A Thai twist on the beloved Chinese soup - best made at home with the freshest ingredients! Tips on how to adjust the heat so it's just right! Totally worth your time... yummy! Gluten Free.
4mediumdried shiitake mushrooms(to soak and dehydrate) or dried wood ear mushrooms
3cupsfresh shiitake mushroomscleaned, thinly sliced, about 5 ounces
1tablespoon neutral oilsuch as expeller pressed safflower
1mediumfresh carrotpeeled; julienned
4ouncesbamboo shoots from can, cut on half lengthwise
3mediumfresh garlic clovespeeled an minced
1tablespoon fresh gingerpeeled, finely grated
1teaspoonfresh lemongrassinner whites, minced (optional but love the flavor)
2teaspoonstomato paste
5cupsvegetable or chicken broth** preferably homemade
2tablespoonsapples cider vinegarI use Braggs brand
2tablespoonssoy sauce or tamari(I use gluten free tamari)
1tablespooncoconut aminos***
1 teaspoon dried Thai chilies*or your favorite dried chili
3/4cupenoki mushroomsends timmed
4tablespoonscornstarch to be mixed with 4 T. water; slurry
2teaspoonssesame oiltry a roasted variety
7ouncessilken tofu1/2 container, cut into thick strips
1/4cupfresh Thai basil leaveswashed & dried
1tablespoonfresh scallionsjulienned
Instructions
Make the Soup:
Soak the dried mushrooms in very warm water. Leave to dehydrate and soften at least 30 minutes. Prep your ingredients.
In a large, heavy soup pot (non-reactive) add 1 tablespoon of neutral oil - set heat to medium-high. Add the sliced mushrooms and give a big stir to coat. Cook, stirring until golden around the edges, about 5 minutes.Strain the soaked, dried mushrooms in a fine sieve; chop them 1/4" dice. Save the soaking liquid, you have the option of using it in place of some broth.Add the soaked mushrooms, carrots and bamboo shoots with a pinch of salt, stir one minute.
Add garlic, ginger and lemongrass, stir 1/2 minute to blend the flavors. Add the tomato paste, stir in.
Add all the broth, vinegar, soy or tamari coconut aminos, dried chilies and enoki mushrooms. Bring to a boil, then reduce to a simmer and cover the pot. Cook at just a simmer for 5 minutes to blend the flavors.
Taste the soup for seasonings! Need some heat? - add more dried chiles to your liking. Like it a tad more sour? - Add some fresh lime juice.
Thickening the Soup:
In a small bowl, add 4 tablespoons cornstarch with 4 tablespoons cool water. Blend well with a fork to make a cornstarch slurry.Bring soup to a simmer. Add the slurry in a stream into the soup, stirring all the time with a wooden spoon. Simmer only one minute until thick and glossy. Take off the heat.
Serving & Garnishing:
Add 2 teaspoons of sesame oil to the soup and stir. Serve in individual bowls topping with some silken tofu in each (hot soup will heat it), a portion of basil leaves and scallions.
Notes
*Some chilies are hotter than others. Start with a moderate amount - can always add more later! The soup is best a little spicy.**Broths vary greatly in saltiness - taste as you add, see if you need salt or soy sauce if broth is salt-free. **Coconut Aminos: Coconut aminos is a dark-colored sauce that tastes similar to soy sauce. Instead of being made from soy, coconut aminos comes from the sap of the coconut plant and are soy-free and gluten-free (no soy or wheat.) Can interchange for soy sauce.This recipe may not be reproduced without the consent of its author, Karen Sheer.
COURSE: Soup
CUISINE: Chinese, Thai
KEYWORDS: Thai-Style Hot & Sour Soup
Nutrition Facts
Karen's Thai-Style Hot & Sour Soup
Amount per Serving
Calories
147
% Daily Value*
Fat
5
g
8
%
Saturated Fat
1
g
6
%
Trans Fat
1
g
Polyunsaturated Fat
1
g
Monounsaturated Fat
2
g
Sodium
430
mg
19
%
Potassium
531
mg
15
%
Carbohydrates
21
g
7
%
Fiber
5
g
21
%
Sugar
6
g
7
%
Protein
6
g
12
%
Vitamin A
2012
IU
40
%
Vitamin C
2
mg
2
%
Calcium
26
mg
3
%
Iron
1
mg
6
%
* Percent Daily Values are based on a 2000 calorie diet.