Recipe by STEVE ALDER
"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!"
Hmm. None of these ingredients are on sale today.
Show ingredients on sale
Sort stores by
Save money at local stores when ingredients are on sale!
Watch video tips and tricks
tom yum paste
garlic, finely chopped
lemon grass, chopped
kaffir lime leaves
skinless, boneless chicken breast halves - shredded
fresh mushrooms, thinly sliced
chopped green chile pepper
fresh coriander, chopped
fresh basil, chopped
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!
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!
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 containers. I just pop it in the microwave every time I crave for it.
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. Probably would serve 4 as a first course easily, but 6 is a stretch. All in all, a keeper that we will make again.
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.
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
* Percent Daily Values are based on a 2,000 calorie diet.
Thai Hot and Sour Soup
Serving Size: 1/6 of a recipe
Servings Per Recipe: 6
Amount Per Serving
Calories from Fat: 16
We have over 150 different ways to take chicken from everyday to gourmet.
All the tenderest leaves, baby vegetables, and early fruits are ready for the picking.
Great recipes and cooking tips! For a limited time, get a year of Allrecipes Magazine for $5.99.
See Chef John’s tasty version of spicy Thai chicken soup.
A delicious, must-have soup recipe.
This elegant sweet and sour chicken has just the right amount of tang.