Thai Hot Sour Soup
Experience the vibrant and authentic flavors of Thailand with this Thai Hot Sour Soup recipe, a tantalizing blend of bold spices and zesty ingredients. This aromatic soup combines tender shrimp, earthy mushrooms, and juicy tomatoes with the unmistakable fragrance of lemongrass, galangal, and kaffir lime leaves. Infused with Thai bird’s eye chilies, fish sauce, and freshly squeezed lime juice, it delivers the perfect harmony of spicy, sour, and savory notes. Ready in just 30 minutes, this recipe is a quick and nourishing meal that’s as satisfying as it is flavorful. Garnished with fresh cilantro and optionally enhanced with Thai chili paste, this soup makes an impressive starter or main course for any occasion. Perfect for those craving authentic Thai cuisine at home!
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Recipe Information
Ingredients
- 250 grams Shrimp (peeled and deveined)
- 4 cups Chicken stock or water
- 2 stalks Lemongrass stalks (trimmed and smashed)
- 5 slices Galangal (sliced)
- 3 leaves Kaffir lime leaves (torn into pieces)
- 4 chilies Thai bird's eye chilies (smashed)
- 2 tablespoons Fish sauce
- 3 tablespoons Lime juice (freshly squeezed)
- 150 grams Button mushrooms (sliced)
- 2 medium Tomatoes (cut into wedges)
- 2 tablespoons Cilantro leaves (for garnish)
- 1 teaspoon Sugar
- 1 tablespoon Thai chili paste (optional)
Instructions
Prepare the ingredients by peeling and deveining the shrimp, slicing the galangal, smashing the lemongrass, and tearing the kaffir lime leaves into pieces.
In a large pot, bring the chicken stock or water to a boil over medium heat.
Add the lemongrass, galangal, kaffir lime leaves, and Thai bird's eye chilies to the pot. Let it simmer for 5 minutes to infuse the flavors.
Add the sliced mushrooms and tomato wedges to the broth. Simmer for another 5 minutes until the mushrooms are tender.
Stir in the fish sauce, lime juice, and sugar. Adjust the seasoning according to your taste by adding more fish sauce or lime juice if needed.
Add the shrimp to the pot and cook for 2-3 minutes, or until they turn pink and are cooked through.
Optionally, stir in Thai chili paste for an extra layer of flavor and color.
Remove the soup from heat and garnish with cilantro leaves before serving.
Serve hot and enjoy the perfect balance of spicy, sour, and zesty Thai flavors!
Nutrition Facts
Calories |
624 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 7.5 g | 10% | |
| Saturated Fat | 1.4 g | 7% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 488 mg | 163% | |
| Sodium | 6964 mg | 303% | |
| Total Carbohydrate | 77.0 g | 28% | |
| Dietary Fiber | 7.2 g | 26% | |
| Total Sugars | 21.1 g | ||
| Protein | 79.0 g | 158% | |
| Vitamin D | 11.6 mcg | 58% | |
| Calcium | 359 mg | 28% | |
| Iron | 16.0 mg | 89% | |
| Potassium | 2295 mg | 49% | |
*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.
