Hot And Sour Sweetcorn Soup Recipes

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HOT & SOUR PRAWN & SWEETCORN SOUP

The perfect warming starter for your Chinese New Year celebrations. We've added chilli for heat and used egg instead of traditional cornflour

Provided by Barney Desmazery

Categories     Soup, Starter

Time 20m

Number Of Ingredients 11



Hot & sour prawn & sweetcorn soup image

Steps:

  • Put the stock in a saucepan over a low heat, add the sugar, vinegar, ginger and chilli, and bring to a gentle simmer. Add the tofu, sweetcorn and prawns, simmer gently for 2 mins, then pour in the egg mixture in a steady stream, stirring to make egg strands.
  • Pile some beansprouts in each bowl and ladle the soup over. Scatter over the spring onions and serve.

Nutrition Facts : Calories 132 calories, Fat 4 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 5 grams carbohydrates, Sugar 4 grams sugar, Fiber 1 grams fiber, Protein 10 grams protein, Sodium 2.8 milligram of sodium

1 ½l hot chicken stock
1 tsp white caster sugar
2 tbsp Chinese black rice vinegar , cider or white wine vinegar
1 thumb-sized piece ginger , finely sliced into matchsticks
½ red chilli , sliced
½ pack silken tofu , diced
handful frozen sweetcorn
150g cooked prawns
2 eggs , beaten with 1 tsp sesame oil
150g beansprouts , rinsed
shredded spring onions , to serve

HOT AND SOUR SOUP

We've tried several recipes for this hot and sour soup and couldn't find one that resembled the one we liked at a restaurant. So, I made my own and I must say it is on par with what you'll find when dining out. Regular or hot chili sauce can be used, according to taste. -Vera Leitow, Mancelona, Michigan

Provided by Taste of Home

Categories     Lunch

Time 45m

Yield 6 servings (about 2 quarts).

Number Of Ingredients 15



Hot and Sour Soup image

Steps:

  • In a Dutch oven, brown pork in oil until no longer pink; remove meat and keep warm. Add mushrooms; saute until tender. Set aside and keep warm. , Add the broth, soy sauce, chili garlic sauce and pepper to the pan. Bring to a boil. Reduce heat; cover and simmer for 10 minutes. Return the meat and mushrooms to the pan. Stir in the tofu, bamboo shoots, water chestnuts and vinegar. Simmer, uncovered, for 10 minutes., In a small bowl, combine cornstarch and water until smooth; gradually stir into soup. Bring to a boil; cook and stir for 2 minutes or until thickened. Remove from the heat; stir in sesame oil. Garnish servings with onions.

Nutrition Facts : Calories 240 calories, Fat 10g fat (2g saturated fat), Cholesterol 37mg cholesterol, Sodium 1779mg sodium, Carbohydrate 18g carbohydrate (4g sugars, Fiber 2g fiber), Protein 21g protein.

3/4 pound pork tenderloin, cut into 1-1/2-inch x 1/4-inch strips
1 tablespoon olive oil
1/2 pound sliced fresh mushrooms
6 cups chicken broth
1/4 cup soy sauce
2 tablespoons chili garlic sauce
3/4 teaspoon pepper
1 package (14 ounces) extra-firm tofu, drained and cut into 1/4-inch cubes
1 can (8 ounces) bamboo shoots, drained
1 can (8 ounces) sliced water chestnuts, drained
1/2 cup white vinegar
1/3 cup cornstarch
1/3 cup cold water
2 teaspoons sesame oil
Finely chopped green onions

HOT AND SOUR SWEETCORN SOUP

Make and share this Hot and Sour Sweetcorn Soup recipe from Food.com.

Provided by PinkCherryBlossom

Categories     Thai

Time 35m

Yield 4 serving(s)

Number Of Ingredients 13



Hot and Sour Sweetcorn Soup image

Steps:

  • Slice the kernels from the cob with a sharp knife.
  • Heat the oil and add the corn, lemongrass, chilli, shallot, pepper and spring onion. Cook for 4 mins, stirring occasionally.
  • Add milk, stock and lime leaves if using. bring to boil and cover. Reduce heat and simmer for 15 minutes.
  • Remove lemon grass and add noodles cook for a further 5 mins until noodles are soft.
  • Remove from heat and add the lime juice and coriander. Serve immediately.

Nutrition Facts : Calories 451.2, Fat 27.4, SaturatedFat 20.2, Cholesterol 36.8, Sodium 28.6, Carbohydrate 46.5, Fiber 3.4, Sugar 4.2, Protein 10.1

1 corn on the cob
1 tablespoon vegetable oil
1 chili pepper, deseeded and sliced
1 shallot, chopped
2 stalks lemongrass, bruised
2 spring onions, sliced
1 red pepper, deseeded and sliced
400 ml coconut milk
850 ml vegetable stock
2 fresh lime leaves (optional)
175 g thread egg noodles
1 lime, juice of
1/4 cup coriander, chopped

HOT AND SOUR SOUP

This is my family's very favorite soup! It taste just like take-out! It's quick and easy. I have been making it for years. Have a cold? Forget that plain old chicken soup! ***IMPORTANT TIP*** I suggest making this soup a day or two ahead to let the vegetables and tofu marinate! Then just heat and serve. Enjoy!

Provided by nutdoc

Categories     Vegetable

Time 35m

Yield 10-12 serving(s)

Number Of Ingredients 17



Hot and Sour Soup image

Steps:

  • Bring stock to a simmer, add soy sauce, pork, mushrooms& chile paste, simmer for 10 minutes.
  • Add meat, pepper, vinegar, bamboo, baby corn, water chestnuts, fungus and tofu, simmer 10 min Mix cornstarch with 5 tbsp water and add.
  • bring back to a simmer and pour the eggs in a very thin stream over the surface.
  • Let stand for 10 seconds before gently stirring in the sesame oil.
  • Serve with a garnish of chopped scallions.

Nutrition Facts : Calories 162.6, Fat 5.9, SaturatedFat 1.6, Cholesterol 85.4, Sodium 610.8, Carbohydrate 15.1, Fiber 2.2, Sugar 3.7, Protein 12.8

6 cups chicken stock
1/4 lb julienned lean pork or 1/4 lb chicken
2 tablespoons garlic and red chile paste
2 tablespoons soy sauce
3/4 teaspoon ground pepper
4 eggs, beaten
5 tablespoons cornstarch
1 cup sliced shiitake mushroom
1 (15 ounce) can peeled straw mushrooms
1/2 ounce dried black fungus (soak in water for an hour before using)
1 (7 ounce) can sliced bamboo shoots
1 (7 ounce) can sliced water chestnuts
1 (15 ounce) can baby sweet corn cobs
1/2 lb soft tofu, sliced into 1/4 inch cubes
1/4 cup white vinegar
1 teaspoon sesame oil
finely chopped scallion (to garnish)

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