Hot and Sour Soup

Hot and Sour soup is basically a broth which originates from the Sichuan region of China, although some claim that this soup originated from Mandarin region. The authentic hot and soup is made with any meat such as chicken, mutton or seafood and it often contains other ingredients such as tofu, bamboo shoot, fungus or mushrooms and peppers to make it hot.
In china it is made with chicken, lily buds, tofu, bamboo shoots, wood ear fungus and pork blood to add flavor to the soup, the sour taste is obtained by adding vinegar, other seasonings which is used are peppers for making it spicy and salt.
Hot and Sour Chicken Soup, Shivesh Kitchen, Shivesh
Hot and Sour Chicken Soup
In India this soup is prepared with ingredients such as chicken, leek, celery, spring onion, ginger, garlic, soy sauce, vinegar, green chilies, salt and peppers as seasonings, sometimes button mushrooms, carrot, shredded cabbage, green peas and chopped coriander is used. Corn starch or arrowroot is used as a thickening agents and finished with egg white. This variation of hot and sour is thicker than its Chinese counter part due to addition of thickening agent.
Today we are going to make a simple seafood broth with fish and shrimps, the vegetables used below in the recipe are healthy and easily available in the local market.
The spicy flavor of the soups gives a soothing relief if consumed during common cold or influenza. Also useful when trying to lose weight as this is quite a filler and low in fat. Happy eating.
Recipe
Time taken in Mise-en-place: – 20 Minutes
Cooking time: – 20 Minutes
Serves- 4 Person.
Ingredients
  • Shrimp ————————————————————————– 100 grams.
  • Fish Fillet ————————————————————————- 50 grams.
  • Button Mushroom ———————————————————– 4 large size.
  • Celery ——————————————————————————— ½ tbsp.
  • Green Chili ——————————————————————– 1 de-seeded.
  • Spring Onion ———————————————————————– 2 sliced.
  • Chopped Ginger and Garlic —————————————————– ½ tbsp.
  • Vegetable Oil ———————————————————————– 1 tbsp.
  • Fish Stock —————————————————————————– 3 Cup.
  • Salt and Pepper ————————————————————————- T.T.
  • Light Soy Sauce ———————————————————————- 1 tbsp.
  • Vinegar ——————————————————————————– 1 tbsp.
  • Oyster Sauce ————————————————————————- 1 tbsp.
  • Sesame Oil ————————————————————————— 1 tbsp.
  • Corn Starch (Optional) ————————————————————- 2 tbsp.
  • Chopped Coriander (Optional) for garnish ———————————– 1 tbsp.
  • Egg White (beaten) ——————————————————————- 1 no.

 

Method
  • Soak mushroom in hot water and keep it aside.
  • Heat oil in wok/kadhai on high flame.
  • Add chopped, chilies, ginger garlic, celery, spring onion and sauté for 30 seconds.
  • Add sliced fish and shrimp and again sauté for 1 minute.
  • Remove the mushroom from water, discard the hard stalk, slice the cap and add to the wok, sauté for 30 seconds.
  • Add the stock, oyster sauce, soy sauce, vinegar, mix well and simmer for 5 minutes.
  • Add salt, pepper and adjust the seasoning.
  • If you want the soup to be thick add the wet corn starch,
  • Finish it with beaten egg white soup.
  • When the egg white flower floats on the top, turn off the heat.
  • Garnish with chopped coriander and green onion stalk.

 

Precautions
  1. Always simmer, never boil the soup. As says the French Proverb “To make a good soup, the pot must only simmer, or ‘smile’.”
  2. Do not cook for long after adding the corn starch as heat will breakdown its thickening property and the soup will become watery and thin.
  3. Never over crowd with garnish.
  4. Start the soup on high flame so that the juices of the vegetables are sealed inside.
  5. Use good quality stock as it is the base of any soup.
  6. Use fresh shrimps and fish.
  7. As this is a fish preparation, cooking for long will break down the flavors.

 

  

 

 

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