Thai Hot and Sour Soup Recipe

I have used this same recipe for two years now and it is the best. I have not used basil or coriander with it though but I will try it next time. Refreshing with the lemongrass and sinfully spicy. Great recipe!

This tastes just like the one I get in Thai restaurants. I made a vegetarian batch for my mom using vegetable broth and vegetarian fish sauce (in your asian market) and it turned out great if not better than the meat version. I didn't have to use the chiles since the tom yum paste is plenty spicy for me. I cut my lemon grass into thirds and used the back of a knife to break it and release the flavors in the soup. Next time I will try using the actual kaffir lime juice and add more things like canned baby corn, bamboo shoots, and tofu.

Very very good base, perhaps not as hot as the Thai restaurant versions I am used to. For more heat, I add one more teaspoon of tom yum, an extra cup of stock, and two ginger slices. And put sliced chicken in stock to cook. (I also omit the greenery.) Great soup for snoy weather.

Ok,to clear up some confusion I had I about fresh coriander, and I figured others might to. The recipe call for fresh coriander which is really fresh cilantro. In many parts of the world cilantro is called coriander, here in the US coriander is the dried seed of the cilantro plant after it flowers. Since the recipe calls for a bunch of fresh coriander it means cilantro, not the dried round coriander seeds. They have TWO different and DISTINCT flavors. So if you use dried coriander seed instead of fresh cilantro your soup will have a different flavor. I haven't made this soup yet but I will. Hope this helps clear up some confusion. UPDATE: Made this soup increased the broth to 8 cups and doubled the rest of the ingredients, used 1 1/2 lbs. shrimp in place of the chicken. It is delicious! I will be making this again and again.

This was such an amazing soup rich in unique flavors that blended harmoniously. We just couldn’t get enough! Unfortunately, I couldn’t locate some of these ingredients so I had to make some substitutions. I used equal parts lemon grass paste and omitted the kaffir leaves because I could not find these. Had issues getting my hands on some fresh coriander so I substituted 2 tsp ground coriander at the beginning of the recipe. I pulsed my chicken into small pieces using a food processor and doubled the mushrooms for more fullness. I’m going to find all the missing ingredients next time and make this again! We are sure it’s going to be even more amazing. This is the best hot and sour recipe I’ve had yet… Thank you so much for sharing, 5 stars!

Soooooo good! And I can't believe how fast and easy it was. This is a definite keeper for me. My changes: used zest of 1 lime (in a tea ball so I could remove) instead of kaffir lime leaves, used half the chicken per another review, and added 4 slices ginger and canned straw mushrooms to make it like my local Thair restaurant. I love the broth so next time I will keep the chicken and mushroom amounts the same but make 1 1/2 times the amount of broth. Also, I'm storing the leftovers with the cilantro (coriander) and basil kept separately so I can add it fresh with every bowl.

I love this because it’s so quick and easy and has the authentic taste of hot and sour Thai soup. I used shrimp and red curry paste instead of Tom Yum paste (didn’t have any). I threw in a 1/2 tablespoon of Splenda brown sugar and Serrano chiles- awesome if you like it spicy! I accidentally posted triplicate pics- sorry about that!

This was the first hot and sour soup I've ever made, and it was absolutely delicious! For a total beginner the instructions could have been more clear. According to a bit of research you should cut the lemon grass into long, large pieces, but crush them a bit to release the flavour while cooking. Remove them and the lime leaf before serving! (I chopped them and left them in, and they were very tough and inedible) My roommate and I prefer a brothier less hearty soup, so next time I make it I will double the recipe but use the same amount of chicken and mushrooms. I highly recommend trying this one out! It was really good.

I only made a couple minor changes. I thought there needed to be more "broth to chicken" ratio..I added an extra cup of water and one chicken breast instead of two.Lacking the limes leaves I also used lime zest. The poster that put it in a tea ball...that was a great idea! The one hing Ifound though is not to leave the lime zest in very long. Short time = flavor. Too long = bitter.

This "Thai Hot and Sour Soup" turned out excellent. I made my own tom yum paste from a recipe I found online since I could not find any tom yum paste without MSG (which I refuse to eat) at the Asian grocery store closest to my home. I also could not find any tom yum paste at all at the large urban supermarket near my home, which quite surprised me. Tom yum paste is easy enough to make. This soup was a real treat. I liked it even better when I stirred in some coconut milk (my own addition: not the recipe) - as good as any soup I have had in a Thai restaurant. Thank you STEVE ALDER for sharing your recipe.

Amazing. I made it with shrimp and bunapi mushrooms and it is fast, healthy, and delicious. I double the recipe and serve it with rice as a main course for two of us. Absolutely delicious.

On my second attempt I replaced the lime leaves with 3 tablespoons of rice vinegar. I used 2 tablespoons of lemongrass paste. I used shiitake mushrooms. Next time I will add some bok Choi and or broccoli.

I’d like to make this but I’m allergic to shellfish. Is there a substitute for the fish sauce I can use?

Works with the following substitutions: 1 tsp lime zest = 2 kaffir lime leaves 1 tsp lemongrass paste = 2 lemongrass stalks shrimp instead of chicken

Made the soup, it was very tasty however quite salty so I will use low sodium broth next time. I also used shrimp instead of chicken which was great!

This "Thai Hot and Sour Soup" is really good! Thank you for sharing your recipe!

Made it for a party — everyone raved.

Homerun with fish stock and assorted seafoods

I really liked this soup. I made this to the letter, except I did not add a bunch of cilantro when I saw that this had only 3 cups of stock in it. I sprinkled a little on top and used the rest for another recipe.

It tastes pretty close to authentic Thai soup. It looks like not enough liquid at the beginning, but it is. Don't add more liquid or it will be disproportionate. One thing I would change is using a different mushroom. Some Asian mushrooms probably will taste better.