Thai Hot-and-Sour Soup

An Entry to Soup's On! Thanks Alanna for hosting such a fabulous and hearty event.
Some of the ingredients in this soup might require a trip to an Asian store. Once you have all your ingredients assembled , the soup comes together quickly.

Chicken ( or fish) broth 4 cups
Soy sauce 1 tbsp.
Fish sauce 3/4 tsp.
ground white Pepper 1 tsp.
Vinegar 2 tbsps.
Sugar 1/2 tsp.
Ajinomoto, a pinch

vegetables required:

Chopped spring onion 1/4 cup

1 stalk lemongrass
Chopped baby corn, optional 1/4 cup
Chopped bok choy cabbage 1/4 cup
chopped carrot 1/4 cup(opt)

1/2 cup canned bamboo shoots
Chopped bell pepper 1/4 cup(opt)
Chopped or whole canned mushrooms 1/4 cup or even try dry Chinese mushrooms

Shredded cooked chicken 1/4cup or 1/4 lb small shrimp, peeled , butterflied and deviened and then cooked in boiling water

Chili oil (optional) 1/2 tsp.
Cornflour mixed with water 3 tbsp. + 1 cup
Egg 1 no.

1 cup sliced Tofu

For the Garnish

Finely chopped cilantro leaves 1/4 cup
Spicy chili oil 1 tsp. or sesame seed oil
Salt To taste

Method

1. Combine the broth, Soya sauce, fish sauce, pepper, vinegar, lemongrass, sugar, ajinomoto and salt.

2. Bring to a boil. Simmer uncovered for 1 minute.

3. Add the vegetables and Tofu. Simmer uncovered for 1 minute.

4. Add the chicken.

5. Add the cornflour mixed with water and stir continuously, so that the soup becomes thick. Remove from heat.

.6. Beat the egg lightly and pour into the soup slowly in thin stream, stirring continuously with a fork.

7. Garnish with cilantro leaves and spicy chili oil.

8. Serve very hot over cooked rice noodles.