Thai Hot and Sour Soup
Recipe: #13062
July 11, 2014
Categories: Tofu/Soy, Mushrooms, Thai, Sunday Dinner, Gluten-Free, Heart Healthy, Low Carbohydrate, Low Fat, Non-Dairy, Spicy, more
"From Simply THAI Cooking, by Wandee Young, with adjustments for local ingredients. Prep all ingredients before starting to cook"
Original is 4 servings
Ingredients
Nutritional
- Serving Size: 1 (381.3 g)
- Calories 79
- Total Fat - 2.7 g
- Saturated Fat - 0.4 g
- Cholesterol - 0 mg
- Sodium - 1244.7 mg
- Total Carbohydrate - 8.9 g
- Dietary Fiber - 1.9 g
- Sugars - 3.7 g
- Protein - 4.9 g
- Calcium - 67.8 mg
- Iron - 1.1 mg
- Vitamin C - 4.2 mg
- Thiamin - 0.1 mg
Step by Step Method
Step 1
Assemble and prep all ingredients. Boil 4 cups water in a soup pot. Add soy, black pepper, garlic, sugar, vinegar, chili-garlic sauce and salt. Lower heat to medium and cook 2-3 minutes.
Step 2
Add bamboo shoots and mushrooms and cook for 1 minute. Add tofu and sesame oil and cook 3-5 minutes. Dissolve corstarch in 1 T. water, and stir into soup.
Step 3
Slide egg yolks into soup. Turn off the heat, and do not stir. You want the egg to stay in pieces.
Step 4
Transfer to soup tureen and garnish with pepper strips and cilantro. Serve immediately.
Tips
No special items needed.
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