There’s an irresistible charm in the way the steam swirls upwards from a bowl of Hot and Sour Chicken Soup, also known as Tom Yum Gai. The first tangy sip instantly transports me to bustling Thai markets, where the vibrant spices dance in the air. On a chilly evening or during a hot summer afternoon, this aromatic soup has a way of transforming any moment into a cozy gathering.
When I first tried making this dish, I was surprised by how quickly the flavors developed, proving that a culinary delight doesn’t need hours of preparation. In just 45 minutes, you can serve a delightful bowl that balances the zing of lime, the heat of red Thai chilis, and a medley of fragrant herbs that make each mouthful a celebration of taste. Whether cooked for a family dinner or a light lunch, this soup is not just a meal; it’s a comforting ritual that nourishes both body and soul.
Join me as we whip up this superbly satisfying Hot and Sour Chicken Soup that’s sure to become a weeknight favorite!
Why is Hot and Sour Chicken Soup a must-try?
Simplicity: Crafting this Hot and Sour Chicken Soup is a breeze, perfect for both novice cooks and seasoned chefs alike.
Bursting with Flavor: Each spoonful is a harmonious blend of aromatic herbs, zesty lime, and fiery chilis, ensuring a delightful taste experience.
Versatile Dish: This soup adapts effortlessly to your preferences; switch out chicken for tofu or load it with extra veggies for a unique twist!
Quick to Prepare: In just 45 minutes, you can enjoy this comforting bowl, making it an excellent choice for busy weekdays or spontaneous dinners with friends.
Low in Calories: At approximately 118 calories per serving, this dish fits beautifully into any health-conscious meal plan without sacrificing taste.
Crowd-Pleasing Appeal: Whether you’re serving a cozy night in or hosting a gathering, this soup is sure to impress and satisfy everyone’s palate!
Hot and Sour Chicken Soup Ingredients
For the Broth
• Chicken Broth – The foundation of the soup; providing a rich depth of flavor. Substitute with vegetable broth for a vegetarian variation.
• Red Thai Chilis – Adds the desired heat; use 3-5 based on your spice tolerance.
• Lemongrass – Infuses bright citrus notes; bruise to release maximum flavor, or use lime zest in a pinch.
• Kaffir Lime Leaves – Deliver that signature citrus aroma; regular lime leaves can be a suitable replacement.
• Galangal – Offers a warm and unique spice; ginger can substitute but will alter the profile slightly.
• Shallot – Adds sweetness and depth; can be swapped with onion if needed.
For the main ingredients
• Chicken – The key protein that adds heartiness; either breast or thigh fillets work well.
• Mushrooms – Contribute umami; consider straw, beech, or enoki. Any mild type works in a pinch.
• Fish Sauce – Introduces a salty depth; coconut aminos or soy sauce serve as vegetarian alternatives.
For Seasoning
• Lime Juice – Ensures acidity and brightness; use fresh for the best result, though bottled can work too.
• Roasted Chili Paste – Elevates the soup’s complexity and spiciness; swap with sriracha for a similar but distinct flavor.
Garnish & Extras
• Cilantro – A fresh herb for garnishing and flavor; omit for allergies or consider basil instead.
• Cherry Tomatoes (optional) – Enhances sweetness and texture; any mild tomato variety will do as a substitute.
This Hot and Sour Chicken Soup is not just about feeding the hungry; it’s about sharing warmth and comfort through every vibrant spoonful.
How to Make Hot and Sour Chicken Soup
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Prepare the Herbs: Begin by bruising the red Thai chilis, lemongrass, and galangal. Then, tear kaffir lime leaves and quarter the shallots to release their aromatic oils and flavors.
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Infuse the Broth: In a pot, heat the chicken broth over medium heat. Add your bruised herbs and let it simmer for 10-30 minutes until fragrant. Remember to remove the solids before serving for a clear broth.
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Cook the Main Ingredients: Next, add the sliced mushrooms and chicken to the pot. Cook until the chicken is no longer pink—about 5-10 minutes. If you’re including cherry tomatoes, toss them in now!
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Season the Soup: Stir in the fish sauce, lime juice, and roasted chili paste at the end. Adjust the flavors to your preference, whether it’s more spice, saltiness, or acidity.
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Serve: Once it’s ready, remove the pot from heat, add fresh cilantro for that beautiful garnish, and serve your hot and sour chicken soup over a bed of jasmine rice.
Optional: Garnish with extra lime wedges for an additional zing!
Exact quantities are listed in the recipe card below.
How to Store and Freeze Hot and Sour Chicken Soup
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Fridge: Store your Hot and Sour Chicken Soup in an airtight container for up to 3 days. This helps retain its vibrant flavors while keeping it fresh.
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Freezer: If you want to keep it longer, you can freeze the soup for up to 2 months. Ensure it’s cooled completely and use a freezer-safe container to avoid freezer burn.
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Reheating: When ready to enjoy, thaw overnight in the fridge, then gently heat on the stove, adding a little extra broth if needed to restore its texture and flavor.
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Leftover Tip: If the soup thickens while stored, simply stir in a splash of broth or water when reheating to achieve your desired consistency.
Make Ahead Options
These Hot and Sour Chicken Soup prepped in advance make the perfect meal for busy weeknights! You can prepare the broth by infusing the herbs and refrigerate it for up to 3 days, allowing all the vibrant flavors to meld beautifully. Just store it in an airtight container to maintain quality. For convenience, chop the chicken and mushrooms a day in advance, ensuring they stay fresh by storing them separately. When you’re ready to serve, simply reheat the broth, add the prepped ingredients, and cook until the chicken is fully cooked—this way, you’ll enjoy delicious, home-cooked soup with minimal effort!
Expert Tips for Hot and Sour Chicken Soup
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Chili Control: Adjust the spiciness by pressing the chilis into the pot to release more heat. This helps to avoid overwhelming spice levels.
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Bruise for Flavor: Make sure to bruise all herbs like lemongrass and galangal properly before adding them to the broth. This is essential for maximum flavor extraction.
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Taste as You Go: It’s vital to taste and adjust the soup’s seasoning—salt, spice, and acidity—toward the end to ensure your Hot and Sour Chicken Soup hits all the right notes.
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Herb Substitutions: If you can’t find specific herbs like kaffir lime leaves or galangal, don’t stress! Lime zest and ginger can work well as substitutes while still keeping the dish flavorful.
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Storage Tip: Should you have leftovers, store in an airtight container in the fridge for up to 3 days. Rehydrate with extra broth when reheating, as the soup may thicken.
What to Serve with Hot and Sour Chicken Soup?
The inviting aromas wafting from your bowl of Hot and Sour Chicken Soup create the perfect atmosphere for a delightful meal experience.
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Jasmine Rice: Light and fluffy, this rice absorbs the spicy broth, enhancing each spoonful of soup. A classic companion that never disappoints.
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Fresh Spring Rolls: Crisp and refreshing, filled with crunchy vegetables and herbs. They offer a cool bite that perfectly contrasts the soup’s spiciness.
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Thai Salad: A zesty salad with citrusy dressing and herbs. The vibrant flavors and textures will elevate your meal to an exciting culinary adventure.
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Sliced Avocado: Creamy and rich, avocado adds a velvety touch, balancing the soup’s heat while offering healthy fats to your dinner.
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Crispy Egg Rolls: These crispy delights bring a satisfying crunch. Their savory filling is a great pairing for the vibrant soup.
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Cilantro Lime Quinoa: Nutty and fluffy, quinoa dressed with cilantro and lime brings an extra layer of flavor to harmonize with the soup.
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Chilled Coconut Drink: Light and sweet, this refreshing beverage balances the heat and tang of the soup, providing a cool end note to your meal.
The combination of these sides with Hot and Sour Chicken Soup creates a meal that truly delights the senses, inviting warmth and comfort into every gathering.
Hot and Sour Chicken Soup Variations
Feel free to let your culinary creativity shine with these delightful twists on the classic recipe.
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Vegetarian Delight: Substitute chicken with a variety of mushrooms or tofu for a satisfying meat-free option. This variation maintains the soup’s heartiness while being perfectly plant-based.
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Creamy Comfort: Incorporate coconut milk for a rich and creamy texture, transforming your soup into a Tom Kha Gai-inspired dish. The creamy coconut balances the spices beautifully, creating a comforting bowl of warmth.
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Hearty Noodles: Add rice noodles or vermicelli for a more filling meal. This twist turns your soup into a cozy noodle bowl that makes it even more substantial and delightful.
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Spicy Extra: Increase the heat by adding more red Thai chilis or a splash of chili oil. This is for the spice lovers who crave an intense kick in every spoonful—feel the burn!
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Flavorful Broth: Enhance the broth with a splash of lime zest or fresh ginger. Both ingredients can elevate the citrusy notes, adding extra depth and brightness to your soup.
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Seasonal Veggies: Toss in seasonal vegetables like bok choy, bell peppers, or snap peas for added nutrition and crunch. This not only boosts the flavor but adds vibrant colors that make the soup even more enticing.
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Herb Swap: If cilantro isn’t your favorite, try fresh basil or mint instead. Both will lend a unique twist while keeping the soup fragrant and uplifting.
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Tomato Boost: Incorporate diced tomatoes for an extra sweetness and acidity that complements the soup’s tangy profile. This addition makes it a comforting, hearty dish perfect for any occasion.
Hot and Sour Chicken Soup Recipe FAQs
What type of chicken should I use for the soup?
I recommend using either chicken breast or thigh fillets for your Hot and Sour Chicken Soup. Thighs are slightly richer and more flavorful, while breasts are leaner. You can slice them thinly to ensure they cook evenly and quickly in the broth!
How can I adjust the spiciness of the soup?
Absolutely! For a milder soup, start with fewer Thai chilis, perhaps just one or two, and taste as you go. If you like it hotter, bruise the chilis before adding them to the broth, which releases more of their heat. You can always serve extra chili paste on the side for those who want an added kick!
How should I store leftovers?
To keep your Hot and Sour Chicken Soup fresh, store it in an airtight container in the refrigerator for up to 3 days. The soup may thicken; when reheating, consider adding a splash of extra broth or water to restore its original texture!
Can I freeze the soup? If so, how?
Yes, you can freeze your soup! Allow it to cool completely, then transfer the soup into a freezer-safe container or freezer bags. It will last up to 2 months in the freezer. When you’re ready to enjoy it, thaw it overnight in the fridge, and gently reheat on the stove. If it thickens, just stir in a little extra broth to achieve your desired consistency.
Are there dietary considerations for this recipe?
Definitely! If allergies are a concern, make sure to check ingredients like fish sauce, which can cause issues for those with shellfish allergies. For a vegetarian or vegan option, substitute chicken with tofu or a variety of mushrooms and use vegetable broth instead of chicken broth. Adjust the fish sauce with coconut aminos or soy sauce to keep it plant-based!
What should I do if I can’t find specific herbs?
Don’t worry if you can’t find some of the herbs like kaffir lime leaves or galangal! You can substitute with lime zest for kaffir lime leaves and ginger for galangal. While this may slightly alter the flavor, it will still be delicious! Just make sure to bruise or chop these substitutes well to draw out their flavors.
Zesty Hot and Sour Chicken Soup for a Cozy Dinner Night
Ingredients
Equipment
Method
- Prepare the herbs by bruising the red Thai chilis, lemongrass, and galangal. Tear kaffir lime leaves and quarter the shallots.
- Infuse the broth by heating chicken broth in a pot over medium heat. Add bruised herbs and let it simmer for 10-30 minutes until fragrant.
- Cook the main ingredients by adding sliced mushrooms and chicken to the pot. Cook until the chicken is no longer pink, about 5-10 minutes.
- Season the soup by stirring in fish sauce, lime juice, and roasted chili paste. Adjust the flavors to your preference.
- Serve hot, garnished with fresh cilantro over jasmine rice. Optionally, add extra lime wedges.