Oriental Spicy and Sour Soup

5 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

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Metric US

Original recipe yields 8 servings

Directions

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.

Nutrition

Amount Per Serving (8 total)

Calories
200 cal
10%

Fat
11.5 g
18%

Carbs
14.7 g
5%

Based on a 2,000 calorie diet

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Reviews (5)

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WALRIS

Feb. 11, 2003

"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."

Siam255

Jun. 26, 2006

"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."

Butterz

Nov. 17, 2005

"A tasty quick and nutritional soup. I really liked the thickness added by the cornstarch. I added a little chili garlic sauce to crank up the heat a notch. Next time I'm chopping some garlic and th..." See morerowing it in with the green onion and peppers."

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