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Hot & Sour Soup

5 from 2 votes
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Ingredients
  

  • 100 gms boneless Chicken optional
  • 2 tbsps finely chopped Garlic
  • 2 tbsps finely chopped Ginger
  • 1/4 cup sliced Spring Onion bulbs
  • 1/4 cup Celery
  • 1/4 cup Carrot
  • 1/4 cup regular Mushrooms
  • 1/4 cup Green Pepper
  • 1/4 cup green Beans
  • 1/4 cup Seafood Mushrooms - these are a version of the Enoki
  • 1/4 cup Shiitake Mushrooms
  • 4 cups - 1 litre stock 21 gms Bullion into 4 cups of hot water
  • 2 tbsps Chilli Garlic sauce or Sambal Oelek
  • 2 tbsps dark Soya Sauce
  • 1 tbsp Chilli Vinegar
  • 1 cup Water
  • 1/4 cup Spring Onion leaves
  • 1/4 cup Coriander leaves and stems
  • 1 - 2 tbsps of Cornstarch mixed in with water

Instructions
 

  • Prepare all your ingredients ahead of time, most of the vegetables need to be diced fine
  • Soak the shitake mushrooms in water for an hour or so, squeeze the excess water and slice
  • Prepare the stock by dissolving the bullion cubes in hot water
  • Saute the chicken
  • Add the garlic, ginger and all the other vegetables
  • Add the stock and bring to the boil
  • Add the chilli garlic sauce, soya sauce and vinegar
  • Add the spring onion and coriander leaves
  • Thicken with the cornstarch slurry as needed
  • While this soup is great to eat in the next couple of days or even to freeze, it’s best served and eaten right away while the veggies still maintain their vibrant colours and crunch. Enjoy!