Thai Hot and Sour Soup
By Nadia Kovalenko
Posted September 26, 2026Share
Time
Calories
Servings
Difficulty
Description
Quick Tip Read the recipe in its entirety before you start cooking. This will help you understand the ingredients, steps, and timing involved, and allow you to prepare any necessary equipment or ingredients beforehand.
12
3 cups chicken stock
1 tablespoon tom yum paste
0.5 clove garlic, finely chopped
3 stalks lemon grass, chopped
2 makrut lime leaves
2 skinless, boneless chicken breast halves - shredded
4 ounces fresh mushrooms, thinly sliced
1 tablespoon fish sauce
1 tablespoon lime juice
1 teaspoon chopped green chile pepper
1 bunch fresh coriander, chopped
1 sprig fresh basil, chopped
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1
Step 1 (Bring 3 cups of chicken stock to a boil in a large saucepan. Stir in 1 tablespoon of tom yum paste and 0.5 clove of finely chopped garlic. Cook for 2 minutes. Then add 3 stalks of chopped lemon grass and 2 makrut lime leaves. Put 2 shredded skinless, boneless chicken breast halves in the saucepan and cook for 5 minutes, or until they are not pink and the juices run clear.)
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2
Step 2 (Add 4 ounces of thinly sliced fresh mushrooms to the saucepan. Stir in 1 tablespoon of fish sauce, 1 tablespoon of lime juice, and 1 teaspoon of chopped green chile pepper. Keep cooking until everything is well mixed. Remove from heat and serve warm with chopped coriander and basil.)
Nutrition Facts
Servings 6
Amount Per Serving
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Calories 71 kcal
% Daily Value *
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Total Fat 2g
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Cholesterol 21mg
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Sodium 639mg
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Total Carbohydrate 5g
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Dietary Fiber 1g
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Protein 9g
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
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