Hello everybody, I hope you’re having an amazing day today. Today, we’re going to prepare a special dish, pak choi hot sour soup. It is one of my favorites. This time, I will make it a little bit unique. This will be really delicious.
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Pak Choi Hot Sour Soup is one of the most popular of recent trending meals on earth. It’s enjoyed by millions daily. It’s easy, it is quick, it tastes delicious. They’re nice and they look wonderful. Pak Choi Hot Sour Soup is something that I have loved my entire life.
To begin with this recipe, we must prepare a few ingredients. You can cook pak choi hot sour soup using 12 ingredients and 5 steps. Here is how you cook that.
The ingredients needed to make Pak Choi Hot Sour Soup:
- Take 2 cups Pak choi
- Take 100 gm Carrots
- Prepare 50 gm Cabbage
- Prepare 1 tsp Garlic (finely chopped)
- Prepare 2 Green chilies
- Get 2 tbsp Soy sauce
- Prepare 4 tsp Vinegar
- Make ready 2 tbsp Corn starch
- Make ready 1 tsp Oil (refined/sesame)
- Prepare 1/2 tsp Salt
- Take 1/2 tsp Sugar
- Prepare 1/2 Litre Water
The leaves and stems are best suited to brief stir-frying or steaming to retain. Pak choi is a traditional Asian ingredient often served with oriental flavours. Explore options for cooking pak choi using this how to cook pak choi guide. Be careful not to overcook or you will lose that refreshing crunch from the stalk which makes a great contrast to rich, sticky, sweet-and-sour dishes.
Steps to make Pak Choi Hot Sour Soup:
- Take some oil in a deep fry pan, then add ginger paste to it and cook it for some time till raw smell goes away.
- Add pak choi, carrots and cabbage to the paste and cook for 2-3 minutes.
- Add water to the vegetables and let it cook for few more minutes, then add vinegar, soy sauce, sugar, salt and boil for some more time.
- Mix the corn starch powder in water and slowly add little by little to the soup while stirring the soup.
- Cook the soup till it becomes thick, and then serve it hot.
This soup is of the Asian inspired variety and is based on what I had in the house - some lovely fresh miso paste, pak choi and leftover roast beef. I finished the dish with some dried chilli flakes, soy sauce and fresh lime, but a big dollop of my hot and sweet chilli, garlic and ginger jam would also not. The traditional hot and sour soup recipe call for Chinese dry shiitake mushroom. Soak the mushrooms in water until it is fully hydrated and become very soft and easy to cut. The time required varies from an hour to two or three hours, as it depends on the thickness of the mushrooms.
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