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This is one of my favourite soups – ‘Suan la tang’ means ‘sour hot soup’. Originating from the Sichuan province, this dish uses plenty of chillies and black rice vinegar for the ‘sour’. You can vary the recipe to your taste and adjust the amount of chillies to your preference. You could also omit the chicken strips if you are vegetarian. I love this soup; it is earthy from the fragrant Chinese mushrooms and very warming on a cold winter’s day. Forget instant noodles – this is a fast and healthier alternative.
Heat a wok over high heat, add the oil and then stir fry the ginger and mushrooms until softened. Add the chilli, shaoshing rice wine, hot vegetable stock, bamboo shoots and the
Seasonings. Bring to the boil, thicken with cornflour and set to one side on a low heat.
In some plastic pots - layer some cooked egg noodles, raw beansprouts, raw sliced babycorn and spring onions. Top with shredded chicken. Then spoon plenty of the soup base over the
Ingredients. Give the noodle pot or bowl a good stir and eat immediately.
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