Reviewed: May 19, 2013

wow this is wonderful.. i used chicken bouillon instead of vegetable broth.. used firm tofu.. and doubled the chile sauce.. didn't feel the need to add the citric acid.. ty so much for the recipe.. i'm feeling under the weather and was looking for a soothing soup.. glad i found this

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Reviewer:

just_jam

Cooking Level: Intermediate

Home Town: North Hollywood, California, USA

Living In: Arcadia, California, USA

Reviewed: Jun. 19, 2012

I thought this recipe was awesome and it was very similar to the hot and sour soup I get at my favorite local chinese resturant. the only changes I just made two changes: I used sirracha hot sauce because couldnt find the thai chile paste and I used lemon juice instead of citric acid. I'm not sure why some of the reviewers were complaining about the soup not being authentic thai hot and sour soup because the author clearly states that that is not the point of the recipe.

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Reviewer:

fspencer1986

Reviewed: Oct. 10, 2011

I really liked this more than I expected I would. I added a bit of water because I like a lot of broth in my soups, used extra firm tofu, added 2 extra Tbsp. of Thai chile sauce for heat, and used lemon juice in place of citric acid powder. All very small changes, and very happy with the results. Simple and yummy!

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Reviewer:

ALZ

Cooking Level: Intermediate

Home Town: Norfolk, Massachusetts, USA

Living In: Victor, Idaho, USA

Reviewed: Jun. 30, 2011

great flavor..will make again. It was very salty and I had to alter it to suit our tastes. I did add a few cups of water, doubled the cabbage, mushroom and egg...maybe next time I will add less soy sauce or use reduced sodium soy and broth. Either way it was a great base. THX :)

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Reviewer:

mkmarcylyn

Reviewed: May 8, 2011

I couldn't buy rice vinegar so I used white wine vinegar. I used a savory cabbage, which was perfect. Of course I adjusted to my tastes, but it is delightful. I made it for my mom who is sick on Mothers Day. I have a feeling with the vinegar, tofu and broth she will be feeling better soon.

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Reviewer:

saborbright

Cooking Level: Intermediate

Reviewed: Feb. 10, 2011

This is a hearty soup that will satisfy non-vegetarians. My guests spooned it over rice and ate it as a sort of casserole. I didn't have thai curry paste, so I used a small spoonful of Indian curry paste.

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Reviewer:

MPEPLIN

Reviewed: Jan. 5, 2011

I've never had Cantonese Hot and Sour Soup so I'm not going to compare this recipe with anything else. I doubled the recipe, used extra firm tofu, and yellow onions (because I didn't have any green). At first it was rather bland and not very spicy at all so I ended up adding more soy sauce and chili sauce. I don't care too much for sour so I did not add more vinegar. Turned out very good!

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Reviewer:

NRKevo

Cooking Level: Intermediate

Home Town: Webster, Wisconsin, USA

Living In: Salem, Wisconsin, USA

Reviewed: Dec. 11, 2010

Delicious!! Be sure to add the chili paste and rice vinegar to taste. I also added miso paste and bits of dried seaweed (there's a better asian name for this) that I didn't know what to do with; not traditional, but great addition.

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Reviewer:

DEBMCE4

Cooking Level: Intermediate

Home Town: Ann Arbor, Michigan, USA

Living In: Tacoma, Washington, USA

Reviewed: Sep. 17, 2010

Wow! This was very good. I rate this a 4 star because of its simplicity. I liked how the cabbage was still "crunchy" and not overdone. I was looking for a low calorie low fat soup and this did the trick. I used low fat firm tofu and fat free chicken stock b/c I didn't have vegetable broth on hand and turned out great!

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Reviewer:

Twinkletoes

Cooking Level: Intermediate

Home Town: Montreal, Quebec, Canada

Living In: Spring Hill, Florida, USA

Reviewed: May 26, 2010

Very simple and easy to make. It's is tasty, but the flavor lacks the complex, rich flavor of a really good H&S soup. But the description doesn't promise restaurant quality, it promises a good country style soup with little fuss. In that sense, it delivers well.

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