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Spicy and Sour Soup

Rated as 4.29 out of 5 Stars
237

"This spicy and sour soup could be a light meal in itself, full of peppers, snow peas, water chestnuts, green onions, and tofu."
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Ingredients

40 m servings 200
Original recipe yields 8 servings

Directions

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  1. Heat oil in a large saucepan over medium-high heat. Add peppers and onion; stir-fry about 5 minutes.
  2. Add chicken broth, vegetable stock, and soy sauce. Bring to a boil. Lower heat and let simmer for about 5 minutes.
  3. Stir together vinegar, red pepper flakes, salt, pepper, cornstarch, water, and sesame oil in a small bowl until smooth. Add to soup with fresh snow peas; cook for about 5 minutes or until thickened and bubbly.
  4. Add tofu and water chestnuts. Gently heat through, about 5 minutes.

Footnotes

  • Cook's Notes:
  • This is a very versatile soup--I have substituted thinly sliced bamboo shoots for the water chestnuts and used green snap peas for the snow peas.
  • You can use frozen snow peas instead of fresh--add them with tofu.

Nutrition Facts


Per Serving: 200 calories; 11.5 14.7 12.4 0 575 Full nutrition

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Reviews

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I LOVED THIS RECIPE ALTHOUGH NO ONE IN MY FAMILY WAS NOT CRAZY ABOUT IT, THEY ARE NOT FANS OF EASTR INDIAN FOOD. i FOUND THAT i PREFERED THIS SOUP A LITTLE SMOOTHER AND I PUREED IT IN THE BLEND...

Turned out pretty good! But I did nix the peas and substituted it w/ mushrooms... learned couple cooking lessons there... oy. Just had to add more liquid ingredients to make up for the mushrooms...

A tasty quick and nutritional soup. I really liked the thickness added by the cornstarch. I added a little chili garlic sauce to crank up the heat a notch. Next time I'm chopping some garlic ...

Very good! And I don't like tofu! Well, at least I THOUGHT I didn't! I loved, loved, loved the snow peas, but the winner here was the broth! I am a huge fan of Pho noodle soup. I'll be trading o...

great recipe i halved the snow peas and used bamboo shoots instead of the water chestnuts