Hot and Sour Soup

This piquant soup with tender beef fillet from Eadie Manson is topped with crisp fried noodles and aromatic coriander
By Eadie Manson
Hot and Sour Soup
  • Rating:
  • Serves: 2-3
  • Cook Time: 30 minutes
  • Prep Time: 20 minutes
  • Effort: easy


For the pickling juice

  • 250 ml water
  • 125 ml rice vinegar, or Mirin
  • 175 g sugar
  • 50 g salt
  • 1 clove
  • 1 tsp mustard seeds
  • 1 tsp black peppercorns
  • 1 tsp chopped ginger
  • 1/2 red chillies, diced
  • 25 g morel mushrooms

For the soup

  • 250 ml beef stock
  • 2 tbsp olive oil
  • 25 g dried vermicelli noodles
  • 1/2 onion, sliced
  • 1 tsp finely diced ginger
  • 1/2 clove garlic, finely chopped
  • 100 g beef fillet, cut into strips
  • 1/2 tbsp Thai curry paste
  • 1/2 tbsp soy sauce
  • 1 tsp fish sauce
  • chopped coriander, to serve


1. To make the pickling juice; place all the ingredients (except the mushrooms) in a pan and bring to the boil. Simmer for 5 minutes.

2. Strain through a sieve and pour over the morel mushrooms. Cover with cling film and stand while you make the soup.

3. To make the soup; pour the stock into a pan and bring to the boil.

4. Meanwhile heat the oil in a large frying pan or wok. Add a third of the vermicelli noodles and fry until puffed and crisp. Remove from the pan and drain on absorbent paper.

5. Add the onion, ginger and garlic to the frying pan and stir fry for 1 minute.

6. Add the beef strips and curry paste and cook for a further 4 minutes until the beef is tender.

7. Add the contents of the frying pan, the raw noodles, soy sauce and fish sauce to the boiling stock and simmer for 2-3 minutes.

8. Stir in the pickled morels.

9. Serve hot and garnish with chopped coriander and the crisp fried noodles.

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