Oriental Spicy and Sour Soup5 Reviews
“This is a very versatile soup--I have substituted thinly sliced bamboo shoots for the water chestnuts and used green snap peas for the snow peas.” - by MARBALET
Original recipe yields 8 servings
- Heat oil in large saucepan over medium-high heat. Add peppers and onion; stir-fry about 5 minutes.
- Add chicken broth, vegetable stock, and soy sauce. Bring to boiling. Lower heat; simmer for about 5 minutes.
- Stir together vinegar, red pepper flakes, salt, pepper, cornstarch, water, and sesame oil in a small bowl until smooth. Add to soup with fresh snow peas (if using); cook for about 5 minutes or until thickened and bubbly.
- Add tofu, frozen snow peas (if using), and water chestnuts. Gently heat through.
Amount Per Serving (8 total)
- 200 cal
- 11.5 g
- 14.7 g
Based on a 2,000 calorie diet
Reviews (5)Rate This Recipe
"I LOVED THIS RECIPE ALTHOUGH NO ONE IN MY FAMILY WAS NOT CRAZY ABOUT IT, THEY ARE NOT FANS OF EASTR INDIAN FOOD. i FOUND THAT i PREFERED THIS SOUP A LITTLE SMOOTHER AND I PUREED IT IN THE BLENDER. I..." See moreT WAS VERY SIMILAR TO THE LENTIL SOUP SERVED AT MY FAVORITE EAST INDIAN RESTAURANT."
"Turned out pretty good! But I did nix the peas and substituted it w/ mushrooms... learned couple cooking lessons there... oy. Just had to add more liquid ingredients to make up for the mushrooms. Will..." See more probably make it in the future again."
Spicy Chicken Thai Soup
Hot and Sour Soup with Tofu
Just swipe to see more like this.