I decided to make Hot & Sour soup for the first time last night with the aid of my new found friend ‘Asian Home Gourmet‘.

I followed the recipe, but added a few different things. Here is the recipe and instructions:

Add 4 cups of broth (I used veggie broth) into a pot with the Asian Home Gourmet Hot & Sour soup paste. Bring to a boil. Add in cooked veggies (I caramelized onions for 30 minutes, and added red and orange peppers, cilantro, bok choy and Asian green beans – all chopped finely) and a bag of defrosted shrimp. Mix 2tbs of corn starch with 2tbs of water and add to soup. Let simmer for 3 minutes. Gradually add 1 beaten egg. Serve and garnish with chopped spring onions.

The packaging says that it is medium hot in taste but I felt it was quite mild. The uncooked spring onion on top complimented the flavours of the soup.

If I hadn’t spent 30 minutes caramilising the onions this would be a quick meal to prepare. It was very filling and was especially good on a cold night.

Originally posted on Foodists.ca

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