We usually had hot and sour soup when we are eating at Thai resto. So I decided to cook it in my kitchen last weekend!
The husband love it, here is the recipe just in case you wanted to try making.
To do this, you will need;
200 gram fih fillet (any white meat fish ), cut in serving pieces
4 cups water
1 sahet tamarind soup base mix
1/4 cup calamansi juice
1/3 cup chopped fresh ginger
4 pieces dried chillies
2 pcs bay leaves
1 onion chopped
1 clove garlic chopped
1 1/2 teaspoons salt
2 tablespoons minced garlic
6 pcs tofu, fried and cube
3 tablespoons cornstarch
2 cups chicken
2 pcs eggplants, sliced
3 tablespoons soy sauce
1 teaspoon sesame oil
1 tbsp cornstarch dissolved in water
sliced scallions
To make the stock, put the water into a large saucepan with the tamarind soup base mix, chiles, bay leaves, ginger, and salt. Bring to a boil and simmer for 20-30 minutes.
After 20-30 minutes, strain the broth, discarding the solids.
In a large saucepan, saute the onion then the garlic, add the prepared stock
Boil for 15 minutes then add the chicken broth.
Simmer for 4 minutes. Increase the heat and bring the stock to a rolling boil, then add the fish and the fried tofu. Let the mixture boil then throw-in the sliced eggplant. Simmer again and add the soy sauce and sesame oil. Finally add the cornstarch dissolve in water. Keep simmering until the soup thickens. DDrizzled with hot chile oil, to taste, and garnished with some of the sliced scallions.
Serve while hot. :)
Instruction is a bit long but rewarding after you taste it, its yummy kasi according to hubz.
