Everyday Meals

Thai Hot and Sour Soup


  • 3 cups chicken stock
  • 1 tablespoon tom yum paste
  • ½ clove garlic, finely chopped
  • 3 stalks lemon grass, chopped
  • 2kaffir lime leaves
  • 2skinless, 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
  • Directions

  • Step 1

    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.


  • Step 2

    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.

  • Note

    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.

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