Hot and sour soup (suen laat tong)

8 Servings

Ingredients

Quantity Ingredient
6 cups Chicken stock
½ cup Tofu; cut in 1/4\" cubes
¼ cup Cooked chicken; shredded
¼ cup Cooked shrimp
¼ cup Cooked pork; shredded
¼ cup Bamboo shoots; chopped
¼ cup Peas
¼ cup Celery; finely slices
¼ cup Wood ear mushrooms; chopped
¼ cup Chinese mushrooms; chopped
1 tablespoon Ginger; finely minced
1 tablespoon Soy sauce
1 tablespoon Sesame oil
1 teaspoon Salt
2 tablespoons Corn starch
2 Eggs lightly beaten
2 teaspoons Chili paste; more to taste
4 tablespoons Vinegar
¼ cup Green onion; sliced

Directions

1. Bring stock to a boil.

2. Add tofu, chicken, shrimp, pork, bamboo shoots, peas, celery, wood ear and chinese mushrooms, ginger, soy sauce, sesame oil and salt and return to a boil.

3. Mix corn starch with a bit of cold water and add gradually to soup to thicken.

4. Dribble eggs into soup in thin stream while stirring constantly to produce egg threads.

5. Add vinegar and chili paste to desired degree of hotness and sourness.

6. Serve garnished with green onion.

Formatted & Busted by RecipeLu <recipelu@...> Posted to recipelu-digest Volume 01 Number 226 by RecipeLu <recipelu@...> on Nov 09, 1997

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