Thai Hot and Sour Soup
Experience an incredible, genuine Thai hot and sour soup—perfect as a starter in a Thai meal. While not overly filling, it makes for an excellent appetizer. The preparation is both quick and easy. Given the spiciness of the tom yum paste, taste the soup before adding the chili to determine if any additional heat is needed. Ensure you have fresh coriander on hand, as it is an essential ingredient for this recipe!
Ingredients
- 3 cups chicken stock
- 1 tablespoon tom yum paste
- ½ clove garlic, finely chopped
- 3 stalks lemon grass, chopped
- 2 makrut lime leaves
- 2 skinless, boneless chicken breast halves – shredded
- 4 ounces fresh mushrooms, thinly sliced
- 1 tablespoon fish sauce
- 1 tablespoon lime juice
- 1 teaspoon chopped green chile pepper
- 1 bunch fresh coriander, chopped
- 1 sprig fresh basil, chopped
Instructions
- Bring the chicken stock to a boil in a large saucepan. Stir in the tom yum paste and garlic and cook for about 2 minutes. Stir in the lemon grass and lime leaves. Place the chicken in the saucepan, and cook 5 minutes, or until no longer pink and juices run clear.
- 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.
Notes
- Prawns (approximately 1/2 pound) may be substituted for chicken in this recipe. Cook them only until opaque. If lime leaves are not available, substitute 1 tablespoon lime zest.
Nutrition
Calories: 71kcalCarbohydrates: 5gProtein: 9gFat: 2gCholesterol: 21mgSodium: 639mgPotassium: 251mgFiber: 1gSugar: 1gVitamin C: 4mgCalcium: 26mgIron: 1mg
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