Hot and Sour Thai Soup

Nicole Bredeweg


I LOVE cooking, and eating, and trying new recipes, and ethnic cuisine, and. . . You get the idea. But I was baffled by Thai cooking. So I took a class from one of our local chef's. This was one of the fabulous dishes that we had. . .


★★★★★ 1 vote

Stove Top


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2 qt
chicken broth
2 stick
fresh lemongrass, sliced on a bias into 2" pieces
kaffir lime leaves or
4 tsp
lime zest
inch piece of galangal or ginger, sliced
red chilies, sliced
1 1/2 tsp
8 oz
can of straw mushrooms, rinsed and halved
1 lb
large shrimp, peeled, tails on
limes, juiced
green onions, sliced
handful fresh cilantro, chopped

How to Make Hot and Sour Thai Soup


  • 1Bring the stock to the boil over medium heat in a saucepan. Add the lemongrass, kaffir lime leaves, galangal, and chilies. Lower the heat to medium-low, cover, and simmer for 15 minutes to let the spices infuse the broth.
  • 2Uncover and add the fish sauce, sugar, and mushrooms. Simmer for 5 minutes. Toss in the shrimp and cook for about 8 minutes until they turn pink. Remove from the heat and add the lime juice, green onions, and cilantro. Taste for salt and spices; you should have an equal balance of spicy, salty, and sour. It's a good idea to tell your guest's that the lemongrass, lime leaves, galangal, and chilies are for flavor only and should be avoided when eating the soup.

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About Hot and Sour Thai Soup

Main Ingredient: Seafood
Regional Style: Thai

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