One of my fondest memories of med school life were the carefree evenings, zipping around on our two wheelers, hair carelessly flying in the wind in gay abandon. The thrill of unlimited freedom for those few hours still remains unmatched. A regular stop used to be the Indo-Chinese street cart and sharing a bowl of hot and sour chicken soup was a regular routine.
This soup is very addictive. It is super hot, spicy and crunchy, all at the same time. It is very easy, super easy actually and can be altered to our taste buds if you don’t fancy having a runny nose on your first date!
Many of us know this recipe but I had to include it in my list for posterity! You can make it in a soup maker but i find it easier in a saucepan because of the sheer amounts needed in my perenially starving family!
INGREDIENTS
2 tsp vegetable oil
2 tsp ginger garlic pieces
1 cup of Finely chopped frozen vegetables ( peas, carrots, mushroom, beans)
1 can creamed corn ( or boiled sweet corn coarsely blended with water)
1/2 cup shredded chicken ( or cook finely chopped chicken in water)
1 egg beaten
2 tsp each soy sauce ,fish sauce, rice vinegar ( use less if using malt or white vinegar)
2 tbsp siracha sauce
salt and sugar to taste
METHOD
- Heat oil, add ginger and garlic pieces and stir well.
- Add water and chicken and cook till done.
- Add shredded vegetables, creamed corn, soy sauce, fish sauce, siracha sauce and vinegar.
- Add cornflour mixed in water and bring to a boil. The soup will thicken gradually.
- Add drops of beaten egg with a fork to the boiling soup, stirring all the time.
- Season to taste adding extra siracha or chillies.
To my Kids with Love 