Hot and Sour thai Soup

5 of 5 (4)
member ratings
Nutritional Info
  • Servings Per Recipe: 6
  • Amount Per Serving
  • Calories: 68.8
  • Total Fat: 1.4 g
  • Cholesterol: 6.7 mg
  • Sodium: 1,745.0 mg
  • Total Carbs: 13.4 g
  • Dietary Fiber: 0.2 g
  • Protein: 2.0 g

View full nutritional breakdown of Hot and Sour thai Soup calories by ingredient

Number of Servings: 6


    8 cups chicken broth
    2 stalks fresh lemongrass, sliced on a bias in 2-inch pieces
    4 kaffir lime leaves
    1-inch piece fresh ginger, sliced
    2 red chiles
    2 Tbsp fish sauce
    1 1/2 tsp sugar (or sugar supplement)
    2 limes, juiced
    2 green onions, sliced
    1 handful fresh cilantro

    ** You can also add anything else to the soup you like (E.g. potatoes, peeled shrimp, cooked chicken, tofu, carrot, mushrooms, etc)


Bring stock to a boil over medium heat in a saucepan. Add lemongrass, kaffir lime leaves, ginger, and chiles. Lower the heat to medium-low, cover, and simmer for 15 minutes to let the spices infuse the broth.

Uncover and add the fish sauce, sugar, and other vegetables that you choose to include (such as potato, mushrooms, carrot). Simmer for 5 minutes. (If you include shrimp, chicken, toss in and cook for 8 min).

Remove from heat and add lime juice, green onions, and cilantro. Taste for salt and spices- you should have an equal balance of spicy, salty, and sour.

NOTE: Lemongrass and lime leaves are for flavour only and should not be eaten! (If you like, you can strain these out after broth is infused).

Makes 6 servings.

Number of Servings: 6

Recipe submitted by SparkPeople user JEFFRE8.

Member Ratings For This Recipe

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    thanks - 2/5/21

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    Looking forward to making this soup. I have made others, but this one sounds really great, different and healthy. Thanks for sharing - 12/6/19

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    excellent - 3/21/18

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    This had a great flavour, was as good as in a restaurant. I omitted the lime leaves and used some chili garlic sauce and a bit of lime hot sauce instead of the chilies. - 1/6/11

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    This recipe is an exact duplicate of the one I have been using for the past 5 yrs and it doesn't get any better! When I can't find the lime leaves I use the zest of a sm. lime instead. The ingredients also dictate the stock base- seafood= a shrimp or dashi base while chicken or pork= chicken/veg. - 10/20/10