| Hot and sour soup | |||||||||||
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| Chinese-style hot and sour soup | |||||||||||
| Traditional Chinese | 酸辣湯 | ||||||||||
| Simplified Chinese | 酸辣汤 | ||||||||||
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Hot and sour soup can refer to soups from several Asian culinary traditions. In all cases the soup contains ingredients to make it both spicy and sour.
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Soup preparation may use chicken or pork broth, or may be meat-free. Common key ingredients in the American Chinese version include bamboo shoots, toasted sesame oil, wood ear, cloud ear fungus, day lily buds, vinegar, egg, corn starch, and white pepper.[1] Other ingredients include button mushrooms and small slices of tofu skin. It is comparatively thicker than the Chinese cuisine versions due to the addition of cornstarch. This soup is usually considered a healthy option at most Chinese establishments and other than being high in sodium is a very healthy soup overall.
"Hot and sour soup" is a Chinese soup claimed variously by the regional cuisines of Beijing and Sichuan as a regional dish. The Chinese hot and sour soup is usually meat-based, and often contains ingredients such as day lily buds, wood ear fungus, bamboo shoots, and tofu, in a broth that is sometimes flavored with pork blood.[2] It is typically made hot (spicy) by red peppers or white pepper, and sour by vinegar.
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.
Though technically not a "hot and sour soup", Sinigang, a typical Filipino soup flavored with sampalok, guava[3], or kamyas.
Tom yum, a Thai soup flavored with lemon grass, lime, kaffir lime leaves, galangal, fish sauce and chilis
Canh chua (literally "sour soup"), a sour soup indigenous to the Mekong River region of southern Vietnam, is similar to the aforementioned Cambodian soup. It is typically made with fish from the Mekong River or shrimp, pineapple, tomatoes (and sometimes also other vegetables), and bean sprouts, and flavored with tamarind and the lemony-scented herb ngò ôm (Limnophila aromatica). When made in style of a hot pot, canh chua is called lẩu canh chua.
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