Thai Hot and Sour Soup

Thai Hot and Sour Soup
  • PREP TIME
    10 mins
  • COOK TIME
    15 mins
  • TOTAL TIME
    25 mins
  • SERVING
    6 People
  • VIEWS
    199

Embark on a culinary journey to Thailand with this vibrant and aromatic Hot and Sour Soup. A tantalizing blend of spicy, sour, and savory flavors, this soup awakens the palate and invigorates the senses. Perfect as a light starter or a flavorful side, it's a quick and easy way to experience the exotic taste of Thai cuisine.

Ingridients

Adjust Servings

Nutrition

  • Carbohydrate
    5 g
  • Cholesterol
    21 mg
  • Fiber
    1 g
  • Protein
    9 g
  • Saturated Fat
    0 g
  • Sodium
    639 mg
  • Sugar
    1 g
  • Fat
    2 g
  • Unsaturated Fat
    0 g

DIRECTIONS

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Image Step 01
01 Step

Recipe View In a large saucepan, bring the chicken stock to a rolling boil. (5 minutes)

Image Step 02
02 Step

Recipe View Stir in the tom yum paste and minced garlic. Cook, stirring constantly, until fragrant. (2 minutes)

Image Step 03
03 Step

Recipe View Add the bruised lemon grass and torn makrut lime leaves. Reduce heat to medium and simmer to infuse the broth with their flavors. (5 minutes)

Image Step 04
04 Step

Recipe View Gently stir in the shredded chicken. Cook until the chicken is cooked through. (5 minutes)

Image Step 05
05 Step

Recipe View Add the sliced mushrooms and cook until they are tender. (3 minutes)

Image Step 06
06 Step

Recipe View Stir in the fish sauce, lime juice, and chopped green chile pepper. Simmer for a minute to blend all the flavors. Taste and adjust seasoning as needed. (1 minute)

Image Step 07
07 Step

Recipe View Remove from heat and stir in the fresh coriander and basil. (1 minute)

Image Step 08
08 Step

Recipe View Serve hot, garnished with extra coriander and a wedge of lime, if desired. (1 minute)

For a vegetarian option, substitute vegetable broth for chicken stock and tofu for chicken.
Adjust the amount of tom yum paste and chile pepper to suit your spice preference.
Do not overcook the chicken, as it will become dry.
Fresh ingredients are key to the best flavor. Do not substitute dried herbs.
If you can't find makrut lime leaves, you can use a small amount of lime zest as a substitute.

Lorna Konopelski

Written by

Our recipe authors are passionate food lovers who share thousands of diverse dishes from around the world. They bring daily cooking inspiration with delicious, easy-to-make recipes for every occasion.

RECIPE REVIEWS

Avarage Rating: 4.8/ 5 ( 66 Ratings)
Total Reviews: (5)
  • Dortha Bergstrom

    I added some shrimp to this soup, and it was delicious!

  • Lauren Hagenes

    The fresh herbs really make a difference in this recipe. Don't skip them!

  • Gino Johns

    I loved the balance of spicy and sour in this soup. It's definitely a keeper!

  • Louisa Pouros

    I made this for a dinner party, and everyone raved about it!

  • Leone Koss

    This recipe is fantastic! The soup is so flavorful and easy to make.

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