Hot and Sour Soup - Indian Chinese

Kravings.Blog's picture

Jan. 23, 2014

This soup will warm your soul. From Kravings Blog a delicious Indian Chinese version made my the Chinese immigrants from India, this is packed with flavor from the ginger and garlic, spring onions, chicken, chilli sauce, ground pepper, mushrooms, stock, shitake, coriander, rice wine vinegar, dark soya, carrots, tofu, bamboo shoots. It's a feast in a bowl! Presented by Karen Ahmed.

Ingredients

Water 2 Liter
Chicken stock cubes 2
Oil 2 Tablespoon
Minced garlic 2 Tablespoon
Minced ginger 2 Tablespoon
Spring onion bulbs 12 , finely chopped
Ground chicken 1/2 Pound
Ground chili paste/Sambal oelek 5 Tablespoon
Ground pepper 1 Tablespoon
Mushrooms 1/2 Cup (8 tbs) , finely chopped
Coriander stems 2 Tablespoon , finely chopped
Carrot 1 Small , julienned
Canned bamboo shoots 4 Tablespoon , julienned
Tofu 2 Tablespoon , julienned
Dark soy sauce 3 Tablespoon
Rice wine vinegar 3 Tablespoon
Canned shitake mushrooms 300 Milliliter
Coriander leaves 1/4 Cup (4 tbs) , finely chopped
Green onion leaves 1/4 Cup (4 tbs) , finely chopped
For slurry
Cornstarch 2 Tablespoon
Water 2 Tablespoon

Directions

MAKING

1.In a large pot, boil water, along with some vegetables if you wish and add in the chicken stock cube. Boil for a few minutes.

2.In a pan, heat oil and add in the ginger and garlic; sauté for a few seconds.

3.Add in the spring onion bulb and sauté.

4.Stir in the ground chicken and break with the back of a wooden spatula. Cook until done.

5.Add in the ground chili paste and stir well.

6.Season with black pepper, followed by the mushroom and sauté well.

7. Strain the chicken stock into the pan, and bring to a boil.

8.Add in the shitake and coriander stems. Stir well.

9.Season with rice wine vinegar and dark soy sauce.

10.For slurry – In a small bowl, mix together corn starch and water. Add this to the soup and mix well.

11.Add in the egg and after a second stir with a fork to make ribbon.

SERVING

12.Ladle the soup in a bowl and serve.

Recipe Summary

Difficulty Level: Medium
Cook Time: 20 Minutes
Ready In: 20 Minutes
Servings: 8

Nutrition Facts

Serving size

Calories 156Calories from Fat 60

 % Daily Value*

Total Fat 7 g10.8%

Saturated Fat 1 g5%

Trans Fat 0 g

Cholesterol

Sodium 811 mg33.79%

Total Carbohydrates 18 g6%

Dietary Fiber 2 g8%

Sugars 3 g

Protein 8 g16%

Vitamin A % Vitamin C %

Calcium % Iron %

*Based on a 2000 Calorie diet