Kate: There is an outstanding collection of hot and sour soups posted here on TKL. I have posted a few below. To find more, just search: Hot Sour Soup
___________________

Title: Recipe: Tom Yum Goong
(Thai Hot & Sour Shrimp Soup)
Posted By: Sandy in Texas
Date: October 31st 1997
In Reply to: ISO: Thai Tom-Yum Soup
Board: TKL Cooking Club

TOM YUM GOONG
(Thai Hot & Sour Shrimp Soup)

1 cup shrimps, peeled and devained
3 1/2 cups water
4 Kaffir lime leaves (Bai Magrood)
2 stalks lemongrass, cut 1" pieces and smashed. Use
2" from the base only. Discard the
fibery leaves
1/2 cup canned straw mushrooms (or use fresh
mushrooms)
2 tbsp lime juice
3 tbsp fish sauce (Nam Pla)
1 tsp Thai red curry paste
2 tsp (or to taste) sliced red and green chilies
1 tbsp chopped cilantro leaves

DIRECTIONS:

In a medium saucepan, bring water to a boil over high
heat. Stir in the curry paste, lime
leaves and lemongrass. Bring to a boil again and add
shrimps and mushrooms. Cook
just until the shrimps are done but not overcooked. Stir
in fish sauce and remove from
heat. Spoon the soup into a serving bowl and add lime
juice, stir to mix well. Sprinkle
chilies and cilantro leaves before serving. Serve hot
with cooked rice. Makes 2 servings.

NOTE: Boneless chicken pieces may be used instead
of shrimps. Omit the chilies if
desired. Additional fish sauce may also be added to
the soup at the table.
_____________________________________

Hot Sour Spicy Soup Recipe

2 ounces ham or barbeque pork
1/2 cake bean curd
3 pieces Chinese dried black mushroom, soaked and
softened
1 dried woodear, soaked and softened
1 1/2 ounce bamboo shoot strip
1 egg beaten well
6 cups soup stock
4 tsp soy sauce
1 tsp salt
2 tsp ground black pepper
2 tbsp corn starch, dissolved in cold water in advance
3 tbsp white vinegar
1 tsp sesame oil

Shred ham or bbq pork, bean curd, mushroom and
woodear into fine strips. Heat
soup stock to boiling and add shredded items and
bamboo strip. Continue boiling for about 10 minutes,
then season with soy sauce, salt and pepper. Bring
soup to a boil again. Slowly pour in corn starch while
stirring iwth wooden spoon to avoid setting of
cornstarch. When soup thickens, add egg very slowly,
in a thin stream. Add vinegar just before serving. Add
sesame oil last.
______________________Title: Recipe: Hot and Sour soup
Posted By: Angel
Date: May 11th 1999
In Reply to: ISO: Chinese Recipes
Board: Ethnic/International Recipe Exchange

HOT AND SOUR SOUP

3 c. hot water
1/4 lb. pork butt

Marinade:
1/2 tsp. rice wine or dry
sherry
1/2 tsp. cornstarch
1 tsp. sesame oil
1 tsp. soy sauce
1 1/2 c. chicken broth
5 c. water
1 tsp. salt
2 oz. fresh mushrooms, sliced
or 1/2 (4 oz.) can drained
sliced mushrooms
1/4 c. shredded bamboo shoots
1 (3-inch) square bean curd,
thinly sliced
2 Tbsp. Worcestershire sauce
or soy sauce
2 tsp. vinegar
5 Tbsp. cornstarch
5 Tbsp. water
1 egg, beaten
1/2 tsp. black pepper
1/2 tsp. white pepper
1 Tbsp. sesame oil
2 tsp. small green onion
1 tsp. ginger, crushed

Soak wood ears in 3 cups hot water for 15 minutes to
soften. Remove stems from softened wood ears. Shred
wood ears
with a cleaver. Slice pork into thin strips. Use a cleaver
to
chop strips into shreds. Combine marinade ingredients
in a
small bowl. Add pork shreds; mix well. Let stand 15
minutes.
Combine chicken broth and 5 cups water and salt in a
medium
saucepan. Bring to a boil over high heat; reduce heat
to
medium. Add mushrooms, bamboo shoots and wood
ears to broth.
Simmer 3 to 4 minutes. Add pork shreds with
marinade and bean
curd. Bring to a boil. Add Worcestershire sauce and
vinegar.
Dissolve cornstarch in 5 tablespoons water to make a
paste.
Slowly stir into soup. Cook over medium heat until
soup
thickens slightly. Stir egg into soup. Add black pepper,
white pepper and sesame oil. Serve hot. Makes 4
servings.
____________________________

Title: Recipe: Rec: Hot and Sour Soup
Posted By: Jan AZ
Date: May 23rd 1999
In Reply to: ISO: Hot & Soup Soup Recipe
Board: TKL Cooking Club

3 (10-1/2 oz.) cans ready-to-serve no-salt-added chicken broth
1/2 cup sliced fresh mushrooms
1 teaspoon minced fresh gingerroot
1 (4 oz.) skinned, boned chicken breast half, cut into
thin strips
1/3 cup canned bamboo shoots, cut into thin strips
3 Tablespoons rice vinegar
3 Tablespoons reduced-sodium soy sauce
1/4 teasoon hot sauce
1/8 teaspoon pepper
1 egg white, slightly beaten
1/4 cup sliced green onions
1/4 cup fresh snow pea pods
1 Tablespoon cornstarch
1/4 cup water

Combine chicken broth, fresh mushrooms, and gingerroot in a 2-quart saucepan;
bring to a boil. Add chicken, and simmer 10 minutes. Add bamboon shoots; simmer
6 minutes. Add vinegar, soy sauce, hot sauce, and pepper; return to a boil.
Slowly pour egg white into soup, stirring constantly (The egg white forms lacy
strands as it cooks.) Stir in green onions and snow peas.

Combine cornstarch and water in a small bowl. Add to
soup, and return to a boil; boil 1 minute, stirring gently.
Yield: 1 quart. (79 calories per 1-cup serving).
_____________________________________

Title: Recipe(tried): Healthy Hot and Sour Soup
Posted By: Nina Simonds
Date: May 28th 1999
In Reply to: ISO: Nina, is there such a thing as an easy
Board: In the Kitchen with Nina Simonds

Since you asked.... This is from my new book
"Spoonful of Ginger"

HEALTHY HOT AND SOUR SOUP
six servings

Try this sumptuous soup as a light lunch or dinner.
This adapted, lighter
version is made with chicken rather than pork meat as
in the classic
recipe.

1 whole chicken, about 3 pounds
12 cups water
1/2 cup rice wine or sake
8 slices fresh ginger, about the size of a quarter,
smashed lightly with
the flat side of a knife
8 scallions, ends trimmed, smashed lightly with the flat
side of a knife
1 pound firm tofu, cut into slabs about 1- inch thick
6 dried Chinese black mushrooms, softened in hot
water to cover for 20
minutes, stems removed and caps cut into thin
julienne strips
1/4 cup dried wood ears, softened in hot water to cover
for 20 minutes,
drained, hard ends trimmed, and cut into thin julienne
strips
2 cups leeks, edges and green end trimmed, rinsed,
drained, and cut into
thin julienne strips
2 1/2 tablespoons cornstarch
1/4 cup water

Seasonings:
4 1/2 tablespoons Chinese black vinegar or
Worcestershire sauce, or more to
taste
3 tablespoons soy sauce
2 1/2 to 3 tablespoons minced fresh ginger, or to taste
3/4 teaspoon freshly ground pepper
1 teaspoon toasted sesame oil
1 teaspoon salt, or to taste

1 large egg white, lightly beaten with 2 tablespoons
water

1.Cut the chicken through the bones into 10 to 12 pieces. In a large pot,
place the chicken pieces, water, rice wine, ginger, scallions, and bring to
a boil. Lower the heat so that the liquid is at a simmer and cook about 1
1/2 hours, skimming the surface to remove any impurities.

2.Wrap the tofu in paper towels, and place a heavy weight such as a skillet
on top. Let stand for 30 minutes to press out the excess water, then cut
into thin julienne strips about 3- inches long and 1/6-inch thick.

3.Remove the gingerroot and scallion from the broth and skim to remove any
fat. Remove the chicken pieces with a slotted spoon, remove and discard the
skin, and take out the bones. Using a knife or by hand, tear the chicken
meat into thin julienne strips. Combine the cornstarch and water.

4.Strain the chicken broth into a large, heavy pot. Add the chicken shreds,
tofu, black mushrooms, wood ears, and leeks to the chicken broth and heat
until boiling. Boil for about 2 minutes, skimming the surface to remove any
impurities.

5.Slowly add the cornstarch thickener, stirring
constantly to prevent lumps, and cook until the broth has thickened. Add the
Seasonings and stir. Taste and add any additional seasonings. Remove the
soup from the heat and slowly add the beaten egg white, pouring it in a thin
stream around the edge of the pot. Stir the soup several times in a
circular motion so that the egg forms streamers. Ladle the soup into a serving
bowl, and serve immediately.

Wood ears or black "herbal" fungus has been used by
the Chinese for thousands of years as a stomach tonic and for
hemorrhoids. Once softened in water, they have a crunchy consistency.
According to Chinese doctors, they activate the blood and act as an
anti-coagulant. They are also reputed to increase physical and mental energy.