Hot and sour soup

Hot and sour soupis a popular example ofChinese cuisine. Although it is said to be originated in Sichuan, this is actually a variant ofhulatangor "pepper hot soup" (胡辣汤) with added vinegar to enhance the sourness. This variation is found inHenanprovince, and inHenan cuisineitself.Also popular in Southeast Asia, India, Pakistan and the United States, it is a flexible soup which allows ingredients to be substituted or added depending on availability. For example, the American-Chinese version can be  thicker as it commonly includes corn starch, while in Japan,sakeis often added.
Soup preparation may use chicken or pork broth, or may use meat-free broth. Common basic ingredients in theAmerican Chineseversion includebamboo shoots,toasted sesame oil,wood ear mushrooms,cloud ear mushrooms,day lilybuds,vinegar,egg,corn starch, andwhite pepper.Other ingredients includebutton mushrooms,shiitake mushrooms,  orstraw mushroomsand small slices oftofu skin.It is thicker than the Chinese cuisine versions due to the addition of cornstarch.
There are myths surrounding the origin of "hot and sour soup," with the most popular one claiming it is from Sichuan. There is a similarly named dish made fromglass noodlescalled "hot and sour noodles" (Chinese:酸辣粉), but it is quite different from "hot and sour soup"(Chinese:酸辣汤). It is vastly different in ingredients, cooking and consuming. For instance, the spiciness in this noodle dish mainly comes from chilli andSichuan pepper, rather than black pepper, which is not very common in Sichuan cuisine.In fact, the form of "hot and sour soup" can barely be found in Sichuan.
"Hot and sour soup" is claimed by the cuisine ofBeijing. The Chinese hot and sour soup is usually meat-based, and often contains ingredients such asday lilybuds,wood earfungus,bamboo shoots, andtofu, in a broth that is sometimes flavored withpork blood.Sometimes, the soup would also have carrots and pieces of pork. It is typically made hot (spicy) bywhite pepper, and sour byZhenjiang vinegar.
Japanese hot and sour soup is made with the traditionaldashibroth flavored with vinegar, soy sauce andsake, and may includeshiitake mushrooms, tofu, bamboo shoots and red chilis. The soup is thickened with eggs and potato starch.
In India, this soup is made with red and green chillies, ginger, carrots, snow peas, tofu, soy sauce,rice vinegarand a pinch of sugar. It is viewed in India as being a Chinese soup.
Hot and sour soup is usually made inPakistanwith chicken, carrots, cabbage, chillies, corn flour, eggs, vinegar, soy sauce and salt.It may also contain bean sprout andcapsicum.
Samlor machu pkongis aCambodiansour soup flavored with lemon, chilis,prawnsand/orshrimp.  One of the most popular sour soups in Cambodia, it is eaten most often on special occasions.
Samlar machu yuon(សម្លរម្ជូរយួន) is another common hot and sour soup that originated in theMekong Delta region. It is made with fish, usuallymudfish,walking catfishortilapia, that has first been fried or broiled then added to the broth. Chicken may also be substituted. The ingredients which give the stew its characteristic flavor may vary depending on what is available locally to the cook. Possible ingredients include various combinations of pineapple, tomato,ngo gai, fried garlic, papaya,lotus root,Asian basil(ជីក្រហម) andBird's eye chili.
Tom yumis aThaisoup flavored withlemon grass,lime,kaffir limeleaves,galangal,fish sauceandchilis.
Sour curry (Thai:แกงส้ม,RTGS:kaeng som) is a soup-like spicy and sourThai curry.
There are numerous sour soup dishes in thePhilippinesusing souring agents that range fromtamarindto unripemangoes,guavas,butterfly treeleaves (alibangbang), citruses (including the nativecalamansiandbiasong),santol,bilimbi(kamiasoriba),gooseberry treefruits (karmay),binukawfruits (alsobatuan), andlibasfruits, among others.Most of these dishes are included in the umbrella termsinigang, but there are other regional dishes likesinampalukan,pinangat na isda,cansi, andlinarangwhich are cooked slightly differently.The dishes are related to thepaksiwclass of dishes which are soured usingvinegar.There is also theChinese Filipino dish, known as'Hot and Sour Soup'inEnglishand inHokkienChinese:酸辣湯／四川酸辣湯;Pe̍h-ōe-jī:Sng-loa̍h-thng / Sì-chhoan Sng-loa̍h-thngorMandarinChinese:酸辣湯／四川酸辣湯;pinyin:Suānlàtāng / Sìchuān suānlàtāngin Chinese menus ofChinese restaurantsacross the Philippines.
Canh chua(literally "sour soup"), a sour soup indigenous to theMekong Riverregion of southernVietnam. It is typically made with fish from the Mekong River or shrimp,pineapple,tomatoes(and sometimes also other vegetables), andbean sprouts, and flavored withtamarindand the lemony-scented herbngò ôm(Limnophila aromatica). When made in style of ahot pot,canh chuais calledlẩu canh chua.