Make Your Own: Hot and Sour Soup

This is another awesome recipe from Kate over at Kate's Green Book. We LOVE this soup!!! It's a great way to stay warm when it's so stinkin' frigid outside!  This is a bit hot for the young ones, so eat it first before deciding to give it to your kids.

Hot & Sour Soup

6 oz. dry rice noodles
8 oz. shrimp, deveined and chopped to bite size pieces
8 oz. chicken thighs, chopped to bite size pieces
1/2 c. flour
1/4 tsp. cayenne
1/4 tsp. salt
3 cubanelle peppers, chopped
1 sweet onion, chopped
3 cloves garlic, minced
1 qt. beef stock
1/3 c. sweet hot chili sauce
1 T. soy sauce (low sodium)
2 T. rice vinegar
2 T. cider vinegar
1/2 c. corn starch + 3 T. cold water, mixed
Lime wedges

Boil rice noodles for about 5 minutes, set aside.
Saute shrimp in a little butter, set aside.
Combine flour, cayenne and salt. Toss chicken pieces in flour. Saute chicken pieces in hot olive oil until
browned and pretty much cooked through, set aside. This may take 2 rounds if you use a medium pan as you
don’t want to crowd the chicken.

In a large pot, saute garlic in olive oil for 1 minute, add onions and peppers and saute another 5 minutes to
tender.

Add 1 quart beef stock and chili sauce to pot, bring to a boil and reduce to a simmer.
Add soy sauce, rice vinegar and cider vinegar. Simmer 15-20 minutes.

Add corn starch + water mixture to soup, stir continuously, bring up to a boil, then remove from heat. Add
chicken and shrimp to soup.

Place rice noodles in the bottoms of bowls, serve soup on top. Garnish with a lime (squeeze lime before
eating).

You can also incorporate the noodles into the soup, but over time they will absorb much of the broth and
leftovers will be more like a noodle dish than a soup.