Reviewed: Sep. 16, 2009

delicious soup!! i just substituted regular onions with 1.5 cups of chopped green onion (spring onion) and it tasted soo good. really amazing recipe. and its very easy to make.

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razberry

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Reviewed: Jan. 23, 2009

We had a pot of cooked down chicken stock leftover and used it for this recipe. We got some chinese cabbage on sale for the soup and it transformed into a delightful dish. Our whole family liked it, thanks!

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Tom Petersen

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Reviewed: Dec. 14, 2008

I was a bit skeptical about making this - seemed like an odd combination of Hot and Sour meets Tom Yum meets Egg Drop soup. I was right! Apart from omitting the parsley, I made it as written initially, and it was pretty decent (not too sure about the cabbage though). Then I added a Tbsp of Tom Yum soup paste which really gave it some oomph. I really liked other reviewers' suggestions of adding cilantro and grated carrot too. Thanks!

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Caroline C

Cooking Level: Expert

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Reviewed: Jan. 12, 2008

I thought I'd add that you can find fish sauce (sometimes called nam pla) in the Asian foods section of most supermarkets. I don't remember it as being particularly expensive.

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Rei 0

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Reviewed: Jan. 7, 2008

AWESOME! I didnt have any lemon grass so i didn't use any. I like my stuff sour so i added 2 more dashes of vinegar. I also used the lite version of soy sauce to cut back on the salt. I didnt have black pepper so I used white pepper.. I didnt use a whole tablespoon just about between 1/2 and 3/4 tbs. It smelled the rest of the soup so i added more garlic powder, minced and about 2 cups of the broth mixture. I accidently added a lil too much red pepper than i wanted so i scooped some out and cooked the chicken in the soup and used one small onion. Will definately make again and I will try to thicken it with arrowroot and water since most hot and sour soups at the restuarants are thick.

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skittles83

Cooking Level: Expert

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Reviewed: Dec. 19, 2007

great! lots of sodium though.... I made my own chicken stock from a carcass we just finished, skimmed off the fat, and used the baked chicken scraps for the meat. boiled some "bean thread" for noodles and added ginger and broccoli. love the hot and sour broth! A real winner.

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alea tuttle

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Reviewed: Dec. 19, 2007

Very nice soup. Just what I was looking for! I'm eating it right now and it feels so good in my belly on a cold winter night. I followed the recipe except my grocer didn't have any bean sprouts today, so I'll have to try that next time. I also added one kefir lime leaf and cilantro instead of parsley because I prefer it. And I cooked the whole thing in my crock pot adding the egg and cilantro at the very end. Thanks for posting this wonderful soup recipe.

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TAMRAKAT

Cooking Level: Intermediate

Home Town: Northridge, California, USA

Living In: San Jose, California, USA

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Reviewed: Nov. 30, 2007

It's taken me about a month to finally rate this soup but I have to say it is excellent. I had never used egg to drizzel over a soup before and was a little leery but it looked and tasted fantastic. A real keeper.

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albernicook

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Reviewed: Oct. 21, 2007

This was good...I added some grated carrots because I had them around and that gave it even more substance. It is definitely spicy, which limits how much I eat in one sitting, so it makes a ton!

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