Asian · Comfort food · gluten-free · Soups

Thai style Hot and Sour Soup

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I have an obsession with Asian style soups.  I think I get it from my dad.  I remember as a child downing a chicken egg drop soup and my dad and I would compete to see who had the longest egg-drop! Whenever I get a hankering for Asian soups, I would order take out.  Then I realized the amount of junk I was putting in my system, so I did some research and found this recipe.  It is easy, healthy and hits the spot ! I hope you like it.

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You will need:

Canned goods: Bamboo shoots, baby corn and straw mushrooms

Fresh stuff: Cilantro, scallions, juice of two limes and ginger paste

Carton stuff: Chicken stock and Liquid Eggs

Asian sauces: Sambal and fish sauce.

Spices: White pepper, salt.

This is where the recipe gets super complicated.  Dump everything in a pot and boil away.  OK, but here are a few tips.  I add 2 tbsp of fish sauce to every 32 Fl Oz chicken stock carton.  I like to add two heaping tablespoons of crushed ginger.  I added juice of four limes–that makes it nice and tart, but stick with two if you don’t like sour.  Add as much Sambal as you like.  White pepper is a must ! It tastes spicier than regular black pepper.  I use a whole bunch of scallions and a lot of cilantro.

 

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Once your soup is ready, stream in eggs and gently stir to create the egg drops.IMG_0986

Serve piping hot !

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