What i miss most about Pakistan is the resturant style Chinese food. Hot n sour soup being my favorite, nobody can make that delicious loaded hot n sour soup better then China town, Dynasty or Tung Nan but if you were to give this recipe a shot at home, i bet it’ll take you back in time and you will slurp every last bit from your bowl and pot. This is my favorite soup and no celebration growing up was complete without dinner at our favorite Chinese resturant.
Believe it or not the serving ware is around 34 years old, my parents bought it from the China border on a Pakistan tour. The bowls are lined with both real gold and silver. My mother like any other Pakistani woman always saved everything for my wedding, she transported these all the way from Pakistan a few years ago, a couple of them broke, a couple got damaged ( a few chips here and there) but most of them made it here safe. I love using these and they photographed beautifully. Now my dilemma is how i am going to divide these between my 3 daughters.
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A detailed video recipe is on my blog, link is attached!!
Pakistani Resturant Style Hot n Sour SoupCourse: Asian Cuisine
5 Cups Chicken stock 5 cups water + 3 tbsp chicken powder
1 Tsp Salt To to taste
1⁄2 Tsp White pepper
1 Tbsp Soy sauce
2 Tsp Chili powder
2 Tbsp Sugar
1⁄4 Cup Vinegar
2 Tbsp Sweet chili sauce
1⁄4 Cup Ketchup
8-10 Count Raw shrimp chopped
1⁄4 Cup Diced tofu Optional
1⁄4 Cup Boiled shredded chicken
3 Tbsp Corn starch
1⁄4 Cup Cold water
1⁄4 Cup Shredded cabbage and carrots
2 Count Egg whites
- Warm the chicken stock and add all the seasonings and sauces.
- Once it comes to a vigorous boil add the raw shrimp, tofu and the chicken.
- Make a corn starch slurry with 3 tbsp corn starch and 1/4 cup cold water.
- If you are ready to serve the soup right away only then add the veggies and thicken the soup with corn starch slurry.
- Turn down the flame and add the egg whites and scramble gently with a small spoon.
- Serve immediately.