Best Cindys Thai Hot And Sour Soup Recipes

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THAI HOT AND SOUR SOUP



Thai Hot and Sour Soup image

Fantastic authentic Thai hot and sour soup. Ideal as a starter in a Thai meal. Not very filling, but a great appetizer. Very quick and easy to prepare. The tom yum paste is hot, so try the soup before adding the chile and decide if any extra heat is required. Do not attempt if you do not have fresh coriander, as this is vital!

Provided by STEVE ALDER

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Chicken Soup Recipes

Time 25m

Yield 6

Number Of Ingredients 12

3 cups chicken stock
1 tablespoon tom yum paste
½ clove garlic, finely chopped
3 stalks lemon grass, chopped
2 kaffir lime leaves
2 skinless, boneless chicken breast halves - shredded
4 ounces fresh mushrooms, thinly sliced
1 tablespoon fish sauce
1 tablespoon lime juice
1 teaspoon chopped green chile pepper
1 bunch fresh coriander, chopped
1 sprig fresh basil, chopped

Steps:

  • In a large saucepan, bring the chicken stock to a boil. Stir in the tom yum paste and garlic, and cook for about 2 minutes. Stir in the lemon grass and kaffir lime leaves. Place the chicken in the saucepan, and cook 5 minutes, or until no longer pink and juices run clear.
  • Mix in the mushrooms. Add the fish sauce, lime juice, and green chile pepper. Continue cooking until well blended. Remove from heat, and serve warm with the coriander and basil.

Nutrition Facts : Calories 70.8 calories, Carbohydrate 4.9 g, Cholesterol 20.7 mg, Fat 1.8 g, Fiber 0.7 g, Protein 9.1 g, SaturatedFat 0.3 g, Sodium 638.5 mg, Sugar 0.7 g

THAI HOT AND SOUR SOUP



Thai Hot and Sour Soup image

Make and share this Thai Hot and Sour Soup recipe from Food.com.

Provided by Lavender Lynn

Categories     Chicken Breast

Time 25m

Yield 6 serving(s)

Number Of Ingredients 12

3 cups chicken stock
1 tablespoon tom yum paste
1/2 garlic clove, finely chopped
3 stalks lemongrass, chopped
2 kaffir lime leaves
2 chicken breast halves, skinless, boneless, shredded
4 ounces fresh mushrooms, thinly sliced
1 tablespoon fish sauce
1 tablespoon lime juice
1 teaspoon green chili pepper, chopped
1 bunch fresh coriander, chopped
1 sprig fresh basil, chopped

Steps:

  • In a large saucepan, bring the chicken stock to a boil. Stir in the tom yum paste and garlic, and cook for about 2 minutes. Stir in the lemon grass and kaffir lime leaves. Place the chicken in the saucepan, and cook 5 minutes, or until no longer pink and juices run clear.
  • Mix in the mushrooms. Add the fish sauce, lime juice, and green chile pepper. Continue cooking until well blended. Remove from heat, and serve warm with the coriander and basil.
  • Prawns (approximately 1/2 pound) may be substituted for chicken in this recipe. Cook them only until opaque. If kaffir lime leaves are not available, substitute 1 tablespoon lime zest.

Nutrition Facts : Calories 91.4, Fat 3.8, SaturatedFat 1, Cholesterol 19.1, Sodium 423.5, Carbohydrate 5.3, Fiber 0.2, Sugar 2.5, Protein 8.9

THAI HOT AND SOUR SOUP



Thai Hot and Sour Soup image

From Simply THAI Cooking, by Wandee Young, with adjustments for local ingredients. Prep all ingredients before starting to cook.

Provided by dianegrapegrower

Categories     Soy/Tofu

Time 30m

Yield 4 serving(s)

Number Of Ingredients 17

2 ounces mushrooms, sliced (wood ear mushrooms are very nice, if you can find them)
7 ounces soft tofu, sliced in thin, long strips
4 cups water
3 tablespoons soy sauce
1/2 teaspoon black pepper
1 teaspoon garlic, chopped
1 1/2 teaspoons sugar
5 tablespoons rice vinegar
1 teaspoon chili-garlic sauce
1/4 teaspoon salt
1 cup bamboo shoot
1 teaspoon sesame oil
1 tablespoon cornstarch
1 tablespoon water
2 egg yolks, beaten
red bell pepper, cut in thin strips
fresh cilantro leaves, chopped

Steps:

  • 1. Assemble and prep all ingredients. Boil 4 cups water in a soup pot. Add soy, black pepper, garlic, sugar, vinegar, chili-garlic sauce and salt. Lower heat to medium and cook 2-3 minutes.
  • Add bamboo shoots and mushrooms and cook for 1 minute. Add tofu and sesame oil and cook 3-5 minutes. Dissolve corstarch in 1 T. water, and stir into soup.
  • Slide egg yolks into soup. Turn off the heat, and do not stir. You want the egg to stay in pieces.
  • Transfer to soup tureen and garnish with pepper strips and cilantro. Serve immediately.

Nutrition Facts : Calories 101.7, Fat 5.2, SaturatedFat 1.2, Cholesterol 94.4, Sodium 914.5, Carbohydrate 8.2, Fiber 1.3, Sugar 3.6, Protein 7.4

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