One of my favorite soups enjoyed at my favorite Chinese restaurant. This one is tweaked a bit, adding not so familiar flavors of lime juice and patis (fish sauce). Feel free to add additional chili garlic paste if bring to your level of spice.
Hot And Sour Soup
- 1/2 c. pork belly fat trimmed; thin strips
- 3 dried shiitake mushrooms soaked, stemmed; sliced
- 1/2 c. shrimp peeled, deveined
- 6 c. chicken stock
- 1/4 c. bamboo shoots thinly sliced
- 3 stalks green onion chopped
- salt and white pepper to taste
- 1 TB sugar
- 1 tsp. dark Aloha shoyu
- 1/2 tsp. light Aloha shoyu
- 1-2 tsp. chili garlic sauce to taste
- 1/4 c. rice wine vinegar
- 2 TB fresh lime juice
- 1 tsp. patis (fish sauce)
- dash of sesame seed oil
- dash of sherry
- 1 large egg well beaten
- 1 TB cornstarch mixed with 2 TB chicken stock
- In a large saucepan over medium high heat; combine pork, shrimp and stock.
- Bring to a boil.
- Reduce heat to a gentle simmer for 4-5 minutes.
- Add remaining ingredients, except for the egg and cornstarch mixture.
- Cook for 1-2 minutes over low heat.
- Remove from heat; gradually stir in egg.
- Mix a spoonful of the hot soup with the cornstarch mixture, add into soup; stirring constantly.
- Bring soup back to simmering point for 1 minute to thicken.
How To Serve:
- Serve immediately.
- Serves 4-6.