Hot and sour soup
|Cookbook: Hot and sour soup Media: Hot and sour soup|
|Hot and sour soup|
|Literal meaning||"Sour and spicy soup"|
Hot and sour soup is a variety of soups from several Asian culinary traditions. In all cases, the soup contains ingredients to make it both spicy and sour.
Soup preparation may use chicken or pork broth, or may be meat-free. Common key ingredients in the American Chinese version include bamboo shoots, toasted sesame oil, wood ear, cloud ear fungus, day lily buds, vinegar, egg, corn starch, and white pepper. Other ingredients include button mushrooms and small slices of tofu skin. It is comparatively thicker than the Chinese cuisine versions due to the addition of cornstarch. This soup is usually considered a healthy option at most Chinese establishments and, other than being high in sodium, is a very healthy soup overall.
"Hot and sour soup" is a Chinese soup claimed variously by the regional cuisines of Beijing and Sichuan as a regional dish. The Chinese hot and sour soup is usually meat-based, and often contains ingredients such as day lily buds, wood ear fungus, bamboo shoots, and tofu, in a broth that is sometimes flavored with pork blood. Sometimes, the soup would also have carrots and pieces of pork. It is typically made hot (spicy) by red peppers or white pepper, and sour by vinegar.
In Japan, ramen noodles are usually added to hot and sour soup to make suratan-men (or sanratan-men) or "hot and sour soup noodles".
In India, this soup is made with red and green chillies, ginger, carrots, snow peas, tofu, soy sauce, rice vinegar and a pinch of sugar. It is viewed in India as being a Chinese soup.
This article needs additional citations for verification. (March 2013) (Learn how and when to remove this template message)
Canh chua (literally "sour soup"), a sour soup indigenous to the Mekong River region of southern Vietnam, is similar to the below Cambodian soup. It is typically made with fish from the Mekong River or shrimp, pineapple, tomatoes (and sometimes also other vegetables), and bean sprouts, and flavored with tamarind and the lemony-scented herb ngò ôm (Limnophila aromatica). When made in style of a hot pot, canh chua is called lẩu canh chua.
Samlor machu pkong or "Sour Shrimp Stew" is a Cambodian sour soup flavored with lemon, chilis, prawns and/or shrimp. One of the most popular sour soups in Cambodia, it is eaten most often on special occasions.
Samlar machu yuan or "Vietnam sour soup" is another common hot and sour soup of Cambodia originating among the Khmer Krom of the Mekong Delta region (hence, the name). It is made with fish, usually mudfish, walking catfish or tilapia, that has first been fried or broiled then added to the broth. Chicken may also be substituted. The ingredients which give the stew its characteristic flavor may vary depending on what is available locally to the cook. Possible ingredients include various combinations of pineapple, tomato, ngo gai, fried garlic, papaya, lotus root, Thai basil (Khmer: ជីក្រហម) and Thai chili.
- Rhonda Parkinson. "Hot and Sour Soup". About.com Food. Retrieved 2 February 2016.
- The Chinese Recipe.com Date accessed on 13 January 2015
- Foo, Susanna. "Susanna Foo Chinese Cuisine". Retrieved 2 February 2016.
- "How to make Vegetable Hot and Sour Soup Recipe / Veg Hot and Sour Soup". Tasty Indian Recipes. Retrieved 2 February 2016.
|Wikimedia Commons has media related to Hot and sour soup.|
|Wikibooks Cookbook has a recipe/module on|