This soup is very common among Chinese, regardless whether you are an American Born Chinese or a Chinese from Hong Kong, Taiwan, China, Singapore, Malaysia, Australia or Canada. In Hong Kong, this soup also known as Lo Sung Tang (罗宋汤).
Don’t know why this soup is known as ABC Soup, I asked among my friends and researched online, but seems like no one aware of the history. There are many answers and some are rather weird but I identify a few most common answers as follows;
- The soup contains vitamin A, B & C.
- The soup have common ingredients Carrot, Potatoes and Onion.
- The soup is as easy as ABC to prepare
During my first year posting in France, I have this soup on my menu every week and sometime even twice in a week. It is easy to prepare and I can cook a pot which I can have it for 2 days, reheat on second day, for 2 persons. My house mate quite like this soup and he don’t mind having it even everyday. I love this soup also because it is very healthy soup, there is no need of any seasoning, the taste is naturally from the ingredients. The ingredients also easy available everywhere. This soup also very easily to configure thus producing different results. This soup normally serve as main course soup together with steam rice. You can have more potatoes to replace steam rice. During winter, I will add more pepper corn to increase the spicy and you can feel the soup heat your body up. If you decide not to use pork rib, but using pork or chicken breast, then you need to have some chicken bones or pork bones to simmer in the soup, I realise this is an important ingredient that contribute to the taste of the soup. I also come across friends making this soup vegetarian way, no pork rib or chicken bone. It has a different taste but still quite nice to me.
Ingredient (Serves 6)
- 3 litres water
- 1/2 kg pork rib, or chicken breast, cut into chunk together with chicken bone
- 2 carrots, peeled and cut into rough chunks
- 2 potato, peeled and cut to chunks
- 2 tomatoes, quartered
- 1 large onion, quartered
- 1 sweet corn, cut to chunks
- 1/2 of a whole garlic bulb
- some whole white peppercorn (depending the level of spicy you wanted the soup to be)
- Cut the spare ribs with bite size pieces. Boil to remove the blood & then drain.
- Lightly slice an ‘X’ on the skin of the non-stem end of the tomatoes. Blanch the tomatoes in boiling water, remove then peel. Quartered tomatoes.
- Boil the water, add all the ingredients and simmer for 90 – 120 minutes.
Cooking Time: 2 hours