Craving a spicy, tangy bowl of comfort? Hot and sour soup delivers a tropical twist on a Chinese classic—perfect with salsa fresca vibes at Mangoes and Palm Trees! This seafood-packed delight blends bold flavors and fresh ingredients, making it a global favorite. Ready to dive into its history, recipe, and secrets? Spice up your kitchen—check our Poblano Chile Guide for more!
Hot and sour soup is a flavor explosion—zesty, fiery, and oh-so-addictive! From its Chinese roots to modern tables, it’s a must-try with a unique seafood spin. Want the full scoop? We’ve got you covered with everything—plus, snag extra soup wisdom from Serious Eats’ Soup Primer. Let’s heat things up!
What Is Hot and Sour Soup?
Hot and sour soup is a Chinese masterpiece, blending spicy chili heat with tangy vinegar and a medley of seafood—shrimp, squid, and more. Its vibrant broth and tropical flair make it a standout in Asian cuisine.
Hot and sour soup—spicy, tangy, and tropical!
Hot and Sour Soup Basics
- Flavor: Spicy chili meets sour vinegar—balanced bliss.
- Texture: Silky broth with tender seafood and crunchy veggies.
- Heat: Mild to fiery—adjustable to your taste!
For soup origins, see The Spruce Eats’ Soup Story.
History of Hot and Sour Soup in Chinese Cuisine
Rooted in China’s culinary tapestry, hot and sour soup boasts centuries of flavor evolution—spiced up with a tropical seafood twist!
Hot and sour soup—centuries of spicy history!
- Sichuan Roots: Bold chili oil kicked it off—fiery and fierce.
- Southern Flair: Seafood like shrimp joined the mix—tropical vibes!
- Cultural Gem: Balances yin and yang—warms the soul!
For Chinese cuisine lore, visit Food Network’s Cuisine Guide.
How to Make Hot and Sour Soup
Craft this zesty soup with a tropical seafood spin—easy and delicious!
Hot and sour soup prep—tropical flavors unleashed!
| Ingredient | Amount |
|---|---|
| Shrimp | 1/2 lb, peeled |
| Squid | 1/4 lb, sliced |
| Chicken Broth | 4 cups |
| Rice Vinegar | 1/4 cup |
| Chili Paste | 1 tbsp |
| Soy Sauce | 2 tbsp |
| Ginger | 1 tbsp, minced |
| Shiitake Mushrooms | 1 cup, sliced |
| Bamboo Shoots | 1/2 cup, sliced |
| Cornstarch | 2 tbsp |
| Egg | 1, beaten |
| Salt | To taste |
- Sauté Aromatics: Heat oil, cook ginger 1-2 minutes—fragrant base.
- Build Broth: Add broth, vinegar, chili paste, soy sauce—boil it up.
- Toss in Veggies: Stir in mushrooms, bamboo shoots—simmer 5 minutes.
- Add Seafood: Drop in shrimp, squid—cook until pink, 3-5 minutes.
- Thicken It: Mix cornstarch with water, stir in—silky texture.
- Egg Ribbon: Drizzle beaten egg—swirl for silkiness.
- Season & Serve: Salt to taste—enjoy with quesadilla sides!
For soup tips, see Bon Appétit’s Soup Guide.
Wrap-Up
Hot and sour soup is your tropical ticket to spicy bliss—tangy, smoky, and oh-so-Chinese! From Sichuan’s fiery roots to seafood-packed bowls, it’s a Mangoes and Palm Trees fave. Whip it up, savor it with guajillo sauce, and spice your life—your taste buds deserve it!
For Chinese soup lore, explore The Spruce Eats’ Soup Guide.
