To make Sweet and Sour Spicy Soup, start by preparing all your ingredients by washing, peeling, and chopping them. Soak the vermicelli in water until softened. In a pot, heat some oil and sauté ginger, pickled garlic, lemongrass, galangal, kaffir lime leaves, shallots, and spicy red chili until fragrant. Add minced pork and cook until browned, then pour in chicken stock and bring to a boil. Add scallops, cabbage, and salty plums, simmer until the scallops are cooked. Finally, season with white sugar, fish sauce, chicken powder, lime juice, and rock sugar, adjusting to taste before serving hot with coriander and chili slices.

Yes, Sweet and Sour Spicy Soup can be made gluten-free by ensuring that the fish sauce used is gluten-free. Additionally, check that the chicken stock does not contain any gluten-based ingredients. The rest of the ingredients, including scallops, vegetables, and spices, are naturally gluten-free.

If you need a substitute for scallops in Sweet and Sour Spicy Soup, you can use shrimp or fish fillets, such as tilapia or cod, which will also complement the sweet and sour flavors. Alternatively, for a vegetarian option, consider using tofu or additional vegetables like mushrooms.

To store leftover Sweet and Sour Spicy Soup, let it cool to room temperature, then transfer it to an airtight container. It can be refrigerated for up to 3 days. For longer storage, you can freeze the soup for up to 2 months. When reheating, ensure it is heated thoroughly before serving.

Sweet and Sour Spicy Soup pairs well with a variety of side dishes. Consider serving it with steamed jasmine rice or a light salad to balance the flavors. You can also serve it alongside spring rolls or dumplings for a complete meal experience.