It is, and with the addition of chicken and vegetables it can make for a complete meal. Lastly, the soup is served with the classic Chinese restaurant trio of condiments – soy sauce, green chilies in vinegar and red chili paste. Though there are few places that add tofu in soup, most of the times the main ingredients in the Pakistani hot and sour soup will be chicken and vegetables, usually carrot, cabbage and capsicum. This soup is a part of that cuisine, and hence is usually quite sour and spicy. Indo Chinese cuisine is considered a style of cuisine that combines aspects of Chinese food and Indian flavors creating a hybrid version of spicy Asian dishes. Yes, red! The red color is quite common in Indo Chinese or Pakistani Chinese recipe and comes from the use of tomato ketchup and red chili powder. On the other hand, the Pakistani hot and sour soup will be red in color. Along with the main protein, the hot and sour soup will also mushrooms (porcini or shitake) along with tofu and bean sprouts. If you order hot and sour soup from a Chinese restaurant in any other part of the world, the broth will be sour, and a little but mainly it will be earthy and smoky, with the broth being a rich dark color. How is the Indo Chinese or Pakistani hot and sour soup different from the regular Chinese version? In case white pepper isn’t available, black pepper can be used. It’s got a slow heat to it versus the direct spice hit that comes from black pepper. Salt and white pepper: Chinese recipes, including hot and sour soup usually use white pepper.Eggs: Which we will whisk, and the drizzle into the soup to make those lovely egg ribbons. Cornflour / cornstarch: This is used to thicken the soup.It’s also possible to add sliced capsicum. Vegetables: Cabbage and carrot, shredded and julienned respectively are a must in this soup.Shred it up and use it as a base for this soup. Chicken: Boil chicken in salt and pepper.This balances out the sourness in the soup, and also gives the soup it’s signature reddish hue. Tomato ketchup: Not a traditional Chinese ingredient, but an essential component of Indo Chinese recipes as well as Pakistani Chinese recipes.Soy sauce, vinegar and sugar: Soy sauce for that Chinese flavor, vinegar for sourness, and sugar to balance everything out.Just remember that the paste will usually be hotter than a sauce, so adjust quantity accordingly. Some options include chili paste, sambal olek, sriracha sauce, chili sauce or chili garlic sauce. I use the one from Aldi, but you can use whatever is available in your country. The heat comes from red chili powder, and red chili paste. Chili: This is where the hot part in the soup comes from.Just remember that store-bought brands can be high in sodium content so adjust the salt in the soup accordingly. Make your own, or purchase it from the supermarket.
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