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Hot-and-Sour Soup

By Linda Stephen

Tested till perfect

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Hot-and-Sour Soup

This recipe makes 6 servings

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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

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.

Ingredients

  • 6 cups turkey stock or chicken stock
  • 2 tbsp southeast Asian sweet chili sauce
  • 2 stalks lemon grass or 3 strips of , cut in 1 inch (.5 cm) lengths
  • 6 strips (1/2 inch/1 cm wide) lemon rind, or whole lime leaves
  • 1/4 cup lemon juice
  • 2 tbsp fish sauce or soy sauce
  • 2 tsp chopped gingerroot
  • 1 tsp granulated sugar
  • 1/2 tsp finely chopped fresh hot pepper, (optional)
  • 1-1/2 cups thinkly sliced shiitake mushrooms or white mushrooms, caps only
  • 2 cups cubed cooked turkey
  • 1 cup diced peeled pineapple chunks
  • 2 tbsp chopped fresh coriander
  • 2 thinly sliced green onions

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 :

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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