Thai Hot and Sour Soup

Thai Hot and Sour Soup

36
STEVE ALDER 0

"Fantastic authentic Thai hot and sour soup. Ideal as a starter in a Thai meal. Not very filling, but a great appetizer. Very quick and easy to prepare. The tom yum paste is hot, so try the soup before adding the chile and decide if any extra heat is required. Do not attempt if you do not have fresh coriander, as this is vital!"

Ingredients

25 m {{adjustedServings}} servings 71 cals
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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 71 kcal
  • 4%
  • Fat:
  • 1.8 g
  • 3%
  • Carbs:
  • 4.9g
  • 2%
  • Protein:
  • 9.1 g
  • 18%
  • Cholesterol:
  • 21 mg
  • 7%
  • Sodium:
  • 639 mg
  • 26%

Based on a 2,000 calorie diet

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Directions

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  1. In a large saucepan, bring the chicken stock to a boil. Stir in the tom yum paste and garlic, and cook for about 2 minutes. Stir in the lemon grass and kaffir lime leaves. Place the chicken in the saucepan, and cook 5 minutes, or until no longer pink and juices run clear.
  2. Mix in the mushrooms. Add the fish sauce, lime juice, and green chile pepper. Continue cooking until well blended. Remove from heat, and serve warm with the coriander and basil.

Footnotes

  • Note
  • Prawns (approximately 1/2 pound) may be substituted for chicken in this recipe. Cook them only until opaque. If kaffir lime leaves are not available, substitute 1 tablespoon lime zest.
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Reviews

36
  1. 51 Ratings

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I have used this same recipe for two years now and it is the best. I have not used basil or coriander with it though but I will try it next time. Refreshing with the lemongrass and sinfully s...

mmmmm...YUMMY! Tastes like the Tom Yum at the Thai Restaurant that will charge you 4 bucks for a small bowl full. I was impressed, not that difficult either. I used low sodium canned chicken ...

Excellent and authentic.