hot and sour thai soup recipe

Written BySheba G Updated On
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The Best hot and sour thai soup recipe

I have been making this hot and sour Thai soup recipe for years and it never fails to impress. My family loves the bold flavors and the warmth it brings on a cold day. This soup is perfect for a quick weeknight dinner or a weekend gathering with friends. It is packed with healthy ingredients like mushrooms, tofu, and fresh herbs, making it a nourishing choice for any meal.

What I love most about this recipe is how easy it is to customize. You can adjust the spice level to suit your family’s taste or add extra vegetables for more nutrition. The broth is light yet satisfying, and the combination of hot and sour flavors is just right. My kids enjoy it because it feels like a treat, and I feel good knowing they are eating something wholesome.

This soup is also great for meal prep. You can make a big batch and enjoy it throughout the week. It reheats well and the flavors only get better with time. Whether you are looking for a comforting meal or something to share with loved ones, this hot and sour Thai soup is always a winner.

Hot and Sour Thai Soup

4.7 from 1618 votes

A flavorful and comforting Thai soup with a perfect balance of spicy and sour notes. Made with mushrooms, tofu, and aromatic herbs, this soup is both healthy and delicious.

Prep Time15 mins
Cook Time20 mins
Resting Time0 mins
Total Time35 mins
Servings: 4Cuisine: InternationalCalories: 250 kcal

🥘Ingredients

For the Broth

4 cups vegetable broth
2 stalks lemongrass, bruised and chopped
3 slices galangal or ginger
3 kaffir lime leaves, torn
2 tablespoons fish sauce (or soy sauce for vegetarian)
1 tablespoon soy sauce
1 tablespoon lime juice
1-2 teaspoons chili paste (adjust to taste)
1 teaspoon sugar

For the Soup

1 cup sliced mushrooms (shiitake or button)
1/2 cup firm tofu, cubed
1/2 cup cherry tomatoes, halved
1/4 cup chopped cilantro
2 green onions, sliced
1 red chili, sliced (optional)

👨‍🍳Directions

1In a large pot, bring the vegetable broth to a boil over medium heat.
2Add the lemongrass, galangal, and kaffir lime leaves. Simmer for 5 minutes to infuse the flavors.
3Stir in the fish sauce, soy sauce, lime juice, chili paste, and sugar. Adjust the seasoning to your taste.
4Add the mushrooms and tofu. Cook for 5 minutes until the mushrooms are tender.
5Add the cherry tomatoes and cook for another 2 minutes.
6Remove from heat and discard the lemongrass, galangal, and lime leaves.
7Ladle the soup into bowls and garnish with cilantro, green onions, and sliced red chili if desired.

🔧Equipment

Large pot
Knife
Cutting board
Measuring spoons
Ladle

📊Nutrition Facts (per serving)

🔥Calories: 250 kcal🧈Total Fat: 8g💛Saturated Fat: 1g❤️Cholesterol: 0mg🧂Sodium: 800mg🌾Total Carbs: 20g🥦Dietary Fiber: 3g🍬Sugars: 6g🥩Protein: 12g

📝Notes

For a vegetarian version, use soy sauce instead of fish sauce. You can also add other vegetables like bell peppers or bok choy.

Watch Video Of How Hot and Sour Thai Soup Works

This hot and sour Thai soup is a staple in my kitchen because it is quick, healthy, and always satisfying. It works beautifully for family dinners or when you need a comforting meal that feels special. I hope you enjoy it as much as we do.

❓ Frequently Asked Questions About Hot and Sour Thai Soup

1. Can I make this soup vegetarian or vegan?

Yes, simply replace the fish sauce with soy sauce or tamari. Use vegetable broth instead of chicken broth. The rest of the ingredients are already plant-based.

2. How spicy is this soup?

The spice level is adjustable. Start with 1 teaspoon of chili paste and add more to taste. You can also serve it with extra chili flakes on the side.

3. Can I add chicken or shrimp to this soup?

Absolutely. Add cooked chicken or shrimp when you add the mushrooms. Adjust the cooking time accordingly to ensure the protein is heated through.

4. What can I use instead of galangal?

If you cannot find galangal, use fresh ginger as a substitute. It will change the flavor slightly but still taste great.

5. How do I store leftovers?

Store the soup in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove or in the microwave.

Hi, I’m Sheba G, the creator behind **Sheba’s Recipe**, where I share my favorite homemade dishes and easy recipes anyone can try. I love experimenting in the kitchen and helping others enjoy simple, flavorful meals with confidence.

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