Hot & Sour Soup
Hot & Sour Soup Image

I love the intensity of this soup. It appeals to all of my senses. In the Winter when I make Hot & Sour Soup I realize that my body is telling me it is time to boost my immune system.  The heat of the chilies, counterbalanced by the astringent cilantro, lime and lemon grass, is pure heaven for your taste buds on a cold winter day.

Essential Ingredients Hot & Sour


2 Tbsp Vegetable Oil

3 Cloves Garlic, finely chopped

1/2 Tsp Chile Paste

1 Tbsp Sweet Chili Paste

2 Tbsp Tomato Paste

1 Tbsp Soya Sauce

2 Tsp Sesame Oil

1/2 Tsp Crushed Red Pepper Flakes

Fresh Ginger Root – 3 Thin, 1 inch slices

Fresh or Dried Galangal 3 Thin, 1 inch slices

2 Bulbs Lemongrass – Thinly sliced into one inch slivers

8 cups Chicken Broth – Low Sodium

2 Tbsp Fish Sauce

4 Tsp Granulated Sugar

4 Kaffir Lime Leaves

8 Cremini Mushrooms – Thinly sliced

2 Green Onions  – Thinly sliced into one inch slivers

1/4 Cup Fresh Basil Leaves – Finely chopped

1/4 Cup Fresh Cilantro – Finely chopped

1/8 Cup Fresh Mint – Finely chopped

¼ cup Roasted Peanuts, – Roughly chopped

Rice Noodles


In a large saucepan, warm the oil over a medium low heat.

Add the garlic, and sauté for one minute.

Add red pepper flakes.

Add the chile paste, and mix until fragrant, about one minute.

Add the sliced galangal, ginger and lemongrass stir until the ingredients are lightly browned, about 2 – 4 minutes.

Add the chicken broth, bring to a boil and then simmer gently for 30 minutes.

Add sugar, lime leaves, and cremini mushrooms.

Simmer on low for 15 minutes.

Stir in tomato paste, sweet chilli paste, soya sauce and sesame oil.

Simmer on low for 15 minutes.

Meanwhile soak rice noodle in boiling water until tender. Reserve

Place 1/4 cup rice noodles in bottom of bowl. Ladle soup into bowls.

Sprinkle with basil, cilantro, mint and top with ground peanuts. Serve.

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