thai hot and sour soup recipe
The Best thai hot and sour soup recipe
I have been making this Thai hot and sour soup for years and it is a staple in our home. My family absolutely loves the bright and bold flavors from the lemongrass and lime juice. It is the perfect meal for a cold day or when you need something comforting that also feels light and healthy. The broth is so warming and the shrimp and mushrooms make it filling without being heavy. I love that I can get a bowl of this on the table in under an hour and it always gets rave reviews from my kids and husband. It is packed with fresh ingredients like ginger and chili which are great for your immune system so I feel good serving it to my family any night of the week.
Thai Hot and Sour Soup (Tom Yum)
This authentic Thai hot and sour soup is a fragrant and spicy broth made with lemongrass, galangal, and kaffir lime leaves. It is loaded with shrimp and mushrooms for a satisfying and healthy meal that comes together quickly.
🥘Ingredients
For the Broth
For the Soup
👨🍳Directions
🔧Equipment
📊Nutrition Facts (per serving)
📝Notes
Watch Video Of How Thai Hot and Sour Soup (Tom Yum) Works
This Thai hot and sour soup is one of my go to recipes when I want something that feels special but is easy to make. It works perfectly for a weeknight dinner or when we have guests over because the flavors are so impressive. I hope you give it a try and enjoy it as much as my family does.
❓ Frequently Asked Questions About Thai Hot and Sour Soup (Tom Yum)
1. Can I make this soup ahead of time?
It is best served fresh because the flavors are brightest right after cooking. However, you can make the broth base a day ahead and store it in the fridge. Reheat it and add the shrimp and mushrooms just before serving to keep them from getting overcooked.
2. What can I use instead of galangal?
Galangal has a unique citrusy and piney flavor, but ginger is a good substitute. Use fresh ginger and slice it thinly. The taste will be slightly different but still delicious.
3. Is this soup very spicy?
The spiciness comes from the Thai chilies. You can control the heat by using fewer chilies or removing the seeds. For a milder soup, use just one chili or omit them entirely and add a pinch of chili flakes at the end if you want a little warmth.
4. Can I use frozen shrimp?
Yes, frozen shrimp work well. Thaw them completely under cold running water and pat them dry before adding to the soup. They will cook quickly, so be careful not to overcook them.
5. What other proteins can I use?
This soup is great with chicken, tofu, or even just extra vegetables. Thinly sliced chicken breast can be added with the mushrooms and cooked until no longer pink. Firm tofu can be added at the same time as the shrimp.
