What makes hot and sour soup so gorgeously hot and sour?!

Desi Chef is right, if made right in most it is the black chinese vinegar, most others use white household, Thai style as she said use the tamarind extract from soaking tamarind paste in warm water and straining out the pips, now for the hot, Thai use fresh bird chili's, in Singapore we used chinese garlic-chili paste and few dried chili's in ours, the vegetation can vary, I am more partial to Thai, it is more spicy but a clearer brothy soup, not as chunky as the Chinese/Vietnamese styles!.

I am a former chef and have had it in 6 different countries and make it myself on occasion with the right fresh ingredients!.Www@FoodAQ@Com

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Hot & Sour Soup
4-6 dried mushrooms,
1 package firm tofu
2 ounces sliced bamboo shoots, drained
2 1/2 cups chicken stock
1 tablespoon light soy sauce
1 tablespoon vinegar
1/2 teaspoon white pepper
1 tablespoon cornstarch, mixed with water
salt (to taste)
hot pepper sauce (to taste)
Directions

4 ounces chicken
2Thinly shredded mushrooms, chicken, tofu and bamboo!.
3Bring the stock to a boil in a wok and add the shredded ingredients!.
4Bring back to a boil and simmer for about 1 minute!.
5Add seasonings to taste and bring back to the boil once more!.
This is a guide for your recipeWww@FoodAQ@Com

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In Chinese versions, it's the addition of vinegar that gives the "sour" or acidic taste!. In Thai versions, it's the use of tamarind (or vinegar) and lime!. The "hot" component is chilies (usually dried red ones)!.

http://www!.epicurious!.com/recipes/food/v!.!.!.

http://thaifood!.about!.com/od/thaisnacks/!.!.!.Www@FoodAQ@Com

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The soup is usually made with a whole lot of white pepper mixed with vinegar - some places use black vinegar, others use white vinegar!.

Either way, it's my favorite soup!.Www@FoodAQ@Com

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Put black pepper to make it hot!.
Put lots of tomatoes to make it sour!.Www@FoodAQ@Com

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