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Spicy Sour Soup   HT  Chinese  SP  35mins


Serves  4      Hot   Chi  Vegetables  Soup  Diary Free  Eggless  China  Asia  Asian



2 tbsp Vegetable Oil

1 Red Capsicum (Sweet Pepper), deseeded and cut into thin strips

4 Spring Onions, thickly sliced

240ml/8fl.oz. Chicken Stock

240ml/8fl.oz. Vegetable Stock

1 tbsp Soy Sauce

1 teasp Red Wine Vinegar

1/4 teasp Chilli Powder

Salt and Black Pepper

1 level tbsp Cornflour

1 teasp Sesame Oil

100g/4oz Mange tout, thickly sliced on the diagonal

225g/8oz Firm Tofu, drained and cubed

100g/4oz Water Chestnuts, sliced




1.  Heat oil in large saucepan, add pepper and onion and stir-fry for 5 minutes.


2.  Add the soy sauce, chicken and vegetable stocks. Bring to the boil then reduce the heat and simmer for 5 minutes.


3. Meanwhile, in a small bowl mix together the vinegar, chili, salt, pepper, (appox. 2 tablespoons).


4.  Add the cornflour mixture to the soup together with the mangetout and continue to cook, stirring for 5 minutes or until thickened.


5. Add the tofu and water chestnuts. Gently heat through for 4 -5 minutes. Serve hot.



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