57 Ratings
  • 5 star values: 44
  • 4 star values: 13
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0

Fantastic authentic Thai hot and sour soup. Ideal as a starter in a Thai meal. Not very filling, but a great appetizer. Very quick and easy to prepare. The tom yum paste is hot, so try the soup before adding the chile and decide if any extra heat is required. Do not attempt if you do not have fresh coriander, as this is vital!

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Ingredients

6
Original recipe yields 6 servings
The ingredient list now reflects the servings specified

Directions

  • In a large saucepan, bring the chicken stock to a boil. Stir in the tom yum paste and garlic, and cook for about 2 minutes. Stir in the lemon grass and kaffir lime leaves. Place the chicken in the saucepan, and cook 5 minutes, or until no longer pink and juices run clear.

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  • Mix in the mushrooms. Add the fish sauce, lime juice, and green chile pepper. Continue cooking until well blended. Remove from heat, and serve warm with the coriander and basil.

Note

Prawns (approximately 1/2 pound) may be substituted for chicken in this recipe. Cook them only until opaque. If kaffir lime leaves are not available, substitute 1 tablespoon lime zest.

Nutrition Facts

71 calories; 1.8 g total fat; 21 mg cholesterol; 639 mg sodium. 4.9 g carbohydrates; 9.1 g protein; Full Nutrition


Reviews (41)

Read All Reviews

Most helpful positive review

Rating: 5 stars
09/15/2005
I have used this same recipe for two years now and it is the best. I have not used basil or coriander with it though but I will try it next time. Refreshing with the lemongrass and sinfully spicy. Great recipe! Read More
(52)

Most helpful critical review

Rating: 4 stars
01/22/2007
Very good tasted very much like the Tom Yum soup from our fave Thai restaurant. To make it a little more authentic I used straw mushrooms instead of regular. Good stuff. Thanks! Read More
(15)
57 Ratings
  • 5 star values: 44
  • 4 star values: 13
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Rating: 5 stars
09/15/2005
I have used this same recipe for two years now and it is the best. I have not used basil or coriander with it though but I will try it next time. Refreshing with the lemongrass and sinfully spicy. Great recipe! Read More
(52)
Rating: 5 stars
07/29/2006
mmmmm...YUMMY! Tastes like the Tom Yum at the Thai Restaurant that will charge you 4 bucks for a small bowl full. I was impressed not that difficult either. I used low sodium canned chicken broth and substitued tofu instead of chicken and it was fantastic! Read More
(47)
Rating: 5 stars
12/18/2003
Excellent and authentic. Read More
(32)
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Rating: 5 stars
10/26/2010
This is a yummy soup! I found a fresh frozen finely chopped lemon grass in the oriental store that I keep handy all the time. I make a big batch of this soup and freeze it in individual containers. I just pop it in the microwave every time I crave for it. Read More
(19)
Rating: 5 stars
01/16/2007
Delicious! What a great flavor. We used lime zest insetad of kaffir lime leaves (couldn't find them) and it was easy and awesome. Next time we will cut chicken in half and add shrimp. Probably would serve 4 as a first course easily but 6 is a stretch. All in all a keeper that we will make again. Read More
(16)
Rating: 4 stars
01/22/2007
Very good tasted very much like the Tom Yum soup from our fave Thai restaurant. To make it a little more authentic I used straw mushrooms instead of regular. Good stuff. Thanks! Read More
(15)
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Rating: 5 stars
02/07/2011
I only made a couple minor changes. I thought there needed to be more "broth to chicken" ratio..I added an extra cup of water and one chicken breast instead of two.Lacking the limes leaves I also used lime zest. The poster that put it in a tea ball...that was a great idea! The one hing Ifound though is not to leave the lime zest in very long. Short time = flavor. Too long = bitter. Read More
(14)
Rating: 5 stars
08/19/2007
YUM! I used canned straw mushrooms and had to leave out the green chile (had none). I also left out the chicken because i was making this a starter. Had I followed this exactly it would be 6 stars. Thanks Read More
(10)
Rating: 5 stars
10/06/2010
Soooooo good! And I can't believe how fast and easy it was. This is a definite keeper for me. My changes: used zest of 1 lime (in a tea ball so I could remove) instead of kaffir lime leaves used half the chicken per another review and added 4 slices ginger and canned straw mushrooms to make it like my local Thair restaurant. I love the broth so next time I will keep the chicken and mushroom amounts the same but make 1 1/2 times the amount of broth. Also I'm storing the leftovers with the cilantro (coriander) and basil kept separately so I can add it fresh with every bowl. Read More
(9)