Thai Clear Soup with Sweet and Sour Chile
Delight your taste buds with the vibrant flavors of Thai Clear Soup with Sweet and Sour Chile—a light yet bold recipe brimming with aromatic herbs and perfectly balanced sweet, sour, salty, and spicy notes. Infused with lemongrass, galangal, and kaffir lime leaves, this broth is a fragrant base for tender oyster mushrooms, juicy cherry tomatoes, and just the right amount of heat from Thai bird's eye chiles. A splash of tamarind paste, fish sauce (or soy sauce for a vegan twist), and a hint of palm sugar bring irresistible depth to this comforting dish. Ready in just 30 minutes, this gluten-free soup is perfect as a starter or paired with steamed jasmine rice for a satisfying meal. Fresh cilantro and green onion as a garnish elevate this traditional Thai recipe, making it a must-try for any lover of Southeast Asian cuisine.
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Recipe Information
Ingredients
- 6 cups Chicken stock or vegetable stock
- 2 Lemongrass stalk
- 1 inch piece Galangal (thinly sliced)
- 4 Kaffir lime leaves
- 3 Thai bird's eye chiles (adjust to taste)
- 2 Shallot (thinly sliced)
- 1 cup Cherry tomatoes (halved)
- 1.5 cups Oyster mushrooms (sliced)
- 3 tablespoons Fish sauce (or soy sauce for vegetarian/vegan)
- 2 teaspoons Tamarind paste
- 1.5 teaspoons Palm sugar (or brown sugar as a substitute)
- 2 tablespoons Lime juice
- 2 Green onion (chopped)
- 2 tablespoons Fresh cilantro (roughly chopped)
- 0.5 teaspoons Salt
Instructions
Begin by preparing the aromatics. Trim the lemongrass stalks, remove the outer layer, and bruise them by smashing gently with the back of a knife to release their oils.
In a large pot, bring the chicken or vegetable stock to a gentle simmer over medium heat.
Add the bruised lemongrass, sliced galangal, and kaffir lime leaves to the stock. Allow the aromatics to infuse the broth for 5-7 minutes.
While the broth simmers, thinly slice the Thai bird's eye chiles and shallots. Add them to the pot for a sweet and spicy kick.
Stir in the cherry tomatoes and sliced oyster mushrooms. Simmer for another 5 minutes until the vegetables are tender.
Add the fish sauce (or soy sauce), tamarind paste, palm sugar, and lime juice to the soup. Taste and adjust seasoning as needed, balancing the sweet, sour, salty, and spicy flavors.
Simmer for an additional 3-4 minutes, ensuring the flavors are well combined.
Remove the lemongrass, galangal, and kaffir lime leaves from the soup using a slotted spoon.
Ladle the soup into individual bowls and garnish with chopped green onion and fresh cilantro.
Serve hot with steamed jasmine rice or enjoy it as a standalone dish.
Nutrition Facts
Calories |
464 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 5.6 g | 7% | |
| Saturated Fat | 1.1 g | 6% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 10616 mg | 462% | |
| Total Carbohydrate | 88.9 g | 32% | |
| Dietary Fiber | 10.2 g | 36% | |
| Total Sugars | 24.8 g | ||
| Protein | 27.9 g | 56% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 214 mg | 16% | |
| Iron | 17.3 mg | 96% | |
| Potassium | 2204 mg | 47% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
