Thai Hot and Sour Soup Recipe - Allrecipes.com
Thai Hot and Sour Soup Recipe
  • READY IN 25 mins

Thai Hot and Sour Soup

Recipe by  

"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!"

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Ingredients Edit and Save

Original recipe makes 6 servings Change Servings
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  • PREP

    10 mins
  • COOK

    15 mins
  • READY IN

    25 mins

Directions

  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.
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Footnotes

  • 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 More Reviews

Sep 15, 2005

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 spicy. Great recipe!

 
Jul 29, 2006

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 broth and substitued tofu instead of chicken and it was fantastic!

 
Dec 17, 2003

Excellent and authentic.

 
Oct 26, 2010

This is a yummy soup! I found a fresh frozen finely chopped lemon grass in the oriental store that I keep handy all the time. I make a big batch of this soup and freeze it in individual containers. I just pop it in the microwave every time I crave for it.

 
Jan 22, 2007

Very good, tasted very much like the Tom Yum soup from our fave Thai restaurant. To make it a little more authentic, I used straw mushrooms instead of regular. Good stuff. Thanks!

 
Jan 16, 2007

Delicious! What a great flavor. We used lime zest insetad of kaffir lime leaves (couldn't find them), and it was easy and awesome. Next time, we will cut chicken in half and add shrimp. Probably would serve 4 as a first course easily, but 6 is a stretch. All in all, a keeper that we will make again.

 
Feb 07, 2011

I only made a couple minor changes. I thought there needed to be more "broth to chicken" ratio..I added an extra cup of water and one chicken breast instead of two.Lacking the limes leaves I also used lime zest. The poster that put it in a tea ball...that was a great idea! The one hing Ifound though is not to leave the lime zest in very long. Short time = flavor. Too long = bitter.

 
Aug 19, 2007

YUM! I used canned straw mushrooms and had to leave out the green chile (had none). I also left out the chicken because i was making this a starter. Had I followed this exactly it would be 6 stars. Thanks

 

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Nutrition

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

* Percent Daily Values are based on a 2,000 calorie diet.

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