This is the clear version of the traditional hot and sour Thai soup. You can sub in any protein you wish to fit your tastes. Serve with white rice to soak up extra broth.

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Recipe Summary

prep:
25 mins
cook:
20 mins
total:
45 mins
Servings:
4
Yield:
4 servings
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Ingredients

4
Original recipe yields 4 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Bring broth to a boil in a large pot.

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  • Remove the outermost leaf from each stalk of lemongrass. Pound stalks to release flavor; cut into 1-inch lengths. Add the lemongrass, Thai chiles, garlic, lime leaves, and galangal to the broth. Cover and boil for 10 minutes.

  • Reduce heat and add shrimp, mushrooms, onions, and tomatoes to the broth. Boil for 3 minutes. Add fish sauce and sugar; cook for 2 minutes more and remove from heat. Stir in cilantro and lime juice.

Nutrition Facts

291 calories; protein 35.3g; carbohydrates 30.5g; fat 3g; cholesterol 268.9mg; sodium 4430mg. Full Nutrition
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Reviews (1)

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2 Ratings
  • 5 star values: 2
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Rating: 5 stars
09/18/2019
I use fewer red Thai chili peppers (they are hot!) and add 2 TBS Red Curry Paste. Because of availability I sometimes use shitaki, button or even portabella mushrooms, also fresh lemongrass may be hard to find but it can usually be found in a tube, use about 2 TBS. I haven't used garlic before but it doesn't hurt. Read More
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