COLLECTION: Hot & Sour Soups

From: Sarah Henderson

Date: Tue, 10 Aug 1993 11:33:50 -0700 (PDT)

Hot and Sour Soup 
from Jeff Smith's _Three Ancient Cuisines_.
Hot & Sour Soup(Chinese)  
	*Add garlic and red chili paste for more heat.
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 hrs., drained, julienned)
3/4 tsp. ground white pepper or more to taste
1/4 cup white vinegar--more or less to taste
5 Tbsp. cornstarch mixed with 5 Tbsp. water
salt if needed
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. 
from Madhur Jaffrey's _Far Eastern Cookery_.
Hot & Sour Shrimp Soup(Thai)
1 lb. med. shrimp
2 sticks fresh or 2 Tbsp. dried lemongrass
4 fresh or dried kaffir lime leaves or 
		1 Tbsp. finely grated lemon zest
1 1/2 quarts chicken stock
1 Tbsp. fish sauce or salt to taste
3 Tbsp. fresh lime juice or to taste
1 tsp. Thai chili paste(nam prik pow) or 
		substitute 1/4 tsp. cayenne, 1/4 tsp. sugar, 1/2 tsp. oil
15 oz. can straw mushrooms or 12 med. fresh mushrooms
3 fresh hot green chilies
3 Tbsp. cilantro
Wash, peel, de-vein shrimp.  Save shells.  Wash shrimp again, drain, pat
dry, cover and refrigerate.  If using fresh lemongrass, cut each stick
into three 2 inch pieces--starting from rounded bottom end.  Discard
straw-like top.  Lightly crush the 6 pieces.
In a pan, combine lemongrass, lime leaves, stock, and shrimp shells. 
Bring to boil.  Lower heat and simmer gently for 20 minutes.  Strain
stock, then add fish sauce, lime juice, and chili paste.  Adjust fish
sauce and lime juice to taste.  *Add more chili paste for more heat.  
Drain straw mushrooms and add to stock.  (If using fresh mushrooms,
quarter them and drop in lightly salted boiling water.  Boil 1 minute. 
Drain and add to stock.)  **The soup can be prepared to this point several
hours ahead of time and stored in the refrigerator.**
Prepare garnish shortly before serving.  Cut green chilies into fine
rounds.  Wash and dry cilantro.  Just before serving, heat the soup, when
it begins to boil, drop in peeled shrimp.  Cook on medium heat for 2
minutes or just until shrimp turn opaque.  Garnish with chilies and
cilantro leaves.  Serve hot.


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