Crock Pot Hot and Sour soup
Filed under: Appetizer, Dinner, Recipes, Side dishes, gluten-free, vegetarian
I had three reasons for creating crock pot hot and sour soup this week…
1. Chinese New Year was on Monday and I forgot to order takeout.
2. I’ve been trying to do at least one meatless meal each week.
3. Hot and sour soup is amazing for clearing up a stuffy nose and a winter cold!
As with all my soups, I like more “stuff” than “broth” so my hot and sour soup is more crowded that what you get at a Chinese restaurant, but I think you’ll like this as a full meal and not just an appetizer. Plus, it can be made completely vegetarian and I think it’s gluten-free, so this is a great dish if you are cooking for people with food limitations.
If you didn’t get a chance to celebrate the Chinese New Year either, then whip up a quick batch of this hot and sour soup to start the year out like a fire-breathing dragon! (but you don’t need to make it that spicy if you don’t want!)
3 oz. shiitake mushrooms (I bought a 6 oz. jar of mushrooms in liquid and used half)
2 cups baby carrots, quartered
3 medium green onions, sliced
3 cups bok choy, chopped
4 c. low-sodium chicken broth
1/3 c. rice vinegar
1 T. soy sauce
1 t. ground ginger
1 t. sesame oil
2 t. sriracha sauce (Asian red pepper sauce, also sometimes called rooster sauce)
1 package extra-firm tofu, drained and cut into half-inch cubes
Put all ingredients EXCEPT TOFU into crock pot and stir into mixed. Cook on high for 3-4 hours (or until carrots are soft enough) then add cubed tofu and cook for one more hour.
Crock Pot Thai Chicken soup
One of my favorite new indulgences is Thai food. I started a few years ago with Pad Thai. It’s like the thai version of lomein, which is really just a step above the college-grade ramen noodle. But it started to introduce me to new flavors. Then, I moved up and through a few of the curry dishes; I quickly learned my ridiculously low capabilities for spicy food. I like my thai dishes with either chicken, tofu or shrimp– I just think think that these proteins absorb the most flavor from everything else it’s cooked in.
There are some particular seasonings for Thai food, though, and I just don’t keep these things in my kitchen yet. So while I’d love to have lemongrass and keffir lime leaves abundantly available or even know where to buy some galangal, I’m replacing some of these flavors with some easier go-to foods that you can find at your regular grocery store.
My crock pot Thai chicken soup is an interpretation of a traditional Thai tom kha soup. It still has the coconut milk, chicken and mushrooms, but I use ginger instead of galangal and lime juice for Read more
-
Recommended
