Thai Hot and Sour Soup

Thai Hot and Sour Soup

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"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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25 m servings 71 cals
Serving size has been adjusted!

Original recipe yields 6 servings



  • 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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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.


  • Prep

  • Cook

  • Ready In

  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.


  • 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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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.

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 containe...

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!

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. Probabl...

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 als...

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 s...

The recipe was pretty good and authentic. I added some scallops when I made it. I always prefer seafood flovor for this Thai soup.

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