Hot and Sour Soup is similar to Tom Yum Soup, but has a delightfully different flavor, plus it relies on egg instead of coconut milk to thicken it. The egg cooks in the soup, shredding into beautiful white "clouds". Includes lots of greens, plus your choice of chicken, seafood, or tofu/wheat gluten. A great soup whether you're fighting a cold or flu, or are simply craving some warm comfort food. Enjoy as an appetizer or main entree.
Prep Time: 8 minutes
Cook Time: 8 minutes
Ingredients:
- 6 cups chicken broth - Serves 4 as an appetizer, or 2 for main entree (use vegetable broth if vegetarian)
- 4 cloves garlic, minced
- 1 thumb-size piece galangal or ginger, grated or finely sliced into matchstick-like pieces
- 2 Tbsp. soy sauce or tamari
- 1 Tbsp. fish sauce (or vegetarian fish sauce, available at most Asian stores)
- 1 tsp. chilli sauce, OR 1 fresh red or green chilli, minced (OR 1 tsp. dried chilli flakes)
- 1 Tbsp. rice vinegar (or substitute apple cider vinegar OR regular white vinegar)
- 1 Tbsp. brown sugar
- 2 kaffir lime leaves (frozen, fresh, or dried) OR 1 Tbsp. lime juice OR substitute lemon juice
- 2-3 eggs (If vegan, substitute 1 heaping tsp. cornstarch dissolved in 2 Tbsp. water)
- 1-2 cups mixed shellfish (shrimp, squid, scallops), OR cooked chicken OR tofu/wheat gluten if vegetarian
- VEGETABLES (choose from the following, or add your own selection):
- 1 red or green bell pepper
- handful fresh or dried shiitake mushrooms (if dried, soak them in hot water for several hours)
- 1 cup Chinese cabbage such as bok choy, roughly chopped
- handful of fresh or frozen spinach
- bamboo shoot strips
- GARNISH:
- handful of fresh coriander OR fresh basil
- optional: Nam Prik Pao Chili Sauce (for my own homemade version, see link below)
Preparation:
- Heat broth in a large soup pot over medium-high heat. Add the garlic, galangal or ginger, soy sauce, fish sauce, chilli, vinegar, brown sugar and lime leaves. Bring to a boil, then reduce to medium heat and allow to simmer while you add next ingredients.
- Add shellfish, chicken, tofu, or wheat gluten, plus the vegetables. Simmer 3-5 minutes, or until shellfish is cooked and/or vegetables are lightly cooked (but still on the crisp side).
- Crack eggs into a cup and lightly beat with a fork. Slide eggs into the soup and stir immediately several times (the eggs cook fast). Tip: If you want the egg finely shredded, stir rapidly. If you prefer larger "clouds" of floating egg whites, only stir once or twice clockwise.
- Do a taste test, adding more fish sauce or broth if not salty enough. For an extra kick of flavor and spice, add a tsp. or two of Thai chili sauce, either store-bought or my own homemade Nam Prik Pao Chili Sauce Recipe (optional). Ladle the hot soup into bowls and garnish with fresh coriander or basil. Enjoy!
