thai hot soup recipe

Written ByJenny Smyth Posted on
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The Best thai hot soup recipe

I’m so excited to share with you my favorite Thai Hot Soup recipe! This dish is a staple in our household, and I love making it for my family and friends.

The combination of flavors and textures is just perfect – the spicy kick from the chilies, the richness of the coconut milk, and the freshness of the herbs all come together to create a truly delicious experience. My kids adore this soup, and it’s always a hit at family gatherings.

One of the best things about Thai Hot Soup is that it’s incredibly easy to make – just chop up some veggies, sauté them in oil, add in some aromatics and spices, and then pour in the broth. It’s a cinch to customize to your taste preferences, too – feel free to add or subtract ingredients as you see fit.

As for me, I love that this soup is packed with nutrients – the coconut milk provides healthy fats, while the veggies add fiber and antioxidants. Plus, it’s a great way to get my kids eating more veggies without them even realizing it!

We like to serve it with a side of steamed rice or noodles for a filling meal that’s sure to satisfy. So if you’re looking for a new go-to recipe that’s both tasty and healthy, look no further than Thai Hot Soup – your taste buds (and your body) will thank you!

Thai Hot and Sour Soup (Tom Yum)

Thai Hot and Sour Soup (Tom Yum)

4.5 from 588 votes

A spicy and comforting Thai soup filled with fragrant herbs, mushrooms, and your choice of protein. This recipe serves 4 people.

Prep Time15 mins
Cook Time30 mins
Resting Time0 mins
Total Time45 mins
Servings: 4Cuisine: InternationalCalories: 350 kcal

🥘Ingredients

For the Soup

8 cups chicken or vegetable stock
4 stalks lemongrass, bruised
4 kaffir lime leaves
1 thumb-sized piece of galangal or ginger, thinly sliced
1 red chili, seeded and chopped
1 lb mushrooms, sliced (straw or shitake)
1 lb protein of choice (shrimp, chicken, tofu)
2 tbsp fish sauce
1 tbsp lime juice
1 tbsp palm sugar or brown sugar

For Garnish

2 green onions, sliced
2 tbsp cilantro, chopped
2 tbsp lime wedges

👨‍🍳Directions

1In a large pot, combine stock, lemongrass, lime leaves, galangal or ginger, and chili.
2Bring to a boil over high heat.
3Reduce heat to medium and let it simmer for 10 minutes.
4The broth should be fragrant and the galangal or ginger should be soft.
5Add mushrooms to the pot and cook for 5 minutes until they release their juices and begin to soften.
Stir occasionally.
6Add your choice of protein to the pot.
7If using shrimp, cook until they turn pink and opaque.
8If using chicken, cook until it is no longer pink.
9If using tofu, cook until it is heated through.
Stir occasionally.
10Stir in fish sauce, lime juice, and sugar.
11Taste and adjust seasoning if needed.
12The soup should be tangy, sweet, and spicy.
13Remove from heat.
14Ladle the soup into bowls.
15Garnish with green onions, cilantro, and lime wedges.
16Serve immediately while hot.

🔧Equipment

Large pot
Wooden spoon
Bowl

📊Nutrition Facts (per serving)

🔥Calories: 350 kcal🧈Total Fat: 7g💛Saturated Fat: 2g❤️Cholesterol: 125mg🧂Sodium: 1800mg🌾Total Carbs: 35g🥦Dietary Fiber: 5g🍬Sugars: 10g🥩Protein: 30g

📝Notes

Tips: Adjust the spiciness of the soup by adding more or fewer chili peppers. For a vegetarian option, use tofu or mushrooms as the protein source.

Watch Video Of How Thai Hot and Sour Soup (Tom Yum) Works

Thai Hot Soup is one of those magical dishes that’s perfect for any occasion – whether you’re looking for a quick weeknight dinner or a hearty meal to serve at your next family gathering. The best part?

It’s incredibly easy to make ahead of time and reheat when needed. Simply store leftovers in an airtight container in the fridge for up to 5 days or freeze for up to 3 months.

When reheating, be sure to stir well and adjust seasoning as needed. Serve over steamed rice or noodles for an added touch of comfort food goodness.

❓ Frequently Asked Questions About Thai Hot and Sour Soup (Tom Yum)

Q: What type of chilies should I use in this recipe?

A: For this recipe, I recommend using Thai chilies or Serrano peppers for their intense heat and flavor. If you prefer a milder soup, you can substitute in some Anaheim or bell peppers instead.

Q: Can I use store-bought chicken broth instead of making my own?

A: While store-bought broth will work in a pinch, I highly recommend taking the time to make your own broth from scratch. Not only will it be more flavorful, but you’ll also avoid any added preservatives or sodium found in commercial broths.

Q: How long does this soup take to prepare?

A: This soup comes together quickly – prep time is about 20 minutes, and cooking time is around 30-40 minutes. Of course, if you’re short on time, you can always use pre-cut veggies or pre-made broth to save even more time.

Q: Can I freeze this soup for later?

A: Yes! This soup freezes beautifully – simply let it cool completely before transferring it to an airtight container or freezer bag. When you’re ready to serve it again, thaw overnight in the fridge or reheat frozen portions as needed.

Q: What are some good additions to this recipe?

A: Feel free to customize this recipe however suits your taste! Some ideas include adding diced chicken or pork for extra protein, throwing in some frozen vegetables like peas or carrots for added nutrition, or even using different types of milk like almond or soy milk for a non-dairy version.

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