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Homemade Thai Hot and Sour Chicken Soup photo

Thai Hot and Sour Chicken Soup

This Thai Hot and Sour Chicken Soup is bursting with flavor! A perfect balance of heat and tang, it's easy to make and a guaranteed crowd-pleaser!
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 4 servings
Course: Soup
Cuisine: Thai
Ingredients Equipment Method Notes

Ingredients
  

Soup Ingredients
  • 3 cups chicken stock
  • 4 slices fresh ginger
  • 4 kaffir lime leaves torn (substitute with lime peel)
  • 2 stalks lemongrass cut into 2" lengths and bruised (substitute with lime peel)
  • 1 fresh hot chile pepper sliced (or adjust to taste)
  • 1/2 pound skinless, boneless chicken cut into bite-sized pieces
  • 1 cup cherry tomatoes (or 1 whole tomato, cut into wedges)
  • 1 15-oz can straw mushrooms (or a handful of fresh sliced mushrooms)
  • 3 tablespoons fish sauce
  • 1 lime squeezed (about 2 tablespoons lime juice)
  • Fresh cilantro leaves for garnish

Equipment

  • Large Pot
  • Cutting board
  • Knife
  • Measuring cups and spoons
  • Wooden spoon

Method
 

Preparation Steps
  1. Start by preparing your ginger, lemongrass, and lime leaves. If you’re substituting lime peel, make sure to remove any bitter white pith. Bruise the lemongrass stalks gently using the back of your knife to release their fragrant oils.
  2. In a large pot, combine the chicken stock, ginger, kaffir lime leaves (or lime peel), bruised lemongrass, and sliced hot chile pepper. Bring this mixture to a gentle simmer over medium heat. Let it infuse for about 10 minutes, allowing all those wonderful flavors to meld together.
  3. Once your broth is aromatic, add the bite-sized chicken pieces. Cook for approximately 5-7 minutes, or until the chicken is fully cooked and tender.
  4. Next, add the cherry tomatoes (or wedges if using a whole tomato) and straw mushrooms. Stir to combine and let them simmer for another 3-5 minutes until the tomatoes soften slightly.
  5. Now it’s time to add the finishing touches! Stir in the fish sauce and freshly squeezed lime juice. Taste and adjust seasoning as necessary; you may want to add more lime juice or fish sauce depending on your preference for sourness and saltiness.
  6. Ladle the soup into bowls and garnish with fresh cilantro leaves. Serve hot and enjoy the incredible flavors of your homemade Thai Hot and Sour Chicken Soup!

Notes

  • Don't skip on the aromatics; they're essential for building flavor.
  • Be cautious with the fish sauce—start with less and add more to taste.
  • Cool the soup to room temperature before storing to retain flavor.