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Hot & Sour Soup - Thai Style

Karen's Thai-Style Hot & Sour Soup

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.
Prep Time: 20 minutes
Cook Time: 15 minutes
Total Time: 35 minutes
Servings: 6 servings
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Ingredients

  • 4 medium dried shiitake mushrooms (to soak and dehydrate) or dried wood ear mushrooms
  • 3 cups fresh shiitake mushrooms cleaned, thinly sliced, about 5 ounces
  • 1 tablespoon neutral oil such as expeller pressed safflower
  • 1 medium fresh carrot peeled; julienned
  • 4 ounces bamboo shoots from can, cut on half lengthwise
  • 3 medium fresh garlic cloves peeled an minced
  • 1 tablespoon fresh ginger peeled, finely grated
  • 1 teaspoon fresh lemongrass inner whites, minced (optional but love the flavor)
  • 2 teaspoons tomato paste
  • 5 cups vegetable or chicken broth** preferably homemade
  • 2 tablespoons apples cider vinegar I use Braggs brand
  • 2 tablespoons soy sauce or tamari (I use gluten free tamari)
  • 1 tablespoon coconut aminos***
  • 1 teaspoon dried Thai chilies* or your favorite dried chili
  • 3/4 cup enoki mushrooms ends timmed
  • 4 tablespoons cornstarch to be mixed with 4 T. water; slurry
  • 2 teaspoons sesame oil try a roasted variety
  • 7 ounces silken tofu 1/2 container, cut into thick strips
  • 1/4 cup fresh Thai basil leaves washed & dried
  • 1 tablespoon fresh scallions julienned

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.