A beautifully plated bowl of Hot & Sour Soup, featuring a rich, dark broth infused with bold flavors of vinegar, soy sauce, and spices. The soup is filled with sliced mushrooms, tofu, bamboo shoots, and shredded carrots, garnished with finely chopped green onions and red chili slices. A light drizzle of sesame oil enhances the glossy texture. Served in a rustic ceramic bowl, the soup is accompanied by a pair of chopsticks and a small dish of soy sauce. The setting rests on a wooden table with soft, natural lighting enhancing the warm and inviting presentation.

Hot & sour soup

Portions:4
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Ingrediënten

  • 750 ml vegetable stock or fish stock
  • 4 dried kaffir lime leaves
  • 2.5 cm 1 inch piece fresh root ginger, peeled and grated
  • 1 red chilli deseeded and sliced
  • 1 lemon grass stalk lightly bruised
  • 125 g 4 oz mushrooms, sliced
  • 100 g 3½ oz rice noodles
  • 75 g 3 oz baby spinach
  • 125 g 4 oz cooked, peeled tiger prawns, or defrosted if frozen, rinsed with cold water and drained
  • 2 tablespoons lemon juice freshly ground black pepper

Instructies

  • Put the stock, lime leaves, fresh root ginger, chilli and lemon grass in a large saucepan. Cover and bring to the boil. Add the mushrooms and simmer for 2 minutes. Break the noodles into short lengths, drop into the soup and simmer for 3 minutes.
  • Add the baby spinach and prawns and simmer for 2 minutes until the prawns are heated through. Add the lemon juice. Remove and discard the lemon grass stalk and season the soup with black pepper before serving.

Notes / Tips / Wine Advice:

For hot coconut soup, make up the soup as above, adding just 450 ml (¾ pint) stock and a 400 ml (14 fl oz) can coconut milk, plus 2 teaspoons ready-made Thai red curry paste. Continue as above and serve sprinkled with a little chopped coriander.
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Recipe Category Soup
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