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Nutrition Facts
Serving Size 1 (676g) Recipe makes 4 servings The following items or measurements are not included below: 3 stalks lemongrass kaffir lime leaves 1 teaspoon lime zest 1 red serrano chilies
Calories 496
Calories from Fat 247		(49%)
Amount Per Serving		%DV
	Total Fat 27.5g	42%
	Saturated Fat 8.2g	41%
	Monounsaturated Fat 11.4g
	Polyunsaturated Fat 5.5g
	Trans Fat 0.0g
Cholesterol 117mg		39%
Sodium 789mg		32%
Potassium 902mg		25%
Total Carbohydrate 21.9g		7%
	Dietary Fiber 0.8g	3%
	Sugars 9.6g
Protein 38.6g		77%
detailed view... how is this calculated?

Thai Hot & Sour Soup

Recipe #312427 | 50 min | 20 min prep

⁽⁴⁾ RATE IT NOW Print Recipe

By: Sheynath
Jul 7, 2008

I don't know where I got this recipe originally, the card is all splattered and dirty. I wanted to post it here before I lose it.

SERVES 4 -8 , 8 cups (change servings and units)

Ingredients

8 cups chicken stock
3 stalks lemongrass, cut in 1 inch lengths
4 kaffir lime leaves
1 teaspoon lime zest
2 green serrano chilies, slivered
2 lbs chicken or shrimp or tofu (or mixture)
1 tablespoon thick coconut milk
2 limes, juice of
1 red serrano chilie, slivered
2 tablespoons cilantro, chopped
3 green onions, chopped

Directions

1
Heat the chicken stock in a large pot with the lemongrass, lime leaves, lime zest and green chiles. Bring to a boil, then cover, reduce the heat and simmer for 20 minutes.
2
Add the meat and/or tofu to the stock and simmer until the meat is done.
3
Turn off the heat and add the coconut milk and lime juice. Stir to blend.
4
Pour soup into a tureen or ladle into bowls and sprinkle with red chili, cilantro and green onions.
5
Adjust individual servings to taste with additional chili, cilantro, green onions, soy sauce. fish sauce or lime juice.

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Featured Reviews for This Recipe

From: lmaiorana

On Oct 11, 2009

Made this dish for my family (with 2 under 5). Everyone loved it, but I did make a couple changes. First I added about 1/4 c of coconut milk because we like it and I wanted to add more thickness to the broth. I also added rice noodles to give it more substance, esp for my kids. I can't see making it w/o either next time. The only other thing I'd change for next time is leaving the lemongrass longer to make it easier to remove before eating. It was a bit of a pain to remove them individually from our bowls. I'm passing this recipe on to my dad who has Celiac disease as this is a perfect gluten free meal. Definitely make this again!!

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From: CHILI SPICE

On Sep 1, 2009

YUMMY! I will make this again. I love the the flavors and textures. This soup made every taste bud in my mouth very happy. Thank you! [made and reviewed for NZ/AUS recipe swap #31, August 2009].

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From: Baby Kato

On Aug 14, 2009

We enjoyed this soup very much Sheynath. I used Collasal shrimp and added fish sauce and a little sugar. (personal preference only). The lemon grass that I used was minced. The spice and tartness in the soup were perfect. I did garnish the soup with shredded thai basil instead of cilantro. My serrano chilie was dried...but worked perfectly in this dish. Thanks so much for sharing. I will make this again.

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From: Chef floWer

On Aug 18, 2008

Yum, this almost tastes like Tom Kha soup we had in Thailand, the only thing missing I think is the sugar. I made this for lunch today, I did a few changes, I cut down on the chilli but otherwise kept to the recipe. It was very filling and delicious.. Thank you Sheynath

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