Peking Hot and Sour Soup Recipe

For many of us in northern climates, it's been a long, hard winter. Now we have welcomed Easter as a first sign of spring. My husband and I had a great time this weekend together with friends and family, eating traditional Easter foods, such as eggs, herring, candies, and chocolates, of course. But now my body wants to eat something that is quite different.














INGREDIENTS:

* 12 dl/5 cups water
* 3 chicken flavored bouillon cubes
* 1 chicken fillet, cut into small dices
* 125-200 grams fresh mushrooms, prepared & sliced
* � leek, finely shredded
* �-1 red bell pepper, cores and seeds removed, finely chopped
* 1 can water chestnuts, sliced (227-grams/1 cup/250 ml)
* 2 tablespoons tomato pure
* 2 tablespoons sugar
* �-1 teaspoon sambal oelek chili paste
* 2 teaspoons white distilled vinegar (12%)
* 1-1� msk potato starch

METHOD:
1. Bring water, chicken bouillon cubes and sambal oelek to boil.
2. Add chicken and simmer for 10 minutes.
3. Add mushroom, leek, bell pepper, water chestnuts, tomato pure and sugar.
4. Simmer about 10 minutes.
5. Season to taste with distilled white vinegar, sugar and sambal oelek.
6. Mix the potato starch with the same amount of cold water.
7. Slowly pour the potato starch mixture into the soup, stirring.
8. Bring the soup just to the boil and remove immediately from heat.

Yield: 4 (if a main course)

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