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Hot & Sour Soup (Chinese) 1

6 cups chicken stock (seasoned with some ginger)
2 Tbsp. light soy sauce
1/4 lb. lean pork, in 1/4 inch cubes
6 dried Chinese mushrooms (soaked 3 hours, drained, julienned)
3/4 tsp. ground white pepper
1/4 cup white vinegar
5 Tbsp. cornstarch mixed with 5 Tbsp. water
1/2 cup bamboo shoots, julienned
1/4 dried cloud ears, soaked 1 hr., drained, and shredded
1 cake bean curd, cut into 1/4 inch cubes
4 eggs, beaten

cooked ham, cut in slivers
green onion, chopped
sesame oil to taste
grated carrot
ground black pepper

Bring stock to simmer, add soy sauce, pork, and mushrooms. Simmer
10 minutes. Add pepper, vinegar, and thicken with cornstarch
mixture. Adjust seasonings to taste. Add bamboo, cloud ears, and
bean curd. Bring to simmer and pour in eggs in a very thin stream
over the surface of the soup. Wait 10 seconds and stir gently.
Add garnishes and serve.



Hot & Sour Soup 2
Servings: 10

1 tb wood ear strips soaked in water about 4 hours
1/2 c sliced fresh mushrooms
5 oz bean curd (about 1/3 of a 1 lb package, cut in thin one-inch
slices)
1/2 c bamboo shoots
2 ts salt
2 1/2 tb sugar
4 1/2 tb soy sauce
3/4 ts white pepper
3/4 ts Chinese red hot pepper sauce
10 tb vinegar
1/2 ts sesame oil
1 tb cornstarch, blended with 4 tb water
1/2 c thin strips of fresh pork
3 or 4 beaten eggs
10 c chicken broth
chopped green onions for garnish, if desired

Heat chicken broth to boiling. Add pork strips, bamboo shoots,
Woodear (drained), bean curd, and mushrooms.

Return to boiling and add salt, soy sauce, sugar, white pepper,
red pepper sauce, and vinegar, stirring all along.

Continue boiling for a total cooking time of 20 mins.

Stir in cornstarch mixture and keep stirring until soup is thickened.

Pour beaten eggs gently over the top. Turn off the heat and stir
eggs gently into soup. Add sesame oil.

Spoon into bowls and serve topped with chopped green onions if
desired.


Hot & Spicy Sambal Kim Chiam 3

100 grams dried lily buds (kim chiam) for 200 grams watercress leaves
150 grams medium, cooked prawns (shrimp)
1/2 small spanish (red) onion, thinly sliced
1 lebanese cucumber, chopped
1/4 cup (60ml) coconut cream
1 red chilli, seeded and sliced
80 grams vietnamese mint

1 tablespoon palm sugar
1 tablespoon fish sauce or thin soy sauce
1 teaspoon sambal oelek
1/2 teaspoon shrimp paste, dry roasted
juice of 1 lime

The lily buds should resemble thick, brown string. Soak them in
water for 30 minutes, rinse and boil in enough water to cover for
20 minutes, or until the water evaporates. When cool, tie the buds
in knots. Shell the prawns (shrimp), leaving the tails on. Soak
the onion in water for 5 minutes. Drain.

Mix the sugar and fish sauce together until the sugar has dissolved.
Blend together with the remaining dressing ingredients. Place the
lily buds in a bowl with the cucumber, coconut cream and salad
dressing. Add the prawns(shrimp) and toss. Serve garnished with
the onions, chillies and Vietnamese mint.


Hot And Sour Lemongrass Soup 4
Categories: Soup
Yield: 6 Servings

1 recipe Thai Formula (below)
-using red curry paste
1 T coconut oil
1 yellow onion, crescent cut
2 c diced sugar pumpkin
butternut or any variety
-winter squash
4 c chicken, vegetable or fish
-stock
3 lemongrass stalks (bottom 5
-inches
-only) smashed with the
-back of a
-knife
1 c sliced white mushrooms
1 -2 additional tablespoons
-fresh lime
-juice
1/4 c chopped fresh cilantro, plus
-a little more for garnish

Mix the ingredients from the Thai Formula in a large bowl.

Heat the oil in a large stockpot over medium heat. Add the onion,
pumpkin pieces and lemongrass, and sauté until just softened, 2-5
minutes.

Add the stock and Thai Formula. Bring to a boil, reduce the heat and
simmer uncovered, stirring frequently, for 25 minutes, until the
pumpkin is tender. Add the mushrooms and cook another 2-3 minutes.

Remove the soup from the heat and remove the lemongrass stalks. Stir
in
the lime juice and cilantro; taste, adding more fish sauce or lime
juice to bring up the flavors. Garnish with the extra cilantro.

Thai Formula

For curries and soups

1 tablespoon Garlic-Ginger Paste
2-4 tablespoons green, yellow or red Thai curry paste
3 tablespoons Thai fish sauce
1 (14-ounce) can coconut milk
1 tablespoon lime zest
1-2 tablespoons fresh lime juice
1 tablespoon agave nectar


HOT AND SOUR SOUP 5

6 c chicken stock
2 T soy sauce
6 dried Chinese mushrooms (soaked 3 hours, drained, and juilienned)
3/4 t ground white pepper
1/4 C white vinegar
5 T cornstarch mixed w/ 5 T water
1/2 C bamboo shoots, julienned
1/4 C dried cloud ears, soak one hour, drain and shred
1 cake bean curd, cut into 1/4 inch cubes
4 eggs, beaten

cooked ham, slivered
green onion
sesame oil
grated carrot
ground black pepper

Bring stock to a simmer, add soy sauce, ham, and mushrooms. Simmer
ten minutes. Add pepper, vinegar, and thicken with cornstarch.
Adjust seasoning. Add bamboo shoots, cloud ears, and bean curd.
Pour in eggs in very thin stream over surface. Wait ten seconds,
and stir gently.



Add garlic and chili paste for more heat.
On Tue, 28 Oct 2008 16:33:11 -0500, Carol1235 >
wrote:

>Does anyone have a realative easy recipe for H&S soup? Are any of
>the packet varieties any good?
>
>CRB