Recipe by PinkCherryBlossom
Spicy and fragrant this is a wonderful dish to come home to after a cold wet day. It is inspired by Thai flavours but dosen't need some of the more difficult to find ingredients. Shitake can be subbed with Oyster if you cannot find them
Top Review by Podkayne
Hot, sweet, spicy and sour, all in one delicious soup! I've made this a couple of times, and tried some substitutions. Most importantly, I like LIGHT SOY SAUCE much better than DARK for this recipe. (Dark soy sauce is just too strong in flavor, I think.) For the noodles, soba noodles work great (mmm, buckwheat....) They seem to reheat well. We had some trouble getting the chili paste fine enough; in the second batch, I just threw in the ginger and finely minced chili and garlic and sesame oil with the rest of the ingredients, and that was fine. I also substituted brown sugar for muscavado, a couple of scallions for the leek, and tofu for the mushrooms (the hubby doesn't like fungus), and we've thrown in bell peppers, bean sprouts, finely sliced cabbage and matchstick carrots. This soup will definitely be in regular rotation, and people who like Chinese Hot and Sour soup should enjoy this soup too!
- 1 red chile, chopped without seeds
- 1 garlic clove, chopped
- 1⁄2 teaspoon salt
- 2 tablespoons sesame oil
- 6 tablespoons dark soy sauce
- 1 lime, juice of
- 3 tablespoons sherry wine vinegar
- 1 tablespoon muscovado sugar
- 1 inch gingerroot, peeled and grated
- 1 small leek, sliced thinly
- 125 g baby corn
- 125 g medium noodles
- 125 g sugar snap peas
- 125 g shiitake mushrooms
Directions See How It's Made
- place chilli, garlic and ginger in a pestle and mortar and pound until smooth.
- Add oil and set aside.
- Bring 1 litre water to the boil in a large pan.
- Add all remaining ingredients bar the peas and mushrooms.
- Boil for 4 minutes until the noodles and soft then add peas and mushrooms.
- boil for another minute, stir in the oil paste and serve.