Lettuce wraps with Hot and Sour Soup was a hit!

First off, now that I think I am over my computer issues (video card died, new chip and motherboard and new hard drive) I think I can get things back to normal.  And the best part, I lost no data!  YAY!

As promised, here is my review of Chinese Turkey Lettuce Wraps requested by Sherry.  And I added Hot n Sour Soup.  Both were great.  I love Hot n Sour Soup.  My favorite was from House of Thai, but they have closed.  So far I have not found anything close.  So I tried to make my own.  I know understand why I can't find a good soup.  This was a very long process, but worth it.  The lettuce wraps were great also.

I'll start with the Hot and Sour Soup from Silk Road Gourmet.  I found this on a random search for food blogs and after trying this soup, I'm glad I did.  Check out the recipe, and I hope you are not disappointed.  I sure wasn't.


 I like to chop my ingredients all at one time if possible.


I made this on my day off.  At lunch time, I made the Soup Base.  Which is basically a rich and flavorful stock. What I found interesting was that it had both chicken and beef broth.  Not to mention you have pork in there.  So it is almost like having 3 stocks in one.  I also started the its marinade.

 Thinly sliced pork in a bath of soy sauce.  My mouth is watering as I recap this recipe.  Dang I want some soup...

I did not add any mushrooms to the soup at all. I also didn't add any lily buds.  From what I could tell on my research of lily buds is that they don't change the taste much.  And since I wasn't up to a special trip to an Asian store to find them, I left them out.  Since I liked it, I'm okay with omitting them.  I will look for them and make this again with them and see if the make a difference.




I also loved the lettuce wraps.  And I made the with mushrooms!  I know, you can't believe it if you know me well.  But I used about half the amount and I chopped them.  Okay, I minced the heck out of them.  But I did notice they add an earthy taste.  I made a couple changes to the Chinese Turkey Lettuce Wraps, such as the mushrooms.  In stead of button mushrooms, I used baby portabella and I used 1/2 a can of water chestnuts.  I also am not a fan of iceberg lettuce, so I used roman heart leaves.  They are a bit sturdier and I feel have more flavor.

I chopped all this up earlier in the day also.  That way at dinner time it was a little faster to prepare.

Looked, proof I added mushrooms!

This looks way better when finished.

Together, they make a GREAT dinner and pretty low in carbs.  Doesn't this look tasty.   And they are both good as left overs.  I was even nice and took some of the lettuce wraps to Sherry so she could try them.  Since she is the one to suggest that I make.

Up next, LOW CARB snacks, lunch and products.  Send in your low carb ideas for me to try!