Thai Hot-and-Sour Chicken Soup

Thai Hot-and-Sour Chicken Soup

Serves 4

This chicken soup is based on the popular Thai dish tom yum gai. The broth is flavored by ginger, lemongrass and kaffir lime leaves. Make it as hot or as mild as you'd like by including or excluding the chile peppers. Inspired by Whole Planet Foundation® microcredit client recipes.

  • 2 tablespoons peanut oil
  • 1/2 cup chopped yellow onion
  • 8 ounces boneless, skinless chicken breasts, cut into 1/2-inch pieces or 8 ounces extra-firm tofu, pressed, drained and cut into 1/2-inch pieces
  • 6 slices fresh peeled ginger (approximately 1 inch in diameter and 1/8-inch thick)
  • 2 stalks lemongrass, trimmed, bruised and cut diagonally into 2-inche pieces
  • 4 cups chicken broth or vegetable broth
  • 3 tablespoons fish sauce
  • 6 fresh kaffir lime leaves, scored or bruised lightly
  • 2 teaspoons sugar
  • 1/4 teaspoon crushed red chile flakes
  • 2 serrano or jalapeño peppers, sliced (optional)
  • 2 small tomatoes, cut into wedges
  • 1 small (about 6-ounce) can straw mushrooms (about 3/4 cup)
  • 1/4 cup lime juice
  • 1/2 cup chopped fresh cilantro
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In a large saucepot, heat peanut oil over medium heat. Add onion, chicken or tofu, ginger and lemongrass; cook, stirring frequently, about 5 minutes or until onion is translucent. Stir in broth, fish sauce, kaffir lime leaves, sugar, chile flakes and serrano peppers, if using. Bring to a boil. Reduce heat to medium-low, cover and simmer 10 minutes. Add tomatoes and mushrooms. Return to a simmer and cook 3 minutes longer or until heated through. Remove from heat and stir in lime juice and cilantro. If desired, remove and discard ginger, lemongrass and lime leaves before serving.

Nutritional Info: 
Per Serving:200 calories (90 from fat), 10g total fat, 1.5g saturated fat, 40mg cholesterol, 1180mg sodium, 15g carbohydrate (2g dietary fiber, 10g sugar), 15g protein

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