HOT & SOUR SOUP
With egg ribbons, tofu and shitake mushrooms, this is a deliciously warming veggie soup
Provided by Jamie Oliver
Categories Mains Vegetables Dinner Party Chinese Tofu Starters
Time 45m
Yield 6
Number Of Ingredients 16
Steps:
- Peel the garlic and deseed the chillies, then roughly chop and place into a pestle and mortar. Bash with a pinch of salt to a rough paste. Peel, finely chop and add the ginger, then bash until broken down and combined.
- Finely slice the mushrooms and bamboo shoots. Heat a lug of oil in a large wok or heavy-based saucepan over a medium-high heat, add the mushrooms and fry for 4 minutes, or until lightly golden. Stir in the chilli paste and bamboo shoots and fry for a further minute.
- Meanwhile, mix together 3 tablespoons of soy, 4 tablespoons of rice wine vinegar, the honey and a good pinch of white pepper. Stir the mixture into the pan and cook for a minute, then pour in the hot stock and bring gently to the boil. Reduce the heat to low and simmer for 10 minutes, or until slightly reduced. Meanwhile, chop the tofu into 1cm cubes, finely slice the spring onions and chives and whisk the egg well.
- Once reduced, remove the soup from the heat. Using a chopstick, stir the soup in a clockwise direction until you get a little whirlpool, then slowly add the beaten egg, stirring continuously to form thin ribbons. Stir in the tofu and return to the heat for 1 minute to warm through. Season to taste with soy and vinegar, then serve immediately with the spring onions and chives scattered on top.
Nutrition Facts : Calories 99 calories, Fat 6.0 g fat, SaturatedFat 0.9 g saturated fat, Protein 7.2 g protein, Carbohydrate 3.8 g carbohydrate, Sugar 2.9 g sugar, Sodium 1.1 g salt, Fiber 1.5 g fibre
THAI HOT AND SOUR SOUP
Fantastic authentic Thai hot and sour soup. Ideal as a starter in a Thai meal. Not very filling, but a great appetizer. Very quick and easy to prepare. The tom yum paste is hot, so try the soup before adding the chile and decide if any extra heat is required. Do not attempt if you do not have fresh coriander, as this is vital!
Provided by STEVE ALDER
Categories Soups, Stews and Chili Recipes Soup Recipes Chicken Soup Recipes
Time 25m
Yield 6
Number Of Ingredients 12
Steps:
- In a large saucepan, bring the chicken stock to a boil. Stir in the tom yum paste and garlic, and cook for about 2 minutes. Stir in the lemon grass and kaffir lime leaves. Place the chicken in the saucepan, and cook 5 minutes, or until no longer pink and juices run clear.
- Mix in the mushrooms. Add the fish sauce, lime juice, and green chile pepper. Continue cooking until well blended. Remove from heat, and serve warm with the coriander and basil.
Nutrition Facts : Calories 70.8 calories, Carbohydrate 4.9 g, Cholesterol 20.7 mg, Fat 1.8 g, Fiber 0.7 g, Protein 9.1 g, SaturatedFat 0.3 g, Sodium 638.5 mg, Sugar 0.7 g
HOT AND SOUR SOUP
Make Chinese at home with Tyler Florence's Hot and Sour Soup recipe from Food Network à mushrooms, ginger and chile paste add flavor and heat.
Provided by Tyler Florence
Categories appetizer
Time 2h20m
Yield 4 to 6 servings
Number Of Ingredients 23
Steps:
- Put the wood ears in a small bowl and cover with boiling water. Let stand for 30 minutes to reconstitute. Drain and rinse the wood ears; discard any hard clusters in the centers.
- Heat the oil in a wok or large pot over medium-high flame. Add the ginger, chili paste, wood ears, bamboo shoots, and pork; cook and stir for 1 minute to infuse the flavor. Combine the soy sauce, vinegar, salt, pepper, and sugar in a small bowl, pour it into the wok and toss everything together - it should smell really fragrant. Pour in the Chinese Chicken Stock, bring the soup to a boil, and simmer for 10 minutes. Add the tofu and cook for 3 minutes.
- Dissolve the cornstarch in the water and stir until smooth. Mix the slurry into the soup and continue to simmer until the soup thickens. Remove the soup from the heat and stir in 1 direction to get a current going, then stop stirring. Slowly pour in the beaten eggs in a steady stream and watch it spin around and feather in the broth (it should be cooked almost immediately.) Garnish the hot and sour soup with chopped green onions and cilantro before serving.
- Put the chicken in a large stockpot and place over medium heat. Toss in the green onions, garlic, ginger, onion, and peppercorns. Pour about 3 quarts of cold water into the pot to cover the chicken by 1-inch. Simmer gently for 1 hour, uncovered, skimming off the foam on the surface periodically.
- Carefully remove the chicken from the pot and pass the stock through a strainer lined with cheesecloth to remove the solids and excess fat. Cool the chicken stock to room temperature before storing in the refrigerator, or chill it down over ice first.
- Yield: About 2 quarts
HOT & SOUR COCONUT SOUP
A really light soup with plenty of fresh vibrant flavours. Serve it as a main course, or without rice as a light starter
Provided by Mary Cadogan
Categories Dinner, Lunch, Soup, Supper
Time 30m
Number Of Ingredients 13
Steps:
- Cook the rice in boiling salted water for about 10 minutes, until tender, then drain and set aside.
- Meanwhile, heat the stock in a large pan, add the lemongrass, galangal or ginger, lime leaves and chillies and simmer for 5 minutes. Add the chicken and mushrooms and simmer for a further 5 minutes. Stir in the tomatoes, lime juice, fish sauce and coconut cream and simmer for 5 minutes more. Scatter over the coriander and serve each portion with a little cooked rice spooned in.
Nutrition Facts : Calories 356 calories, Fat 19 grams fat, SaturatedFat 15 grams saturated fat, Carbohydrate 26 grams carbohydrates, Fiber 1 grams fiber, Protein 22 grams protein, Sodium 2.47 milligram of sodium
HOT AND SOUR SHRIMP SOUP
Garnish with fresh basil, if desired. Try using straw mushrooms in place of regular mushrooms. Break the noodles in half before cooking.
Provided by Kathleen Burton
Categories Soups, Stews and Chili Recipes Soup Recipes Seafood Shrimp Soup
Time 40m
Yield 6
Number Of Ingredients 16
Steps:
- Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain.
- Meanwhile, in a large saucepan, heat oil over medium heat. Cook mushrooms and garlic in oil until soft (do not brown). Stir in tomato, pineapple, celery and sugar and cook until tomatoes begin to soften. Stir in chicken broth and water; bring to a boil. Reduce heat and stir in lime juice and soy sauce; simmer 5 minutes. Stir in shrimp and red pepper and simmer 3 minutes more, until shrimp are pink. Stir in bean sprouts, onion and reserved noodles. Heat through and serve.
Nutrition Facts : Calories 197.1 calories, Carbohydrate 23.7 g, Cholesterol 131.1 mg, Fat 4.3 g, Fiber 1.6 g, Protein 16.2 g, SaturatedFat 0.7 g, Sodium 996.4 mg, Sugar 9.1 g
THAI HOT & SOUR SOUP
I don't know where I got this recipe originally, the card is all splattered and dirty. I wanted to post it here before I lose it.
Provided by Sheynath
Categories Thai
Time 50m
Yield 8 cups, 4-8 serving(s)
Number Of Ingredients 11
Steps:
- Heat the chicken stock in a large pot with the lemongrass, lime leaves, lime zest and green chiles. Bring to a boil, then cover, reduce the heat and simmer for 20 minutes.
- Add the meat and/or tofu to the stock and simmer until the meat is done.
- Turn off the heat and add the coconut milk and lime juice. Stir to blend.
- Pour soup into a tureen or ladle into bowls and sprinkle with red chili, cilantro and green onions.
- Adjust individual servings to taste with additional chili, cilantro, green onions, soy sauce. fish sauce or lime juice.
Nutrition Facts : Calories 686, Fat 40.8, SaturatedFat 12, Cholesterol 184.5, Sodium 849.7, Carbohydrate 21.9, Fiber 0.7, Sugar 9.4, Protein 55.1
HOT & SOUR COCONUT SOUP
Simple soup with great flavour. Adapted from Wine, Food & Friends by Karen MacNeil. Serve with a crusty buns. Karen recommends serving this with a crisp and aromatic Gewurztraminer or Dry Riesling
Provided by Debi9400
Categories Chicken Breast
Time 1h
Yield 4-6 serving(s)
Number Of Ingredients 14
Steps:
- Place first 5 ingredients in a large saucepan; bring to a boil. Cover, reduce heat and simmer 20 minutes.
- Strain mixture through a sieve into a bowl. Discard solids. Return infused broth to pan.
- Heat a large non-stick skillet over medium-high heat/ coat with cooking spray and add chicken. Cook about 8 minutes, stirring occasionally until lightly browned. Remove from pan.
- Add mushrooms to pan, saute 5 minutes or until tender.
- Add chicken, mushrooms, coconut milk, fish sauce and chili paste to broth in saucepan and bring to a boil. Reduce heat and simmer 10 minutes.
- Add peas; cook 3 minutes.
- Remove from heat; stir in basil and lime juice.
Nutrition Facts : Calories 171.1, Fat 6.9, SaturatedFat 1.9, Cholesterol 36.3, Sodium 1103.9, Carbohydrate 8.3, Fiber 2, Sugar 2.6, Protein 19.4
HOT AND SOUR THAI SOUP: TOM YUM GOONG
Steps:
- Bring the stock to the boil over medium heat in a saucepan. Add the lemongrass, kaffir lime leaves, galangal, and chiles. Lower the heat to medium-low, cover, and simmer for 15 minutes to let the spices infuse the broth.
- Uncover and add the fish sauce, sugar, and mushrooms. Simmer for 5 minutes. Toss in the shrimp and cook for about 8 minutes until they turn pink. Remove from the heat and add the lime juice, green onions, and cilantro. Taste for salt and spices; you should have an equal balance of spicy, salty, and sour. It's a good idea to tell your guest's that the lemongrass and lime leaves are for flavor only and should be avoided when eating the soup.
More about "hot sour coconut soup food"
THAI HOT-AND-SOUR COCONUT-CHICKEN SOUP - FOOD & WINE
From foodandwine.com
5/5 Total Time 35 minsServings 6-8
- In a large pot, combine the stock with the sugar, chile paste, tamarind, ginger, lemongrass and lime leaves and bring to a boil over moderately high heat. Stir in the coconut milk and bring to a simmer. Add the chicken and fish sauce along with the mushrooms and simmer, stirring occasionally, until the chicken is cooked through and the mushrooms are tender, about 3 minutes. Remove from the heat and discard the lime leaves. Stir in the lime juice and chiles. Ladle the soup into bowls, sprinkle with the cilantro and serve.
HOT & SOUR COCONUT NOODLE SOUP (VEGAN) | HEALTHY NIBBLES
From healthynibblesandbits.com
5/5 (6)Total Time 35 minsCategory NoodlesCalories 636 per serving
- Trim off the bottom of the lemongrass stalks and peel the outer leaves (about 2 layers). Slice the stalks in half and discard the thinner, woodier portion. Slice the remaining stalks into 3-inch chunks. Bash the lemongrass with the flat side of your knife or a kitchen mallet. Set the lemongrass aside.
- Heat a heavy-bottomed pot with the coconut oil over medium-high heat. Add the onions and bashed lemongrass chunks and cook for 3 to 4 minutes, until the onions start to soften. Mix in the chiles, ginger, and garlic. Cook for a minute, until the ginger and garlic is fragrant. Add the tomatoes, coriander, and salt and cook for 2 minutes. Add the lime zest and vegetable broth, cover the pot, and bring the broth to boil.
- Reduce the heat a little. Add the noodles and cook them for 5 minutes, partially covered. Add tofu, carrots, and snap peas to the dish, add them to the pot. Cook for an additional 2 to 3 minutes, until the snap peas turn vibrant green and the noodles are fully cooked. Add the coconut milk and scallions and stir to combine. Turn off the heat and mix in the lime juice.
HOT AND SOUR CHICKEN SOUP - CHATELAINE
From chatelaine.com
4/5 (5)Estimated Reading Time 1 minServings 8Calories 147 per serving
HOT, SOUR AND SWEET SOUP WITH COCONUT RECIPE - MOLLY …
From foodandwine.com
Servings 4-6Total Time 45 minsCategory Chicken
- In a small bowl, cover the lily buds with boiling water and let stand until softened, about 10 minutes. In another small bowl, cover the dried wood ear mushrooms with boiling water and let stand until softened, about 20 to 30 minutes. Rinse and coarsely chop.
- In a large pot, heat the oil over moderately high heat. Add the garlic, scallions, ginger and pork and cook, stirring to break up the meat, until no pink remains, about 3 to 5 minutes. Add the stock and bring to a simmer. Measure out 1/4 cup of the stock and set aside in a small bowl. Add the lily buds, mushrooms, tofu, bamboo shoots, vinegar, soy sauce, sesame oil, pepper, and sugar to the pot, and return the soup to a simmer. Stir the cornstarch into the reserved 1/4 cup of stock and then drizzle the mixture into the soup, stirring gently until slightly thickened, about 3 to 4 minutes. Stir in the coconut milk and return to a simmer.
- Taste and add more of the vinegar and soy sauce if desired. Divide into bowls and garnish with the scallions. Serve with chili oil.
THAI HOT AND SOUR CHICKEN SOUP • STEAMY KITCHEN RECIPES ...
From steamykitchen.com
Reviews 24Estimated Reading Time 4 minsServings 4
- In a pot, add the chicken stock, ginger, kaffir lime, lemongrass and chile slices. Bring to a simmer, cover, and then turn the heat to low. Let simmer for 10 minutes. Strain out and discard the spent herbs. (You can taste the soup at this point, if you would like it more spicy, keep the chile pepper slices in the stock and discard just before serving.)
- Add in the chicken pieces, cherry tomato and mushrooms. Bring back to a simmer on medium heat and then cook for an additional 5 minutes.
VEGAN HOT AND SOUR SOUP (EASY & HEALTHY) - OKONOMI KITCHEN
From okonomikitchen.com
5/5 (6)Calories 196 per servingCategory Soups
- Place the dried mushrooms into a deep bowl and cover with hot water for 15 minute, or until rehydrated (they should double in size and be soft to the touch). Once rehydrated, slice the mushrooms into thin strips.
- Press excess liquid out of the extra firm tofu either with a tofu press or by wrapping it in lint free kitchen towels and placing a flat heavy object on top for around 10 minutes. While waiting for these two steps, gather the rest of the ingredients. Cut the tofu into 1/2 inch cubes.
- Into a large pot, add in the broth, grated ginger and white part of the scallions over medium high heat.
- Add in the mushrooms, tofu, water chestnuts, bamboo shoots, soy sauce and sugar. Once it comes to a boil, reduce the heat down to a medium low and cover. Let it simmer for 8-10 minutes to let the flavours come together.
EASY PALEO HOT & SOUR SOUP (WHOLE30 & AIP ... - UNBOUND ...
From unboundwellness.com
5/5 (4)Total Time 35 minsServings 5-6Calories 178 per serving
- Using a large stock pot set to medium heat saute the pork until fully cooked. Lightly salt and set aside.
- Drain the fat from the pan and add the avocado oil. Saute the garlic and ginger for 2-3 minutes or until fragrant.
THAI HOT-AND-SOUR COCONUT CHICKEN SOUP - ANDREW ZIMMERN
From andrewzimmern.com
Estimated Reading Time 2 mins
CHICKEN IN HOT AND SOUR COCONUT BROTH - LADY AND PUPS
From ladyandpups.com
Reviews 12Estimated Reading Time 2 mins
HOT AND SOUR THAI COCONUT SOUP » FANCYISHCOOKING
From fancyishcooking.com
5/5 (2)Total Time 10 minsCategory MainsCalories 200 per serving
THAI HOT AND SOUR SOUP WITH COCONUT MILK - RECIPESNOW
From recipesnow.com
Estimated Reading Time 1 min
HOT-AND-SOUR COCONUT SOUP - MYKITCHEN
From mykitchen.co.za
Servings 4Total Time 25 minsEstimated Reading Time 30 secs
CHICKEN HOT AND SOUR SOUP (酸辣湯 | EASY!) - I HEART UMAMI®
From iheartumami.com
Ratings 7Calories 260 per servingCategory Soup
HOT & SOUR SOUPS - THIS IS A SPICY, SOUR AND HOT VEGETABLE ...
From thefeasts.ca
Offer Count 5Availability In stockPrice Range $5 - $5.95
HOT AND SOUR CHICKEN SOUP - SERENA BAKES SIMPLY FROM SCRATCH
From serenabakessimplyfromscratch.com
Cuisine ChineseTotal Time 30 minsServings 5Calories 448 per serving
THAI FOOD MADE EASY | HOT AND SOUR MUSHROOM AND …
From thaifoodmadeeasy.com
Estimated Reading Time 1 min
HOT AND SOUR SOUP - REAL PLANS
From realplans.com
Servings 4Calories 313 per servingTotal Time 40 mins
HOT AND SOUR PRAWN SOUP WITH YOUNG COCONUT (TOM YUM) - FOOD
From sbs.com.au
5/5 (1)Servings 2-4Cuisine ThaiCategory Dinner
HOT & SOUR PRAWN SOUP | THAI KITCHEN - MCCORMICK
From mccormick.com
Cuisine ThaiCategory Soups, Stews, And Chili
HOT AND SOUR COCONUT SOUP RECIPE | MYRECIPES
From myrecipes.com
5/5 (1)Calories 101 per servingServings 6
HOT & SOUR COCONUT PRAWN & PINEAPPLE SOUP FROM MY STREET ...
From app.ckbk.com
Cuisine ThailandTotal Time 1 hr 5 minsCategory Soup
32 FAVORITE RESTAURANT COPYCAT SOUP RECIPES
From tasteofhome.com
Author Amy Glander
HOT & SOUR COCONUT SOUP | RECIPE | COCONUT SOUP, BBC GOOD ...
From pinterest.ca
HOT AND SOUR COCONUT SOUP RECIPE
From crecipe.com
HOT AND SOUR SOUP - EAT.DRINK.PURE
From eatdrinkpure.com
HOT AND SOUR SOUP, COCONUT SOUP | BEVERLY, MA
From siamdelight.com
KHMER HOT AND SOUR COCONUT FISH SOUP | RECIPE | COCONUT ...
From pinterest.ca
HOT AND SOUR SOUP CONCENTRATE - 1 GALLON - NET WT. 9.63 LB ...
From starportgourmet.com
HOT AND SOUR SOUP : GIFRECIPES
From reddit.com
THAI COCONUT HOT AND SOUR SOUP - COOKEATSHARE
From cookeatshare.com
HOT AND SOUR COCONUT SOUP - GLUTEN FREE RECIPES
From fooddiez.com
HOT AND SOUR PRAWN SOUP - VIKHROLI CUCINA
From vikhrolicucina.com
DIET IN HOT SOUR SOUP FROM THE CHINESE FOOD RESTAURANT ...
From nutritionofpower.com
HOT & SOUR COCONUT SOUP - BBC GOOD FOOD MIDDLE EAST
From bbcgoodfoodme.com
HOT SOUR COCONUT SOUP RECIPES
From tfrecipes.com
HOT & SOUR COCONUT SOUP RECIPE
From crecipe.com
HOT & SOUR COCONUT SOUP | RECIPE | COCONUT SOUP RECIPES ...
From pinterest.com
WHAT WINE GOES WITH HOT SOUR COCONUT SOUP BBC GOOD FOOD
From delipair.com
3,030 HOT SOUR COCONUT SOUP PHOTOS - FREE & ROYALTY-FREE ...
From dreamstime.com
COCONUT HOT AND SOUR SOUP - WHEAT-FREE MEAT-FREE
From wheatfreemeatfree.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love