Gee, a timely topic for me. Just last night I whipped up what I had hoped would be a nice shrimp based hot and sour soup. It wasn't bad, but it also wasn't what I had in mind. It was a nice, spicy, Thai like broth with good flavor, but it didn't have the pungent sour part of hot and sour to it. The information in this discussion and related links should prove helpful in the next batch.
Actually made another soup tonight, good ol' chicken vegetable. It turned out exactly as expected. The stock I used was mostly from the carcass and odd bits of a bird I roasted with lemon , garlic and rosemary sprigs in the cavity, the soup had a nice touch of citrus. Good stuff for a cold night.
mjb. |