Hot and sour soup
From Wikipedia, the free encyclopedia
Hot and sour soup can refer to soups from three Asian culinary traditions:
Contents |
[edit] East Asia
[edit] China
"Hot and sour soup" (Simplified Chinese: 酸辣汤; Traditional Chinese: 酸辣湯; pinyin: suān là tāng), a Chinese soup claimed variously by Mandarin and Sichuan cuisines as a regional dish. The Chinese hot and sour soup can be either vegetarian or meat-based, and often contains ingredients such as day lily buds, wood ear fungus, bamboo shoots, and tofu.
Hot and sour soup is called suanlatang in the Chinese language. To make the soup spicy(hot), red peppers are often added to the soup, and to make the soup sour, vinegar is often added.
[edit] Southeast Asia
[edit] Cambodia
Samlor machu pacong, a Cambodian sour soup flavored with lemon, chilis, prawns and/or shrimp. One of the most popular sour soups in Cambodia, it is eaten largely on special occasions. It is similar to the Thai soup tom yum (see below).
[edit] Thailand
Tom yum, a Thai soup flavored with lemon grass and chilis
[edit] See also
