Hot and Sour Soup

A classic Chinese soup combining savoury, spicy and tangy flavours with prawns, pork, mushrooms and bamboo shoots.

Ingredients

• 40g prawns
• 40g pork, shredded
• 20g fungus, shredded
• 20g bamboo shoots, shredded
• 1 tsp chilli, chopped

Seasonings

• 3 tbsp hot bean sauce
• 3 tbsp Chinese vinegar
• 800ml chicken stock
• 3 tsp light soy sauce
• 1 tsp dark soy sauce
• ½ tsp salt
• ½ tsp sugar
• ½ tsp pepper
• 2 tsp cornflour

Method

1. Heat the Stock

Heat the chicken stock in a saucepan until it comes to a boil.

2. Add the Seasonings

Add the hot bean sauce, Chinese vinegar, light soy sauce, dark soy sauce, salt, sugar and pepper. Stir well to combine.

3. Add the Ingredients

Add the prawns, shredded pork, fungus, bamboo shoots and chopped chilli.

4. Cook the Soup

Bring the soup back to a boil and cook until the pork and prawns are fully cooked.

5. Thicken the Soup

Mix the cornflour with a little cold water to make a smooth slurry.

Slowly add the cornflour mixture to the soup while stirring continuously. Cook until the soup thickens slightly.

6. Serve

Serve hot.

Notes

• Adjust the amount of chilli and vinegar to taste.
• Add the cornflour slurry gradually to control the thickness of the soup.
• For a vegetarian version, use vegetable stock and replace the prawns and pork with tofu or additional mushrooms.
• Serve as a starter or alongside other Chinese dishes.

Tags

Chinese, Hot and Sour Soup, Soup, Prawns, Pork, Seafood, Spicy, Tangy, Easy Recipe, Chinese Starter