More Great Recipes: Soup

Shrimp Hot and Sour Soup

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Member since 2011

Serves | Prep Time | Cook Time


8 cups chicken broth
7 tablespoons soy sauce
1 bag of shrimp - tails removed
1 oz pkg fresh mushrooms, diced
1 1/2 tablespoon garlic chili sauce
1/2 teaspoon ground white pepper
1/2 cup white vinegar
1 cup canned bamboo shoots, julienned
7 oz block of tofu, cut into 1/4 inch dice
4 tablespoons cornstarch
4 tablespoons cold water
2 eggs, beaten
5 green onion stalks, diced (including tops)
1 teaspoon toasted sesame oil

Bring chicken broth to a simmer in a large pot.

Add soy sauce, shrimp, mushrooms and garlic red chili paste.

Simmer for five minutes.

Add white pepper, white vinegar, bamboo shoots, tofu.

Simmer for five minutes.

Combine four tablespoons of cornstarch with four tablespoons of cold water in a cup. Stir until mixture is smooth. Add cornstarch mixture to soup and stir well.

Simmer for five minutes until soup is thickened.

Beat eggs in a cup until yolk and white are combined. Pour beaten egg slowly, in a fine stream into soup. Stir soup several times.

Wait 30 seconds.

Add green onions and sesame oil to soup. Stir well. Remove from heat.

Serve hot.

Pairs Well With


When we order Chinese food we usually order hot and sour soup with our entree. So of course, we had to try and make it at home. What a perfect Fall/Winter soup to make on a Sunday. It turned out great, and was excellent warmed up the next day for leftovers. Ry likes a lot of spice and I like just a little. This recipe has just enough spice, but not too much.

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