Sour Soup

(Photo by Sifu Renka/Flickr)
(Photo by Sifu Renka/Flickr)

Serves 4.


1 chicken thigh and drumstick
1 lean pork chop
2 tablespoons dried shrimp
1 onion, sliced
1 cup roselle leaves
fish sauce and pepper to taste


Cook chicken and pork in 1 litre (2 pints) water with salt to taste. Cool and shred into small pieces. In the same liquid simmer the shrimp, onion and roselle leaves for 10 minutes. Add fish sauce and pepper to taste, return chicken and pork and serve hot.

Recipe excerpted from Encyclopedia of Asian Food by Charmaine Solomon (Periplus Editions, 1998)