Hot and Sour Soup is similar to Tom Yum Soup, but has a delightfully different flavor, plus it relies on egg instead of coconut milk to thicken it. The egg cooks in the soup, shredding into beautiful white "clouds". Includes lots of greens, plus shrimp or mixed shellfish. If you prefer, this soup can also be made with chicken or tofu. A great soup whether you're fighting a cold or flu, or are simply craving some warm comfort food. Noodles can also be added, either rice or wheat/egg noodles. It's super easy to make, and wonderful as either an appetizer or main entree. ENJOY!
Prep Time: 8 minutes
Cook Time: 8 minutes
Total Time: 16 minutes
Yield: SERVES 2(main dish)/4(starter)
- 6 cups chicken stock
- 4 cloves garlic, minced
- 1 thumb-size piece galangal or ginger, grated or finely sliced into matchstick-like pieces
- 1 Tbsp. soy sauce
- 2 Tbsp. fish sauce
- 1 fresh red or green chili, minced, OR 1/2 to 1 tsp. dried chili flakes
- 1 Tbsp. rice vinegar (or substitute apple cider vinegar OR regular white vinegar)
- 1 Tbsp. brown sugar
- 2 kaffir lime leaves, OR 1 Tbsp. lime juice
- 2-3 eggs
- 1-2 cups raw shrimp, shells removed, OR mixed shellfish (shrimp, squid, scallops)
- VEGETABLES (choose from the following, or add your own selection):
- handful fresh shiitake mushrooms
- 1-2 cups Chinese cabbage such as bok choy or baby bok choy, roughly chopped
- handful fresh or frozen spinach
- bamboo shoot strips
- handful of fresh coriander and lime wedges
- optional: Thai chili sauce to serve on the side
- Heat broth in a large soup pot over medium-high heat. Add the garlic, galangal or ginger, soy sauce, fish sauce, chili, vinegar, brown sugar and lime leaves/lime juice. Bring to a boil, then reduce to medium heat and allow to simmer while you add next ingredients.
- Add shrimp/shellfish plus the vegetables. Simmer 3-5 minutes, or until shellfish is cooked and/or vegetables are lightly cooked (still colorful).
- Crack eggs into a cup and lightly beat with a fork. Slide eggs into the soup and stir immediately several times (the eggs cook fast). Tip: If you want the egg to be finely shredded, stir rapidly. If you prefer larger "clouds" of floating egg whites, only stir once or twice clockwise.
- Do a taste test, adding more fish sauce if not salty enough. If too sour, add a little more sugar. For an extra kick of flavor and spice, add a tsp. or two of Thai chili sauce (such as my own homemade Nam Prik Pao Chili Sauce recipe). Ladle the hot soup into bowls and garnish with fresh coriander and lime wedges. This soup is also delicious with Asian rice or wheat noodles (just boil according to directions and place in bowls, then pour soup over). Enjoy!