How do you make hot and sour soup like they do in chinese and indians?
6 cups chicken broth (use vegetable broth if vegetarian) 4 cloves garlic, minced 1 thumb-size piece galangal or ginger, grated or finely sliced into matchstick-like pieces 2 Tbsp. soy sauce or tamari 1 Tbsp. fish sauce (or vegetarian fish sauce) 1 tsp. chilli sauce, OR 1 fresh red or green chilli, minced (OR 1 tsp. dried chilli flakes) 1 Tbsp. rice vinegar (or substitute apple cider vinegar OR regular white vinegar) 1 Tbsp. brown sugar 2 kaffir lime leaves (frozen, fresh, or dried) OR 1 Tbsp. lime juice OR substitute lemon juice 2-3 eggs (If vegan, substitute 1 heaping tsp. cornstarch dissolved in 2 Tbsp. water) 1-2 cups mixed shellfish (shrimp, squid, scallops), OR cooked chicken OR tofu/wheat gluten if vegetarian VEGETABLES (choose from the following, or add your own selection): 1 red or green bell pepper handful fresh or dried shiitake mushrooms (if dried, soak them in hot water for several hours) 1 cup Chinese cabbage such as bok choy, roughly chopped handful of fresh or frozen spi
