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.
Servings: 6 servings
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.
Nutrition
Calories: 147kcal | Carbohydrates: 21g | Protein: 6g | Fat: 5g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 1g | Sodium: 430mg | Potassium: 531mg | Fiber: 5g | Sugar: 6g | Vitamin A: 2012IU | Vitamin C: 2mg | Calcium: 26mg | Iron: 1mg