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Asian Home Gourmet

Asian Home Gourmet Szechuan Hot & Sour Soup

1.75 oz
$2.89 each($1.65 / oz)
Victoria H‑E‑B plus!
6106 N. NAVARRO

Description

No added MSG, preservatives or artificial colours. This nutritious, authentically flavoured hot & sour soup from China's Szechuan province will provide a satisfying one dish meal. Product of Thailand.

Highlights

  • Nutrition Facts

    4 servings per container

    Serving Size
    1.00 tbs
    • Amount Per Serving
    • Calories20
      Calories from Fat0
    • % Daily Value*
    • Total Fat
      • 0g
      • 0%
    • Saturated Fat
      • 0g
      • 0%
    • Cholesterol
      • 0mg
      • 0%
    • Sodium
      • 860mg
      • 36%
    • Total Carbohydrate
      • 4g
      • 1%
    • Dietary Fiber
      • 1g
      • 4%
    • Sugars
      • 3g
    • Sugar Alcohol
      • 2g
    • Protein
      • <1g
    • Vitamin A
      • 0%
    • Calcium
      • 0%
    • Vitamin C
      • 0%
    • Iron
      • 4%
    * The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

    Ingredients

    Soya Sauce (Soyabean, Wheat Flour, Salt, Sugar), Sugar, Red Chillies, Salt, Onion, Spirit Vinegar, Dried Fungus, Modified Starch (Tapioca), Colour (Caramel/150a).

  • Serves 4. 1 Packet Szechuan Hot & Sour Soup SpicePaste; 1 tbsp Vegetable oil; 100g (3.5 oz) Boneless chicken breast meat, cut into thin strips; 880ml (4 cups) Water or chicken broth; 70 g (2.5 oz) Mixed vegetables, finely chopped; 2 tbsp Cornstarch; 2tbs Water; 1 Egg, beaten; Chopped spring onions as garnish. 1. Heat oil in saucepan on Medium heat. Add meat; stir fry for 1 minute. 2. Add water or chicken broth and SpicePaste, stir well and bring to the boil. Add mixed vegetables. 3. Mix cornstarch with 2 tbsp water until smooth; add into the soup. Simmer for 3 minutes. Gradually stir in egg. Garnish and serve hot. Variations - Prawns, squid or cubed fish fillet may be used instead of chicken. For a vegetarian soups, use tofu, black fungus (wood ear) and mushroom.