Hot & Sour Soup:
Ingredients
Chicken stock 6 cups
Chicken (cut into julienne) 1/4 cup
Garlic 2 tbsp
Red chili paste 1 tbsp
Soya sauce 2 tbsp
Chili powder 3/4 tsp
Eggs, beaten 4
Corn flour 5 tbsp
Mushroom sliced 1 cup
Bamboo shoot sliced 1 can
Baby sweet corn cob (sliced) 1 can
Tofu, sliced 1/2 cup
White vinegar 1/4 cup
Sesame oil 1 tsp
Spring onion chopped, to garnish
Method
Bring stock to a simmer, add soy sauce, chicken, mushrooms & chili paste, simmer for 10 minutes. Add pepper, vinegar, bamboo, sliced baby corn and tofu, simmer 10 min Mix corn flour with 5 tbsp water and add. Bring back to a simmer and pour the eggs in a very thin stream over the surface. Let stand for 10 seconds before gently stirring in the sesame oil. Serve with a garnish of chopped spring onions.
Red chili paste 1 tbsp
Soya sauce 2 tbsp
Chili powder 3/4 tsp
Eggs, beaten 4
Corn flour 5 tbsp
Mushroom sliced 1 cup
Bamboo shoot sliced 1 can
Baby sweet corn cob (sliced) 1 can
Tofu, sliced 1/2 cup
White vinegar 1/4 cup
Sesame oil 1 tsp
Spring onion chopped, to garnish
Method
Bring stock to a simmer, add soy sauce, chicken, mushrooms & chili paste, simmer for 10 minutes. Add pepper, vinegar, bamboo, sliced baby corn and tofu, simmer 10 min Mix corn flour with 5 tbsp water and add. Bring back to a simmer and pour the eggs in a very thin stream over the surface. Let stand for 10 seconds before gently stirring in the sesame oil. Serve with a garnish of chopped spring onions.
