Hot and Sour Chicken Soup
Very good and very easy to make Asian soup. My husband is a chef, and he said that this was fantastic! (He's hard to impress.) We finished the pot in one sitting.
Very good and very easy to make Asian soup. My husband is a chef, and he said that this was fantastic! (He's hard to impress.) We finished the pot in one sitting.
This is a very good rendition of the retaurant soup. To bring it closer to authentic we added more cornstarch until the right thickness. Added chile paste for heat by the quarter teaspoon and individuals added a bit more soy for saltiness. But a good base to start with. Nice!Read More
Before I wrote this review I had to look over the recipe several times to ensure I had not done anything incorrectly. Not that I thought I had, I just could not understand how neither my girlfriend or myself cared for this recipe given all the great reviews. We really scrutinized this and decided it was the red wine vinegar that gave it a funny taste. Also, I felt that this dish was lacking some sort of a sweet component. I personally would not even consider making this again, but my advice to anyone who really wants to try it is use white vinegar instead of red, add brown sugar and maybe some teriyaki to add a bit of sweetness. Also, I used to work in a restaurant that made a soup similar to this and their recipe added the corn starch mixture before the egg.Read More
This is a very good rendition of the retaurant soup. To bring it closer to authentic we added more cornstarch until the right thickness. Added chile paste for heat by the quarter teaspoon and individuals added a bit more soy for saltiness. But a good base to start with. Nice!
I've had this recipe in my "meaning to try" box for ages, and I am mad for waiting so long! This is serious hot and sour soup. I added chili-garlic paste (about 1 1/2T, Huy Fong brand) instead of the red pepper flakes as I'm afraid mine have lost their "kick," and also tofu and leftover chicken. This is truly a fantastic base, I'd give it 10 stars if I could. One thing that particularly impressed me was that the texture is right.----Update---- If you don't have fresh ginger, I really wouldn't substitute powdered ginger for the fresh - it will significantly alter the "bite" fresh ginger brings. Jarred, minced ginger isn't bad - not great, but not bad. What I do is buy a "hand" of ginger, wrap it in plastic wrap then a freezer bag and freeze it. You can just peel a little bit, grate or slice what you need, then back in the freezer. It also grates very easily when frozen and keeps forever this way.
This soup is my favorite way to revive leftover Chinese food (as long as it's not breaded, as this would get soggy and gross). Make the base with the liquids and seasonings, and before you add the vinegar and cornstarch to thicken it up, add your leftover noodles, rice, stir-fried veggies, chicken, beef, whatever. It's amazing what works in this soup, so experiment around. Then add thickener, heat through, and serve. Puts a little variety into eating leftovers, so you don't really feel like you're eating leftovers.
Wow that is beautiful! I made the recipe just as described but doubled the red pepper flakes for some extra heat. Make sure you chop the chicken very thin. The texture in the final soup is just like the restaurant. I would also recomend adding the cornstarch mixture prior to drizzling the egg to get that ribbon effect.
Very easy, yummy recipe! I used tofu instead of chicken and it was great. I also substituted rice vinegar for the red wine. This will become a favorite for me.
This is a very tasty soup. To make it a bit more authentic tasting I doubled the starch for consistency and added 1/4 tsp of white pepper.
Seems like in restaurants this is always made with pork -- but who ever has pork broth? It worked really, really well, and even my picky daughter loved it. I made it more hot and more sour, and added tofu, but this is really excellent, and I'll be making it as often as I have the makings for fresh chicken or turkey broth.
Before I wrote this review I had to look over the recipe several times to ensure I had not done anything incorrectly. Not that I thought I had, I just could not understand how neither my girlfriend or myself cared for this recipe given all the great reviews. We really scrutinized this and decided it was the red wine vinegar that gave it a funny taste. Also, I felt that this dish was lacking some sort of a sweet component. I personally would not even consider making this again, but my advice to anyone who really wants to try it is use white vinegar instead of red, add brown sugar and maybe some teriyaki to add a bit of sweetness. Also, I used to work in a restaurant that made a soup similar to this and their recipe added the corn starch mixture before the egg.
I have made this twice in the past week and love it. The first time I used chicken and the second time shrimp. Both were excellent. I also served it over white rice, which was delicious. I love the fact it is quick to make and flavorful.
Delicious. I added an extra cup of broth and an additional tablespoon of vinegar. I also added about a tablespoon of Tabasco and an extra teaspoon of soy sauce. The soup had a great flavor and I really enjoyed it. Will make again. Thanks so much!
Very tasty! I have a similar recipe for egg drop soup that I've used for years. This is more substantial with the chicken and vegetables. It had a wonderful smooth, creamy texture that we loved.
In desperation to get rid of a cold, I made my own version of this recipe tonight: since I don't like canned bamboo shoots (and heaven knows there are not fresh in my neck of the woods), I sliced up the stems of bok choy in place of the shoots; I also sliced up the two leaves of bok choy and added them toward the end; only used one chicken breast, but added one extra TB of red wine vinegar; some sriracha sauce at the end put it over the top. I think my soup turned out better than any Chinese restaurant in my little town. Take that you nasty cold!
I love, love, love this recipe! Super easy and delicious! I used a can of tiny pink shrimp from Trader Joes in place of chicken and it was awesome. I didn't have bamboo shoots but I added shredded carrots in place-YUMMY. I also increased the cornstarch just to make it a bit thicker (personal preference) Great recipe and definitely worth making
I always try to be as true to the recipe as possible, and I was with this one. The results were rather bland. My husband and I are hot and sour soup fans, and I know this is different, but I expected more flavor. Once I added 1/4 tsp white pepper and a slpash of rice vinegar along with a few shakes of salt; we were pleased with the results. It's actually a nice easy recipe; I would definitely make it again but I would add the white pepper and extra (rice) vinegar. I may only use rice vinegar next time and skip the red wine vinegar all together.
This is a lovely versatile recipe and is great for warming you up and fighting off colds! I sometimes add shrimp instead of chicken and, if I have some in, some lemongrass for a citrusy flavour.
I don't particularly care hot & sour soup in general. I made this for my boyfriend. He gave it 4 stars & said that it tasted alot like PF Changs... but who knows, maybe he was just being nice. :) Was certainly easy to make. I used 1tbsp dried cilantro, low sodium soy sauce, & rice vinegar i/o red wine... I covered the soup & boiled for an extra 10 min at the end to bring out the flavors.
This soup is pretty good but still doesnt compare to our favorite resturant. We added ramen noodles and cabbage and upped the spice factor. Overall, I think this recipe is good for an at home fix in lue of a chinese place.
It was good. Next time I'll add a bit more cornstarch. This time I left out the chicken as this was more of a starter course. UPDATE: Made again, per the recipe this time. Very good chicken! I had probably slightly less than 2 cups of mushrooms, and I threw in the whole can of bamboo shoots so it was probably more than half a cup. I found '3 slices' of ginger a bit confusing, I ended up using 3 slices that were about 1/4 inch thick, and I minced them before putting in the soup :) My only other comment is that I used a couple dashes of cayenne pepper instead of the chili flakes, since DS and I don't like super spicy stuff. Great recipe, goes great for dinner on a chilly night with some homemade egg rolls!
Very good. I added green chile peppers instead of red flakes. I like fresh pepper more than flakes. I had some leftover rotisserie chicken from another time so I used that. This will be another staple soup recipe in my house and for soup parties. Thanks for the recipe. Very good.
i loved this recipe. it has a very authentic flavor and looks beautiful when you serve it with the cilantro and green onions. Next time I make it i will substitute tofu for the chicken.
The only change I made was to double the red pepper flakes as another reviewer suggested. It could probably use a full teaspoon, actually. Other than that, this is the one, folks. Never had better! Thanks so much for this recipe, Morphius_Rae!
My absolutely favorite chicken soup. Don't change a thing.
I did find that I needed to add more soy sauce and a generous amount of Sriracha to bring the flavor to the point where I wanted it. The end product looks nothing like the "main" picture; it looks like the user-submitted pictures (and like the restaurant-style version). Thanks for sharing!
I love this recipe. I tastes very much like what you find in real asian restaraunts, but even better and obviously home made (which is a good thing). What i like also about it is that you can make it as spicy as you like (i like mine spicy!!) ;) enjoy!
YUMMERS! I stuck to the recipe and thought it excellent...so did the family and dining guest! A crowd pleaser and a wonderful soup to consume if you have a cold!
OMG!! My dad and I just made this soup and it is absolutely delicious and easy to make. Fried up some home made egg rolls to go with it, which took a little bit more time in completing the meal. All in all though...great soup recipe. Nice change from all the same old soups I always make.
This is the closest restaurant quality hot and sour soup I've found at allrecipes. My wife loves this kind of soup and it's the closest I've come to pleasing her with this type of recipe. The only addition we (my wife helped) made was to add a small amount of cabbage, which we simmered for about an hour or so (while our roast pork was cooking). We served the soup as an opener for the Mandarin Roast Pork recipe, also an allrecipes select recipe. Cilantro has a strong and distinctive taste, so if be sure that you like it before using it as a garnish.
Yum. Yum yum yum. Made exactly as directed with exception of doing the vinegar/cornstarch mixture before adding the beaten egg. Devoured. Oh - and only used 1 chicken breast - which was perfect. Next time I think we'll pour over steamed rice as hubs only complaint was that he missed his starch. Thanks so much for recipe!
This was excellent, with one big adjustment and one recommendation. Adjustment: the red wine vinegar came across too strongly. It overwhelmed the balance of the broth. Once we realized what was off-kilter we had a hard time finishing our soup because that is all we could taste. With a little reduction in quantity of that ingredient, this recipe is definitely one to make. Recommendation: cut your chicken in smaller pieces than you think. For a soup, you want the chicken to be small enough to not overwhelm the limited real estate of your spoon. With those notes, I will share this recipe and make it again. Thanks!
Great recipe! I used beef stock, added more corn starch, used broccoli and water chestnuts because I had them. I also used rice vinegar which I think is much more authentic, and more than the recipe calls for - the sour is what I find is missing from too many restaurants.. Used chili oil instead of sesame. Definitely cut the chicken into very thin slivers, not cubes or slices - cut it while it's partially frozen and it's really easy! And when you cut the chicken this way, add it after corn starch and vinegar and cook for no more than a minute or two, that small it is cooked almost as soon as its added to the mixture. Finally, I added sriracha to help spice it up and add more flavor. Great recipe that I'll make again and again!
Like it alot!I used tofu instead of chicken, but thats what makes this recipe so great, you can anything you want and it will definately be to your liking.
I loved this recipe!! I added more soy sauce for more of a sour kick, but otherwise, it was delicious!!
My daughter and I really liked this. We kicked it up a notch and increased the red pepper flakes to 1 tsp - we wanted "hot". Also, substituted firm tofu for the chicken. This is a great low fat soup that we will have often!
Absolutely wonderful. Easy to make and I too believe that is better then my regular chinese restaurant. Thank you so much for sharing. I love this stuff!
I'm very spoiled by having the worlds best hot & sour soup at Margaret Kuo's in PA. There is definitely something missing. A small addition of brown sugar helps cut the sour so the balance between that and sweet is perfect but the depth of flavor is missing. Would love to know what it is that's missing because this recipe is soooooo close to perfect.
This was very good - didn't use mushrooms or bamboo shoots, don't think I will in the future either. Only had jarred ginger and that was fine but I will use the real stuff in the future. Used a little bit of chili garlic paste which really added some flavor. It was fantastic!
I made this with the last bits of rotisserie chicken leftovers. Fantastic! Just what I needed on a chilly day.
delicious! quick & easy. I used tofu instead of chicken & increased the soy sauce to 3tsp (lite). oh & I omitted the bamboo just because I didn't have any... this will be a popular recipe at our house from now on, thanks!!
Good substance to this soup, and healthy. My only complaint is that it was a little too sour for my tastes. If I make again I would only add 2 tablespoons of vinegar.
Excellent recipe! It tasted very much like the soups at asian restaurants. I didn't expect it to, not sure what I thought went in those soups, but this seemed right on! I thought there was too much chicken as this recipe was written, but next time I will probably use tofu anyways. Thanks!
This soup was excellent and my husband and I both enjoyed it very much. In fact, his response was that the soup was "awesome". I agree with the modifications made by other reviewers. I upped the chicken broth/stock, soy sauce, and red pepper flakes. I'd like to try the chili paste another time. Also, I substituted rice vinegar for the red wine vinegar. I put a little less chicken in it as well. I think the more green onion the better, so we sprinkled more than the recipe suggested as a garnish. We ended up taking the leftovers in our lunch the next day.
Both my husband and I loved this recipe and it was so easy. I felt like it needed more chicken broth than it called for so I added 2 more cups which didn't seem to detract from the taste. Definitely would make it again.
Used dried shitake slices instead of fresh mushrooms. Also added in some slivered water chestnuts for an extra crunch. Yum!
I made this when my husband and I had a couple of friends over and everyone was very impressed with it. It's such a great meal because it isn't heavy and it's got a wonderful aroma.
Excellent soup! I adjusted, of course, with double the soy, exchanging ginger root for 1 tsp ginger powder, adding grated carrots, water chestnuts and Top Ramen noodles instead of egg. It was fabulous...although I would suggest doubling the broth portion if you choose to "noodlize".
Very good. I used already cooked leftover pork loin instead of the chicken. I left out the mushrooms--not to my taste but tried to follow the rest. No cilantro or fresh ginger, so I used dry ginger. It still worked fine. I love hot and sour soup in restaurants and this was just as good, if not better, bc I can add what I want. I did add some mixed veggies. Thanks for the recipe!
Great soup! Tastes like it's from a Chinese restaurant! Added more vinegar, cornstarch, and red pepper flakes to make it more sour, thick, and spicy, respectively. Will definitely make again!
Neither of us were wild about this soup. It was just OK. All I could taste was the red wine vinegar. I left out the mushrooms (maybe that was my problem, but I don't like them), but upped the bamboo shoots to make up for it. I used dried cilantro, but it probably could have used more than what I put in (around a tsp). I used vegetable broth, and I thought the chicken itself was really good. I liked having it instead of pork.
Great taste, but I felt it needed a little something more. I added lemongrass paste and what an incredible taste difference!! YUMMY!!
This was GREAT! Used rice wine vinegar, as that is what I had on hand. This had the consistency of restaurant style and has quite a kick. Wouldn't change a thing!
the best soup ever!
This was very good... It could have stood to have a little more heat and flavor, so I added a few shakes of soy sauce and some red pepper flakes to the individual servings. I also cooked white rice and put about 1/2 cup in each bowl which added even more substance. Very easy, healthy (other than sodium), and delicious. For any complaints that it is too thin, just mix 1 part cornstarch and 1 part water (or broth) and stir into the soup until you reach the desired consistency.
This has got to be one of the best soups I've ever eaten! Even my picky son likes it. And it's so easy to make. I used dried, rehydrated shiitake mushrooms and it turned out just great.
I loved this recipe! I didn't have red pepper flakes or red wine vinegar BUT I did have red pepper and regular vinegar. All I did was add extra red pepper and extra regular vinegar and VOILA! it was perfect! Sure, it didn't have the deep coloring as a result of not using red wine vinegar, but it tasted just as good as the restaurant!
Yummy! This was part of our asian dinner last night and loved by my whole gang. I used hot sauce in lieu of the red pepper flakes, used more vinegar to give it more of the "sour", added green onions and skipped the cilantro. Delish and thanks so much!
This was a great recipe. I used tofu instead of the chicken plus added a 8oz. can of cream corn and 1 cup of shredded carrots.
This is just like the soup you get at a Chinese Restaraunt! I forgot the red pepper flakes, but it was still great.
YUM!! this was SO good! MY changes: I used 2 cups chicken STOCK and 1 cup low sodium, fat-free chicken broth; PLUS, 2 bouillon cubes and 1 extra cup of water. I used garlic-infused rice vinegar instead of red wine vinegar. I also added probably 4 Tbsp. red pepper flakes and it still was not spicy enough for my husband. Everything else I followed as directed, but I topped with crispy wonton strips (our store sells them). The FRESH ginger root flavor was SO good!! I'll make this again!
Wow, we super love it! Better than any we had out. Made 2 changes: a block of tofu instead of chicken and some arame (seaweed) addedin the begining. My kids said that it was the best soup they ever had. Oh, my youngest says to add that he ate 3 bowls of it. Thanks so much!
This was fantastic! Ate the entire pot in 1 sitting. I will definitely be using this again. Thank you!
Great recipe! Everyone thought it tasted restaurant-quality and couldn't believe it when I told them how easy it was to pull together. I gave it 4 stars because there were a few things I think it was lacking. For one, it definitely needed a bit more kick. I upped the red pepper flakes from 1/4 tsp to 1/2 tsp and it still wasn't quite right. I think next time I'll add chile paste and hopefully that'll do the trick. Also, I think it needed a 1/2 tsp to 1 tsp of salt. Or maybe next time I will just marinate the chicken in some salt and pepper-- as it is in the recipe, it tasted a bit bland compared to the deliciousness of the soup. Overall though, this was great and I can't wait to make it again with these minor tweaks!
This was okay. Not at all like the hot and sour soup that I am accustomed to- It's thinner than expected and I could tell that the sour part came from vinegar. Not my favorite recipe, but not terrible.
I made this for my husband who loves hot/sour soup. He said there were things he loved and things he didn't like but couldn't put his finger on it. I did add more pepper flakes, vinegar, and soy sauce b/c he loves it spicey. He did say there was too much chicken. Thanks for the recipe.
This is excellent and so easy! Just for fun, and because I had extra laying around, I added 2 sprigs of fresh rosemary!
Very good! I crave hot sour soup when I have a cold. A bit more meat than I'm used to so I'll cut back next time. I hate it when people rate a recipe that they've altered but I didn't have all the ingredients and I NEEDED some cold cure. I used one 8 oz. package of fresh mushrooms and half a package (1 oz.) of wood ear mushrooms which I soaked and sliced. I used white wine vinegar instead of red wine vinegar. I didn't have any bamboo shoots because I'm not fond of them...besides, I didn't have any. I used 1/2 tsp. of hot pepper flakes because I like spicy and I increased the garlic to I heaping tablespoon of chopped garlic. Used 3 Tbsp. of cornstarch to make up for added mushroom liquid. Perfect cold cure! Next time I'll half the amount of chicken in the recipe....and have some green onion on hand to garnish.
This is pretty good. The only change that I will make is I will add way less Sesame oil. I thought it was way to strong but other than that it was great and super easy. I made this when we were sick with colds and it clears ya right up!
I make major changes to most recipes, but followed this one exactly. No changes needed! My husband and I both loved it.
So yummy. We didn't make any changes and will be making this one again.
Very yummy soup. Hubby & I will make it again. It worked very well as a meal for us two. I think the kids will enjoy it as well. Not overly "hot" for them. However, we are still on the hunt for one that is more like the restraunt version we like.
We did a few adjustments and LOVED it! We used a package of Extra Firm Tofu instead of chicken to make it more like our local Chinese restaurant. We also added Sriracha to it at the table to make it a bit spicier. We will definitely make this again!
This was my first time making hot and sour soup - it turned out fantastic!! I did not use ginger b/c we do not like that flavor...and did not use cilantro. I used about twice as much sesame oil to coat the chicken - and next time will marinade the chicken overnight to set in the flavor a bit more. I took the advice of other reviews and used rice vinegar with the corn starch instead of red wine vinegar - but used twice as much cornstarch to get that nice thick consistency like you get from the restaurant hot & sour soup. My husband LOVED it. I will definitely make this again!!
Delicious! The only thing I changed the second time I made it was a little less vinegar and added some hot sauce for a little more heat! And topped it with homemade wonton strips, YUM!!! Thanks for an awesome recipe!!!
This was a good rendition - The only thing that I might try next time is rice or regular vinegar instead of the red wine vinegar. I didn't have bamboo shoots and added more flakes. Otherwise followed the recipe. I will make again.
This was good. I just had to tinker with the vinegar and red pepper flakes to suit my taste, but all in all, it was good. I omitted the chicken because I was serving chicken and steamed dumplings. I will definitely make again. I had some left over and ate it for lunch; it was even better, but not quite as pretty.
Really good starting point. I made this exactly as written, except I did not add the chicken, as I was serving this with the Asian Chicken Noodle Salad (also from this site). It was neither hot nor sour enough for us - will increase the hot pepper flakes and vinegar next time. I also used homemade chicken stock, which is salt-free, and even though we really tend to make our foods low-salt, due to health reasons, I think I will increase the soy sauce to open up the taste buds a bit (maybe an extra tablespoon). Thanks for the recipe - I will definitely keep this as a starting point for many future meals, as hot and sour soup is one of our favorites, and now we won't have to go to our favorite Chinese restaurant to have it!
I loved this very much! DH not as much. He thought the flavor was really good, but would like it better if it had pasta in it which wouldn't be the same at all but that's how he likes his soup - oh well :) I followed the recipe exactly, omitting the 'optional' cilantro which I didn't have. It wasn't too hot, the 1/4tsp red pepper flakes was the perfect amount in my opinion.
Followed exactly except added tofu instead of chicken- like you get at most restaurants. Not great. Not restaurant quality.
Awsome. Everyone really enjoyed it. I used half chicken and half tofu.
Made this today for my husband, who awoke at 2:30am with chills and achy joints. It seems to have helped a little. Next time I'll add just a little more red pepper flakes, but the recipe as stated was mild enough for my DS to eat.
This was fantastic! I used cooked cubed chicken as I was in a hurry, and it still turned out great. Perfect amount of spiciness with a real kick, but not enough to really bother most people. We didn't care for the flavor of the cilantro garnish with the soup, but it was still fantastic.
This was so yummy! I doubled the recipe and my 11 year old daughter ate it for lunch and dinner two days in a row. We are making a quadruple batch this time to share with her friends.
This soup is fantastic! I ended up making 2 batches within a couple days of each other and we ate it all! This is a great base to start with, and can be done exactly as described and still taste wonderfully. I actually tweaked this to make it a bit more hot by adding a extra crushed red pepper, a bit of tobasco, and some cayenne. I also added the red pepper to the chicken while it sat in the sesame seed oil. I also used baby bella's and cooked up some soba noodles and added them to each individual soup dish before serving. My first batch turned out outstanding! The tweaking of the flavor was the hardest part for me, because my second batch didn't turn out quite as phenomenal, but still excellent.
Yum! I added shrimp AND tofu to make it a meal. And upped the heat using chili paste to make it truly hot. Also, used rice vinegar instead of red wine vinegar as per the recommendations of other reviewers.
Par excellence! This tasted just like what I get at our Chinese restaurant.
OMGoodness!!! this soup is FANTASTIC!!! No changes except I didnt put in bamboo shoots because I didnt have any... tasting the soup now... the shoots would add a nice texture.. but still totally delish w/o. GREAT RECIPE!!!
I tweaked this recipe a little bit so that the indredients were similar to a china bistro we frequent. I was looking for a recipe with similar indregiendents and this was it. Thanks for the help! I used shitake mushrooms, 4 tsp soy sauce, added tofu, omitted red pepper and in its place I used white pepper, 1/3 tsp. The recipe came out great, even though it was slightly modified.
another yummy success.. followed the recipe to a T.. the green onions and cilantro are a must.. they made the soup pop! ty so much for the recipe
My husband and daughter werent feeling well. I made it for them they loved it.
Very good! I've tried it with tofu - which is how one Asian restaurant here locally serves it. Also today I had it with chicken. Excellent! I mixed the corn starch with the vinegar first - (to soften and introduce the starch to the liquid) then added the resulting mix to the soup, whisking all the while - soup thickened almost immediately! I then turned the heat down low, still whisking, then added the beaten egg and allowed to simmer for 2-3 minutes to thoroughly cook the egg (and/or chicken) and to allow the corn starch to finish cooking. Excellent!
I'd rather give this 4 1/2 stars, it was really good! the only changes I made were to sub extra broth for the water, seasoned rice vinegar for the red wine vinegar and an extra cup of mushrooms (I like lots of "stuff" in my soup). It tasted wonderful, and we had to stop ourselves from polishing the pot off in one sitting.
It's missing something from my recipe of long ago but still better than any restaurant around here. I upped the vinegar and added black pepper since m y old recipe called for white pepper. also added cubed tofu at the last minute with the scallions. Very satisfying on a sick day with a sore throat.
Pretty good but it's too sour and not enough hot. I think I will use rice vinegar next time instead of the red wine. It also doesn't taste as good the next day. Better to eat it right after it's made.
This recipe is outstanding. I used crushed red pepper and ground ginger and eliminated the bamboo shoots and chicken, as that is what I had on hand. Will definately make again and again.
Very easy to make and tastes just like the soup from the restaurant.
Excellent flavor but I doubled the pepper flakes and the vinegar. Easy to make and a definate repeat at our table.
I like the original version better with Tofu. The chicken is too heavy. Overall, the soup was easy to make and full of flavor.
I liked this soup very much. It is very easy to make and ready to eat in no time at all. I like vegetables a lot so I added carrot,cabbage,celery and onion. I used lime juice rather than the suggested red wine vinegar.
I made this recipe for a group of friends. The soup was gone quickly. It tastes just like I get from the resturant. I did double the red pepper flakes also, my family likes it hot!!! Thanks