Real Recipes From Real Home Cooks ®

hot and sour thai soup

(1 rating)
Recipe by
Nicole Bredeweg
West Olive, MI

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 rating)
yield 4 serving(s)
method Stove Top

Ingredients For hot and sour thai soup

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

How To Make hot and sour thai soup

  • 1
    Bring 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.
  • 2
    Uncover 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.