Hot & Sour Soup
Lee Kum Kee

Hot & Sour Soup

Serves 4
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150g   Bamboo Shoots, julienned
1   Small Carrot, julienned
200g   Firm Tofu, julienned
200g Shiitake Mushrooms, sliced
1.5L   Vegetable Stock, unsalted
2Tbsp Vegetable Oil
5 Tbsp   Cornflour
6 Tbsp   Water



1 Heat a wok with oil over medium heat, add the julienned bamboo shoot, carrot, tofu and mushroom, stir for 3 minutes until soften.
2 Add the Chilli Garlic Sauce, stir-fry until fragrance
3 Add the vegetable stock and bring to boil, then simmer for about 5 minutes.
4 Slowly add the slurry and make the soup thicken.
5 Remove from heat and add the of the seasonings. Ready to serve.


1 Make the soup base by adding 5 Tbsp of Lee Kum Kee Mushroom Vegetarian Stir-Fry Sauce to water for additional umami flavour.
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And don't forget, Asian-inspired meals are made for sharing, so get friends and family together for a feast.