6.

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