Several years ago, my friend Jess created a great soup at work.  It was a huge hit and one I’ve made at home several times.  Jess is a great cook and is also a personal chef and instructor.  Creativity abounds!

I’ve been thinking about this soup for a couple of weeks, now, and the colder it got outside today, the more I knew I was making it tonight!  While this is a great anytime soup, it is especially good on a cold night.

There’s no question that this is a good Chinese restaurant-quality soup. It is great as a side course or as the main course with spring rolls or pork buns.

I decided to make it our main course tonight, so I added a few more ingredients.  It is perfect as originally written, but I wanted a bit more substance tonight.  I had a few things lying about so into the pot they went.

I made enough for dinner tonight and leftovers for Victor’s lunch…

Sweet and Spicy Soup

  • 1 1/2 qts chicken broth
  • 1 btl Sweet Chili Sauce
  • 1/4 cup black mushroom soy sauce
  • 1/4 cup soy sauce
  • 1/2 cup rice wine
  • 1/2 tsp sambal oelek (chili paste)
  • 1/2 tsp sesame oil
  • 1 small can baby corn
  • 1 small can water chestnuts, sliced
  • 1 small can bamboo shoots, shredded
  • 1 pkg pork shu mai
  • 6 oz uncooked shrimp
  • 4 scallions, shredded (for garnish)

In a medium saucepan, heat together the broth, chili sauce, soy sauces, rice wine, sambal oelek, sesame oil, baby corn, water chestnuts, and bamboo shoots.  When it comes to a boil, add the shu mai and heat through.  When the shu mai are heated, add the shrimp and cook just until done.

Ladle into bowls and garnish with shredded scallions.

I added the sambal oelek because the sweet chili sauce didn’t have the kick I remember and I definitely wanted a bit of a kick tonight.  I heated up some spring rolls to go along with the soup.

It really was the perfect dish for a cold winter night.