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I came up with this recipe one day when I was craving hot and sour soup but did not have all the ingredients for it. This makes a great appetizer.

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Recipe Summary

prep:
10 mins
cook:
20 mins
total:
30 mins
Servings:
6
Yield:
6 servings
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Ingredients

6
Original recipe yields 6 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Bring chicken stock to a boil in a saucepan. Add soy sauce, pepper, and chili garlic sauce. Add imitation crab and tofu; boil for 5 minutes. Add vinegar and tahini; boil for 5 minutes.

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  • Whisk egg in a small cup; slowly pour into the soup and stir a few times. Let boil for 30 seconds to 1 minute.

  • Add coconut and remove from the heat.

Cook's Notes:

This can be pretty spicy for some people. Less chili garlic sauce and white pepper can be used if desired.

If you have leftover pickle juice, use it instead of the white vinegar--it adds a great garlic and dill flavor.

Nutrition Facts

141 calories; protein 7.9g; carbohydrates 12.5g; fat 6.9g; cholesterol 39.7mg; sodium 1512.3mg. Full Nutrition
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