Central American Hot and Sour Soup

Ingredients

In this Central American adaptation of Hot and Sour Soup, we incorporate traditional Central American spices and ingredients to give it a unique twist. We replace some of the original Chinese ingredients with Central American counterparts, such as using chili peppers commonly found in Central American cuisine instead of Chinese chili paste. Additionally, we add lime juice and vinegar to enhance the tanginess, which is a characteristic flavor profile in Central American dishes. We alse have the original recipe for Hot and Sour Soup, so you can check it out.

• 4 cups (946ml) chicken or vegetable broth 4 cups (946ml) chicken or vegetable broth
• 1 cup (240ml) water 1 cup (240ml) water
• 2 tablespoons olive oil 2 tablespoons olive oil
• 1 onion, finely chopped 1 onion, finely chopped
• 2 cloves garlic, minced 2 cloves garlic, minced
• 1 red bell pepper, thinly sliced 1 red bell pepper, thinly sliced
• 1 carrot, julienned 1 carrot, julienned
• 1 cup (150g) sliced mushrooms 1 cup (150g) sliced mushrooms
• 1 jalapeno pepper, seeded and finely chopped 1 jalapeno pepper, seeded and finely chopped
• 2 tablespoons tomato paste 2 tablespoons tomato paste
• 2 tablespoons lime juice 2 tablespoons lime juice
• 2 tablespoons white vinegar 2 tablespoons white vinegar
• 1 tablespoon soy sauce 1 tablespoon soy sauce
• 1 teaspoon ground cumin 1 teaspoon ground cumin
• 1 teaspoon dried oregano 1 teaspoon dried oregano
• 1 teaspoon salt 1 teaspoon salt
• 1/2 teaspoon black pepper 1/2 teaspoon black pepper
• 1/4 teaspoon cayenne pepper (optional) 1/4 teaspoon cayenne pepper (optional)
• 1/4 cup (15g) chopped fresh cilantro 1/4 cup (15g) chopped fresh cilantro
• 2 green onions, thinly sliced 2 green onions, thinly sliced
• Lime wedges, for serving Lime wedges, for serving

Nutrition

• Calories (kcal / KJ): 150 kcal / 628 KJ
• Fat (total, saturated): 6g, 1g
• Carbohydrates (total, sugars): 20g, 8g
• Protein: 4g
• Fiber: 4g
• Salt: 1.5g

Preparation

1. 1.
   In a large pot, heat the olive oil over medium heat. Add the onion and garlic, and sauté until softened.
2. 2.
   Add the red bell pepper, carrot, mushrooms, and jalapeno pepper to the pot. Cook for 5 minutes, until the vegetables are slightly tender.
3. 3.
   Stir in the tomato paste, lime juice, white vinegar, soy sauce, cumin, oregano, salt, black pepper, and cayenne pepper (if using). Cook for an additional 2 minutes to allow the flavors to meld together.
4. 4.
   Pour in the chicken or vegetable broth and water. Bring the soup to a boil, then reduce the heat and let it simmer for 15 minutes.
5. 5.
   Taste the soup and adjust the seasoning if needed.
6. 6.
   Serve the Central American Hot and Sour Soup hot, garnished with fresh cilantro, green onions, and lime wedges.

Treat your ingredients with care...

• Mushrooms — Make sure to clean the mushrooms thoroughly before slicing to remove any dirt or debris.
• Jalapeno pepper — Wear gloves when handling jalapeno peppers to avoid irritation to the skin or eyes.
• Lime juice — Freshly squeezed lime juice is recommended for the best flavor.

Tips & Tricks

• For a spicier soup, increase the amount of jalapeno pepper or add cayenne pepper.
• Adjust the tanginess by adding more lime juice or vinegar according to your taste preference.
• Customize the vegetables by adding your favorites, such as corn or zucchini.
• To make it heartier, add cooked chicken or shrimp to the soup.
• Serve the soup with tortilla chips for a Central American twist.

Serving advice

Serve the Central American Hot and Sour Soup as a starter or main course. It pairs well with warm corn tortillas or crusty bread.

Presentation advice

Garnish the soup with a sprinkle of fresh cilantro and thinly sliced green onions for a pop of color. Serve it in individual bowls or in a large soup tureen for a family-style presentation.