Comments on: Hot and Sour Soup (Suan La Tang, 酸辣汤)

By: Wei Guo

Wei Guo — Mon, 02 Jun 2025 19:34:28 +0000

In reply to Ken s. So glad you made it! Love the crushed red pepper idea for an extra kick.

By: Ken s

Ken s — Thu, 29 May 2025 21:55:11 +0000

Yay! Finally got to make hot and sour soup. I used crushed red pepper in my bowl which I like. Got a lot of compliments… definitely make this again. Ken

By: Wei Guo

Wei Guo — Fri, 09 May 2025 06:54:41 +0000

In reply to Alyson Jackson-Hill. I'm glad you enjoyed it, Alyson! The red pepper flakes and grated ginger sound like a great addition.

By: Wei Guo

Wei Guo — Fri, 09 May 2025 05:45:46 +0000

In reply to Dave S. Hi Dave! Thanks so much for sharing—how wonderful that you’ve been cooking hot and sour soup for so many years! I totally understand how each version can vary a bit, and while not every recipe includes them, carrots are actually a fairly common addition. I hope you enjoy making this recipe!

By: Dave S

Dave S — Wed, 07 May 2025 19:38:07 +0000

Hi!
I have seen MANY recipes for hot and sour soup. This is the first I’ve seen with carrots. My go to recipe over the past 40 years has been the recipe in Irene Kuo’s “The Key to Chinese Cooking”. That recipe has always tasted like the hot and sour soups I have tasted in Chinatown in NYC and San Francisco.

Your recipe looks fantastic, and I may head out after work today to get the tofu (I think I have the rest of the ingredients. I will use the boneless skinless chicken thighs I defrosted yesterday.

By: Alyson Jackson-Hill

Alyson Jackson-Hill — Sat, 26 Apr 2025 19:26:07 +0000

Fabulous!
Straightforward recipe, easy to follow, and very tasty.
added a pinch of red pepper flakes and grated ginger. YUM*

By: Wei Guo

Wei Guo — Sun, 23 Mar 2025 10:30:24 +0000

In reply to Paul:-). Love how you adapted it with what you had—great use of leftovers and the chilli kick sounds perfect. Thanks for giving it a try!

By: Paul:-)

Paul:-) — Sat, 15 Mar 2025 21:34:12 +0000

Hello Wei,
I made a big potful of this last night but I didn’t have certain ingredients (Carrot, Tofu or Pork) but continued with the theme of three proteins (Prawn, Spam (both leftover from the Young Chow fried rice) and Egg),three dried ingredients, as you suggested and Frozen Peas to replace the carrot. I did add Chilli as I like the heat.
Wonderful to know that I can make it at home now, thanks to you.
Thankyou,
Paul:-)

By: Wei Guo

Wei Guo — Mon, 10 Feb 2025 06:41:11 +0000

In reply to AtlantaScottyV. Thank you so much! I'm thrilled you loved the recipe. Your kind words mean a lot—happy cooking!

By: AtlantaScottyV

AtlantaScottyV — Mon, 10 Feb 2025 01:25:22 +0000

An absolutely incredible recipe! I doubled it plus added more chicken broth (about 2500 ml total). Flavor is intense, especially after adding additional black rice vinegar – that gives it that great sour taste. Soup is silky smooth. While a lot of prep is required for this recipe, the payoff is an easy to cook soup everyone in your family, or attending your dinner party, will thoroughly love. This recipe is definitely a keeper!