Sour and Spicy Soup

Here you have a super recipe for a sour-spicy soup that is a big hit at every party. I always make 12 liters of it, otherwise it's not worth it. What you need is a large saucepan, a pressure cooker for the chickens and a meat grinder (sometimes available from Aldi for € 30). The ingredients are best bought in a Thai shop, except for chicken, vinegar, eggs and maggi. First, the 3 chickens or, alternatively, the corresponding amount of chicken thighs are cooked in the pressure cooker (approx. 30 minutes) until the meat falls off the bones. Then pour the valuable chicken broth through a sieve and place in the large saucepan. It is best to let the chickens cool down on three plates. Now fill the pot up to about 2/3 full with water and add the chicken stock cubes accordingly (but no vegetable or meat stock). Boil. The broth must be seasoned so that it tastes strongly like chicken broth. Now soak the mushrooms, drain the bamboo strips from the tin and pass them through the meat grinder (small sieve). When the mushrooms are soaked in lukewarm water, send them through the meat grinder as well. When the chickens have cooled down, loosen the meat including the skin from the bones and also chase it through the meat grinder. Now everything goes into the broth and is cooked for about 15 minutes. Now one after the other vinegar (half a liter, don't worry, it won't be as acidic as you might think, but please only use the cheapest brandy vinegar, usually a green plastic bottle). The broth should now taste slightly sour. Now also add half a bottle of light soy sauce (but be sure to use the light soy sauce, if you use the dark one, you can throw the soup away). Now add half of a small bottle of Maggi and let it simmer. Now the pot should be full soon. Now season to taste. Now add 3 tablespoons of Sambal-Olek paste and try. If you like it spicier, please. But you should keep in mind that everyone should like it and in the event that you freeze parts of the soup, the spiciness of the soup increases considerably when it is reheated. I've always done well with 3 spoons. I prefer to put the glass next to the soup and everyone can add something as needed. So, now soak a small packet of glass noodles (in lukewarm water), take the bunch when they are soft, and cut 1-2 cm pieces into the soup, preferably with scissors. Then stir the soup, the glass noodles thicken the soup. In general, always stir well with a large slotted spoon, as the thick material will settle on the bottom. Finally, whisk 6 eggs and pass them through a sieve and whisk the egg mixture, best with a whisk, on the surface of the soup, so that small strips are formed. That's it, now you have to find someone to clean the kitchen again. Have fun cooking and enjoy your meal