A classic Thai hot and sour soup full of bold flavors
General Information
- Servings: 4
- Preparation time: 15 minutes
- Cooking time: 15 minutes
- Total time: 30 minutes
Ingredients
- 4 cups chicken or vegetable broth
- 1 stalk lemongrass, cut into 3-inch pieces and smashed
- 3–4 kaffir lime leaves, torn
- 1-inch piece galangal (or ginger if unavailable), sliced
- 3–4 Thai bird’s eye chilies, smashed (adjust to taste)
- 200 g (7 oz) shrimp, peeled and deveined (or chicken/tofu)
- 1 cup mushrooms, sliced (shiitake, oyster, or button)
- 2 medium tomatoes, quartered
- 3 tablespoons fish sauce (or soy sauce for vegetarian option)
- 1 tablespoon sugar
- 3–4 tablespoons fresh lime juice
- 1–2 tablespoons chili paste (optional)
- Fresh cilantro, for garnish
- Optional: Thai chili oil, for serving
Instructions
Prepare the Broth
In a large pot, bring the chicken or vegetable broth to a boil over medium-high heat.
Infuse the Flavors
Add the lemongrass, kaffir lime leaves, galangal, and smashed chilies.
Let it boil for 5 to 7 minutes to release their aromatic flavors.
Add the Vegetables
Stir in the mushrooms and tomatoes.
Cook for 2 to 3 minutes until slightly softened.
Cook the Protein
Add the shrimp (or chicken/tofu) to the pot.
Cook for 2 to 3 minutes, until the shrimp turns pink and opaque or the protein is fully cooked.
Season the Soup
Stir in the fish sauce, sugar, and chili paste (if using).
Adjust seasoning to taste by adding more fish sauce or sugar if needed.
Add Lime Juice
Remove the soup from heat and stir in the fresh lime juice to bring a bright, tangy finish.
Serving
Ladle the soup into bowls and garnish with fresh cilantro.
Optionally, drizzle with Thai chili oil for extra heat and flavor.
