Keeper: soup!
Ah, Thursday night soup night. This tradition has been pretty steady the last month or so. Tonight, I re-tried a soup from November 2008's Chatelaine: Hot and sour chicken soup. This is a yummy soup and pretty versatile. No dried mushrooms? No bamboo shoots? No problem. Chicken breasts or chicken thighs? Either one. (Shrimp would probably work too, but I haven't tried it.) Throw some rice noodles in there? Why not.
My recommendations are to include the dried mushrooms and bamboo shoots, if you can find them, use chicken thighs, and add about 1/4 lb of rice noodles for the last few minutes of cooking. But it will still be good however you make it. Note: the chili-garlic sauce makes it a little spicy, just the right amount of spice for us, but you may want to add more or less for your own taste. Our soup tonight had dried oyster mushrooms rather than shiitake, which was A-okay.
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| Optional toppings: cilantro and more lime juice! |
The biggest dilemma with this soup is, what to eat it with. The rice noodles make it tricky. I opted for a spoon and chopsticks. O thought this was a good idea too. Enjoy!
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