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Hot and Sour Soup

  • 2servings
  • 16minutes

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Source: thaifood.about.comReport recipe

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Nutrition Info . . .

NutrientsProteins, Carbohydrates, Cellulose
VitaminsA, B1, B2, B3, B6, B9, H, C, E, P
MineralsSelenium, Zinc, Copper, Iodine, Fluorine, Manganese, Silicon, Calcium, Potassium, Iron, Magnesium, Sulfur, Chlorine, Phosphorus, Molybdenum

Ingredients Jump to Instructions ↓

  1. 6 cups chicken stock

  2. 4 cloves garlic, minced

  3. 1 thumb-size piece galangal or ginger, grated or finely sliced into matchstick-like pieces

  4. 1 Tbsp. soy sauce

  5. 2 Tbsp. fish sauce

  6. 1 fresh red or green chili, minced, OR 1/2 to 1 tsp. dried chili flakes

  7. 1 Tbsp. rice vinegar (or substitute apple cider vinegar OR regular white vinegar)

  8. 1 Tbsp. brown sugar

  9. 2 kaffir lime leaves, OR 1 Tbsp. lime juice

  10. 2-3 eggs

  11. 1-2 cups raw shrimp, shells removed, OR mixed shellfish (shrimp, squid, scallops)

  12. VEGETABLES (choose from the following, or add your own selection):

  13. handful fresh shiitake mushrooms

  14. 1-2 cups Chinese cabbage such as bok choy or baby bok choy, roughly chopped

  15. handful fresh or frozen spinach

  16. bamboo shoot strips

  17. GARNISH:

  18. handful of fresh coriander and lime wedges

  19. optional: Thai chili sauce to serve on the side

Instructions Jump to Ingredients ↑

  1. Heat broth in a large soup pot over medium-high heat. Add the garlic, galangal or ginger, soy sauce, fish sauce, chili, vinegar, brown sugar and lime leaves/lime juice. Bring to a boil, then reduce to medium heat and allow to simmer while you add next ingredients.

  2. Add shrimp/shellfish plus the vegetables. Simmer 3-5 minutes, or until shellfish is cooked and/or vegetables are lightly cooked (still colorful).

  3. Crack eggs into a cup and lightly beat with a fork. Slide eggs into the soup and stir immediately several times (the eggs cook fast). Tip: If you want the egg to be finely shredded, stir rapidly. If you prefer larger "clouds" of floating egg whites, only stir once or twice clockwise.

  4. Do a taste test, adding more fish sauce if not salty enough. If too sour, add a little more sugar. For an extra kick of flavor and spice, add a tsp. or two of Thai chili sauce (such as my own homemade Nam Prik Pao Chili Sauce recipe ). Ladle the hot soup into bowls and garnish with fresh coriander and lime wedges. This soup is also delicious with Asian rice or wheat noodles (just boil according to directions and place in bowls, then pour soup over). Enjoy!

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