Hot-and-Sour Soup
Always popular in Asian restaurants, this soup is actually easy to make. Sweet chili sauce, lemongrass and fish sauce are now available in most supermarkets. Don't confuse traditional tomato chili sauce with the Southeast Asian sweet chili sauce. If you can't find it, you can use 1 tsp (5 mL) of the hotter Asian sauce or hot pepper sauce instead. Lime leaves can be found fresh, frozen and dried in Asian stores. Freeze any remaining fresh leaves, wrapped well, for up to eight weeks.
Servings: 6
Ingredients:
| Nutritional Info | |
| Per serving: about | - |
| cal | 158 |
| pro | 20 g |
| total fat | 4 g |
| sat. fat | 1 g |
| carb | 10 g |
| fibre | 1 g |
| chol | 37 mg |
| sodium | 606 mg |
| % RDI: | - |
| calcium | 3% |
| iron | 17% |
| vit A | 1% |
| vit C | 18% |
| folate | 10% |
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6 cups (1.5 L) Turkey Stock or chicken stock
2 tbsp (25 mL) Southeast Asian sweet chili sauce
2 stalks lemongrass or 3 strips lemon rind, cut in 1-inch (2.5 cm) lengths
6 strips (1/2 inch/1 cm wide) lemon rind or whole lime leaves
1/4 cup (50 mL) lemon juice
2 tbsp (25 mL) fish sauce or soy sauce
2 tsp (10 mL) chopped gingerroot
1 tsp (5 mL) granulated sugar
1/2 tsp (2 mL) finely chopped fresh hot pepper (optional)
1-1/2 cups (375 mL) thinly sliced shiitake mushroom caps or white mushrooms
2 cups (500 mL) cubed cooked turkey
1 cup (250 mL) diced peeled pineapple
2 tbsp (25 mL) chopped fresh coriander
2 green onions, thinly sliced
Preparation:
In large heavy stockpot or Dutch oven, combine stock, chili sauce, lemongrass, lemon rind, lemon juice, fish sauce, ginger, sugar, and hot pepper (if using); bring to boil. Reduce heat; simmer for 5 minutes.
Add mushrooms; cook until tender, about 4 minutes. Add turkey, pineapple, coriander and onions; heat until hot but not boiling, about 4 minutes.
Additional Information
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Tip: If desired, skim out lemon rind or leaves and lemongrass or just push them aside as you eat the soup. They are there for flavour — not eating.
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