Hot and Sour Soup
Soup is traditionally served at a Chinese banquet, this recipe can be created in minutes. This light soup originates from the North West of China, it is delicately spiced with Sharwood’s Sweet Chilli Sauce.
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50g oyster mushrooms - sliced
850ml fresh chicken stock
1 Tbsp Sharwood's Light Soy Sauce
1 x 285g packet tofu -optional
1 Tbsp Sharwood's Sweet Chilli Sauce
100g cooked tiger prawns
babycorn - sliced to garnish
1 Tbsp coriander - chopped to garnish
Cooking Method
Place oyster mushrooms and chicken stock in a saucepan. Bring to boil and simmer over a low heat for 3 minutes. Add the remaining ingredients. Adjust seasoning if required. Heat through and serve. Garnish with sliced babycorn and coriander leaves.
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