Hot and sour soup

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Hot and sour soup
Type Soup
Cookbook: Hot and sour soup  Media: Hot and sour soup
Hot and sour soup
Traditional Chinese
Simplified Chinese

Hot and sour soup can refer to soups from several Asian culinary traditions. In all cases, the soup contains ingredients to make it both spicy and sour.

North America[edit]

United States[edit]

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.[1] 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.[2]

East Asia[edit]


"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.[3] It is typically made hot (spicy) by red peppers or white pepper, and sour by vinegar.

Southeast Asia[edit]


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.


Tom yum is a Thai soup flavored with lemon grass, lime, kaffir lime leaves, galangal, fish sauce and chilis.

Hot and sour curry (Thai: แกงส้ม, RTGS: Kaeng Som) is one of the Thai varieties of curry. Kaeng in Thai means a type of soup. Som in Thai means sour (this meaning is from the south of Thailand). The main ingredients of this dish are ripe tamarind and curry paste. In Thailand this curry is of 2 types, from the south of Thailand and from Central Thailand. The main ingredients of this dish are traditionally fish, shrimp, or an omelet. The other ingredients for cooking this dish are curry paste, ripe tamarind, palm sugar, fish sauce, radish, canton, or other vegetables. The curry paste is traditionally made from a chili powder, garlic, shallot, shrimp paste, and salt. They are pounded in the mortar and pestle, and mixed together. This soup has a lot of good properties for people because this soup has a lot of healthy ingredients. For instance ripe tamarind has vitamin C, vitamin B, vitamin A, Calcium, and etc. Traditionally fish (in Thailand we usually a snakehead fish used) has protein. So this menu has many nutrients to maintain good health. This dish has only a few calories because this dish doesn’t have any kind of ingredients that has a lot of carbohydrate or fat. Hot and sour curry (Kaeng Som) is typically eaten with rice, vegetables, or omelet with Acacia Pennata. However, some people eat this dish as a soup. This menu is found in many restaurants in Thailand.

South Asia[edit]


In India, this soup is most popular as an Indo-Chinese dish, and is made with red and green chillies, ginger, carrots, snow peas, tofu, soy sauce, rice vinegar and a pinch of sugar.

See also[edit]


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