Hot and Sour Soup - Indian Chinese
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
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
