Cindy's Thai Hot and Sour Soup

Rating: 4.33 stars
3 Ratings
  • 5 star values: 1
  • 4 star values: 2
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0

This is very good! It's worth it going to the Thai market to get the extra ingredients. I used to order this at a restaurant and I came home and come up with my own version of it. Everyone loves it that tries it. A lot of ingredients but very easy to make. Serve over rice!

By SYNDI111

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Recipe Summary

prep:
15 mins
cook:
45 mins
total:
1 hr
Servings:
6
Yield:
6 servings
Nutrition Info
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Ingredients

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

Directions

  • Place the rice and 2 cups water in a pot, and bring to a boil. Reduce heat to low, cover, and simmer 20 minutes.

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  • Pour the remaining 10 cups water into a large pot, and bring to a boil. Place chicken in the pot. Stir in kaffir lime leaves, lemon grass, green onions, garlic, tomatoes, fish sauce, mushrooms, cilantro, red chile peppers, and tamarind soup base. Cook chicken 30 minutes, or until juices run clear. Remove chicken from pot, debone, and chop. Return meat to the soup, and discard bones. Serve over cooked rice.

Nutrition Facts

Per Serving:
354 calories; protein 27.7g; carbohydrates 34.3g; fat 10.9g; cholesterol 72mg; sodium 1733.9mg. Full Nutrition
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Reviews (2)

Read More Reviews

Most helpful positive review

Joann
Rating: 4 stars
07/19/2007
I love to take recopies and either alter them to suit my tastes or to what I already have in the kitchen. For this recipe I used everything the same but excluded the lime leaves and lemon glass because I did not have any on hand. I also served this over noodles and used left over whole roasted chicken cut up into pieces. It was great! The only concern: salt. I used Knorr Tamarind Soup Base (which I get at my local Vietnamese store) which has great flavor but is salty. The broth was a bit salty at first but once I added the tomatoes and chicken the salt was absorbed for the most part. You could taste it and throw in a half a potato for a few minutes to absorb more of the salt just be careful not to cook the potato to mush. This is much better than what they serve in many restaurants it does not have that thick syrupy texture plus you know it is fresh! Read More
Helpful
(12)
3 Ratings
  • 5 star values: 1
  • 4 star values: 2
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Reviews:
Most Helpful Most Positive Least Positive Newest
Joann
Rating: 4 stars
07/19/2007
I love to take recopies and either alter them to suit my tastes or to what I already have in the kitchen. For this recipe I used everything the same but excluded the lime leaves and lemon glass because I did not have any on hand. I also served this over noodles and used left over whole roasted chicken cut up into pieces. It was great! The only concern: salt. I used Knorr Tamarind Soup Base (which I get at my local Vietnamese store) which has great flavor but is salty. The broth was a bit salty at first but once I added the tomatoes and chicken the salt was absorbed for the most part. You could taste it and throw in a half a potato for a few minutes to absorb more of the salt just be careful not to cook the potato to mush. This is much better than what they serve in many restaurants it does not have that thick syrupy texture plus you know it is fresh! Read More
Helpful
(12)
Scott
Rating: 4 stars
08/30/2010
This is a great soup. It was tough to find the Tamarind soup base but it's a must for this recipe. Also instead of adding the rice at the beginning I cooked vermicelli noodles separate. Once the soup was ready I put the noodles in bowls and added the soup to each bowl and served. Read More
Helpful
(8)
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