Has anyone else tried Andie's soup recipe in the Neighborhood cookbook? I think that she called it Stephanie's Hot & Sour Soup.

I had never made hot and sour soup, so this was fun for me! I tweaked it to work better for me, but I've got to say that the foundation of the recipe is awesome! My tummy is quite happy with all that I produced in my kitchen today! I will be eating some yummy stuff this week!

I love hot n sour soup!!!!

Kim, I made this soup about a month ago and found it liked me as much as I liked it! The family had a full blown take out Chinese dinner planned and I was trying to find something portable I could take with me. This fit the bill for me. I made a couple of changes. Added garlic, subbed cayenne pepper for the red pepper flakes, used Splenda instead of sugar, and I used rice wine vinegar. Oh, and I didn't use the MSG.

I used only boneless, skinless chicken breasts so I didn't have to worry about skimming the fat and added a bit of soy sauce when I ate it. It was good enough that there was none for me to take back home. I was glad that I saved a container in my fridge!

Here is what I did:
1 - 16oz carton of Imagine Chicken Broth
small handful of dried minced onion
a big handful of tri-colored slaw mix (cabbage, carrots and red cabbage)
small handful of red pepper flakes
1/4 cup of cider vinegar
**simmered all of this until the cabbage was soft, then added:

about a cup of those tiny baby salad shrimp
1/2 cup of canned chicken breast meat
**brought this to a simmer, then added:
one beaten egg...drizzling it into the mixture slowly
1 spoonful of cornstarch that was mixed with a bit of water

This made two servings and was EASY and a great way to use up my left over shrimp and chicken!

Kim, here's the recipe with the nutritional information. I am going to put your new version in the new cookbook if that is okay with you. Please let me know.


* Exported from MasterCook *

*Kim's Hot and Sour Soup

Recipe By :
Serving Size : 2 Preparation Time :0:00
Categories :

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
16 ounces low sodium chicken broth
2 tablespoons minced onion -- dried
3/4 cup cabbage -- coleslaw mix
1 tablespoon red pepper flakes
1/4 cup cider vinegar
1 cup salad shrimp

1/2 cup canned chicken -- breast meat
1 egg -- beaten
1 teaspoon cornstarch

Simmer first five ingredients until the cabbage is soft. Add shrimp and chicken, bring back to simmer. Add egg, drizzling slowly into mixture. Stir in cornstarch that has been mixed in water to dissolve.

This made two servings and was EASY and a great way to use up my left over shrimp and chicken!

S(Internet Address):
"http://www.livingafterwls.com/forum/index.php?showtopic=5183"
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Per Serving (excluding unknown items): 238 Calories; 7g Fat (25.4% calories from fat); 36g Protein; 8g Carbohydrate; 1g Dietary Fiber; 257mg Cholesterol; 869mg Sodium. Exchanges: 0 Grain(Starch); 5 Lean Meat; 1/2 Vegetable; 0 Fat; 0 Other Carbohydrates.

this sounds os good I love hot and sour soup!!!