One of the Thailand’s most famous soups.
All the soups on this blog are made with vegetable broth, but this hot and sour soup recipe is traditionally made with chicken stock, so feel free to substitute. This recipe is adapted from Tyler Florence’s recipe on the Food Network website.
Hot and Sour Soup: Thai Tom Yum Goong
1 quart homemade vegetable stock
2 stalk fresh lemongrass, sliced on a bias in 2-inch pieces
1 Tbl lime juice
1-inch piece fresh ginger, sliced
2 fresh red chiles, sliced
1 Tbl fish sauce, such as nam pla
3/4 tsp sugar
8oz can straw mushrooms, rinsed and halved
1/2 lb large shrimp, peeled
1 lime, juiced
1 green onion, sliced
fresh cilantro, chopped
- Warm bowls.
- Bring stock to the boil over medium heat.
- Add the lemongrass, lime juice, ginger, and chiles.
- Lower heat, cover, and simmer for 15 minutes.
- Uncover and add the fish sauce, sugar, and mushrooms.
- Simmer for 5 minutes.
- Remove all lemongrass and ginger slices from broth.
- Toss in the shrimp and cook until cooked, it won’t take long.
- Add lime juice, green onions, and cilantro into the bottom of two warmed soup bowls.
- Top with soup. Stir from the bottom and serve.
Approximately 269 calories per serving of Hot and Sour Soup.