Like many CL recipes, this was good but seriously under-flavored. It was easy to prepare, and tasty enough, but it was missing that "sour" aspect. I followed the recipe as written (I may have used more mushrooms than called for, and less shrimp); in making it again, I would add more lemon juice, more chili oil, and some salt. I served it with some pot stickers, and we each added a spoonful of the dipping sauce to the soup, which greatly improved the flavor profile. Not bad, not great.
Pretty good. I agree with another reviewer that something seemed to be missing. Fish sauce perhaps? I added some minced garlic and doubled the mushrooms. I also used red pepper flakes and 1/4 teaspoon of sesame oil instead of the chili oil. I'd make this again but it isn't anything I would serve to guests.
Very good. Only change was added shrimp towards the end as others mentioned. Thought it was funny people said they'd use less shrimp - why would you want less shrimp? Then realized I only used a pound because I misread it and that was just about right! Now I'm going to go blow my nose!
Great soup! Love that it is a little more hot than the typical hot and sour soup.
GREAT SOUP!! I will definitely be doubling the recipe next time because it went so quickly. I used regular black pepper instead of white and I didn't think it was too peppery at all. The only thing I would say is that I only used a pound of shrimp, which was plenty, but I would add it later on during cooking, it was a little too done for my taste. I LOVE mushrooms also and would probably add more of those because they shrank significantly while cooking. Over all, serious crowd pleaser and so quick! Will definitely be making again soon :)
KILLER soup, and easy too. I added a shredded boneless pork chop to the recipe, doubled it and thew in a package of chow mein noodles to add more substance to it. Husband loved it but said it should be served over rice to soak up the delicious broth. Can't wait to get at those leftovers!!
The soup for the most part was very good. My only complaint was that it was way too peppery. If I would make this again I would start at half the pepper and add it as needed. I also added less shrimp and more tofu, because in my area shrimp sell for $12/pound and up. It was still very filling.
Very Good Soup. I used a 1 pound bag of Shrimp and it was plenty. I left out the sour of the Lemon Juice. I am just not a big lemon fan. I used a tsp of Frank's Hot sauce in place of the chili sauce since that is what I had on hand. I think it could be stretched a little further by adding a cup and 1/2 of water. My family definitely wanted more.
Good recipe. Doubled it, hopeful, family over and WAY TOO MUCH WHITE PEPPPER. Don't double dog dare double that. Vegetarian- added potatoes for weight in Shrimp. Use great broth. High quality ingredients, but too much pepper to eat. Double the recipe, half the toxic pepper.
perfect! you'll want to double the receipe because the first batch will go way too fast. I also like to use pork pieces instead of shrimp.
My family and I LOVE this soup. It is always requested and so EASY to make. I made a few changes. I add a dash of dark sesame oil and I omit the shrimp since my husband doesn't care for it. I highly recommend this with a side of rice and some homemade lettuce wraps for a complete meal. I'm forced to double the recipe to make sure there's plenty for leftovers.
It took me a while but I finally found a recipe on Cooking light that I was not impressed with. I followed the directions as stated in the recipe. The soup was just OK but not nearly as good as what you get from the take out place. This one is missing something that I canât put my finger on. I am the only one in my house that eats hot and sour soup so I have to finish the entire pot myself. I donât think Ill make this one again.
This was good, but I made changes. I used 32 oz of broth, 3/4 lb. shrimp, the entire package of tofu, and added extra soy sauce/lemon juice to adjust for the extra broth. I also cooked the mixture (minus the shrimp) for 20 minutes to infuse the tofu, which I cut in tiny pieces, with the broth flavor, which worked well. I also added a full tsp of chili oil and a tsp of Srirach for more heat. It was delicious.
This was a good soup recipe. Even my picky husband liked it. I substituted the chili oil for a few shakes of chili powder. I also added fresh spinach. Next time I think I'll substitute pork for the shrimp or even omit the shrimp and save it for another recipe.
My husband and I loved this soup! I splashed in a bit more soy sauce, but otherwise followed the recipe and was really surprised by the bright flavors. Would definately make again!
I made this last night and thought it was a good base recipe. I did tweak it a bit but only with mostly the existing ingredient list. I did use dried Shitakes as I had them on hand, added more soy sauce and some salt (I think it needed it) and used a full quart of broth (just to use it up) which let me to add a bit more lemon. Overall a very good recipe. I took other reviewer suggestions and added the shrimp closer to the end. Also I dind't have cornstarch and used a flour/water mixture (2Tb flour to 3 TB water) and it didn't really thicken that much.
I loved this was in the mood to cook and would make it again for sure. It would be wonderful for a luncheon as well. I used 32 oz of broth , 1 cup fresh sliced muchrooms. cut up the shrimp, added 4 potatoes instead of Tofu, 2T cornstarch, 4 T water. 4 T green onions. Forgot to use the egg white, but it was still very good. Made 4 large main servings.
Loved this recipe. I made it without mushrooms or tofu and it was still really good. I'll back off on the pepper a bit next time, but it's definitely going into the "keep" file.
I just didn't like this recipe as much as other reviewers. Although, I followed the recipe exactly, maybe I should have taken others advice and doctored it up a bit. It was very easy to make but I'm not sure I'd bother to try again even with some adjustments.
I love this soup. Super easy, and so good. I make it often, and always double it.
I loved this soup. I added more soy and one package of ramen noodles, crumpled up and more mushrooms. I used pre-cooked shirmp and added at the last minute to heat through. Great!
Once spiced up a little with some hot peppers and extra soy my husband loved it. I thought it was pretty good too and have now made several times. I often dump in peas/beans and even once some thin sliced beets (leftover roasted).
This is one of my favorite soup receipies! I love it and have made it many times. I usually use the whole tofu package (about 12 oz) because I don't like wasting the remaining 4 oz of the package. I use about 1 lb of cooked shrimp (that I chop in bite size pieces). Since the shrimp is already cooked I don't cook them the 2 minutes the receipie calls for - just make sure they are heated through. If I am in the mood for really hot soup, I add 1/2 tsp chili oil.
This soup got rave reviews from everyone in my family. My daughter was begging me to make it again, so I just bought everything to make it tonight. I used Thai Garlic Chile paste for the heat instead of red pepper flakes. I used more lemon juice, and more (regular) soy sauce. The bottom line is taste it--and add more of what you like! Don't overcook the shrimp. I use precooked shrimp, and only put them in at the end long enough to heat them through. It is so easy--and a filling, warming supper. I would serve this to company with confidence.
I cook a lot and 95% of those are CL recipes and Im sad to say that I thought this one was a stinker for us. It was very fishy tasting and the shrimp was like rubber.
We were excited to try this b/c we love H&S soup and this recipe has such great food value. We were really disappointed because the soup was so very bland and the shrimp were tough. My husband thinks it has potential and here's what we're going to try next time: (1) substitute about 1/2 c white vinegar for 1/2 c chicken broth to give it the sour boost it needs; (2) add more soy sauce; (3) cut down on amount of shrimp or use a larger size; (4) pump up with chili flakes; (5) put the shrimp in AFTER pot comes back to boil, else they overcook. I will let you know how it comes out next time!
This one was really delicious!! Sometimes "light" recipes donât deliver the flavors or full expectations to the table, but not this one. It's a Keeper!! We bought all on a whim, and were eating and having second helpings - with plans to make it again soon. Since chili oil is not a staple at our Supermarket, we stopped by the local Asian bistro; they were very generous with a tiny container, free. We made this recipe with the exact ingredients and instructions provided. No need to change a thing. I would be very confident to serve this to my guests.
We loved this soup! The only change I would recommend is adding more soy sauce...it really adds flavor to the broth. I used 3 tablespoons soy sauce as opposed to 1.
I've made this recipe several times. I usually make it very basic as when I get cravings for it I am out of some of the ingredients. =) I tend to leave out the bamboo shoots, shrimp, and the chili oil. I sub red pepper flakes for the oil. Sometimes I use fresh mushrooms and sometimes I used dried- either way it tastes great. I love this recipe because it can be made as simply or as complex as you want it. This is my fave soup from restaurants and I can honestly say this recipe is the best I've had.
Each Hot & Sour soup I have ever tried has been less than appetizing, so when I tried this receipe I was pleasantly surprised! I didn't have mushrooms, bamboo or chili oil, so I added pea pods, chopped, grated carrots and Srisacha HOT chili sauce. Delicious! Definitely a keeper. Next time I will have all ingredients for the receipe in stock before I make it.
I'm a hot and sour soup lover so it's hard to impress me but this was a solid recipe. I put in some red pepper flakes instead of the chili oil and would actually cut down on the shrimp next time.