Tantalizing Thai Sour and Spicy Soup: A Flavorful Expedition

Growing up, my grandmother would make this for me whenever I was feeling under the weather. The combination of sour and spicy flavors would instantly perk me up, warming my body and soul. As I got older, this soup became the ultimate comfort food – perfect for chilly nights or whenever I was craving an extra kick of flavor.

Now that I work at Food And Meal, I wanted to share my take on this classic recipe. Our test kitchen worked hard to develop a version that is easy to make at home while still capturing the addictive sour and spicy essence I loved as a child.

I hope this soup brings back fond memories for some of you, or maybe it will become your new go-to for chasing away the winter blues! The zing from the vinegar and chili paste is balanced by the hearty vegetables and soft tofu. Let me know if you have any other favorite sour and spicy dishes in the comments. I’d love to try them!

Thai Chicken Pad Thai
A bowl of thai sour and spicy soup, accompanied by coconut rice and an assortment of vibrant garnishes.

Alternative Preparation Method

To prepare an alternative version of Thai Sour and Spicy Soup, bring chicken or vegetable broth to a boil with lemongrass and kaffir lime leaves. Add shrimp, chicken (optional), mushrooms, tomatoes, and onions. Stir in crushed chilies and seasonings such as fish sauce, lime juice, tamarind paste, and sugar. Simmer for a few minutes to blend the flavors. Check and adjust the seasonings. Garnish the soup with fresh cilantro and coriander leaves. Your alternative Thai Sour and Spicy Soup is ready to be enjoyed!

Thai Sour and Spicy Soup Recipe

Tantalizing Thai Sour And Spicy Soup: A Flavorful Expedition 1

Thai Sour and Spicy Soup Recipe

Elevate your taste buds with Thai Sour and Spicy Soup! Sauté shallots, mixed vegetables, galangal, and garlic. Infuse with ginger, coconut milk, and vegetable stock. Simmer, add sweet and sour sauce, lemongrass, and more. Cook for 10 minutes. Garnish with cilantro. Ready to savor!
5 from 1 vote
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Course: Dinner
Cuisine: Thailand
Keyword: Thai cuisine
CookingStyle: Blending
Prep Time: 30 minutes
Cook Time: 10 minutes
Total Time: 40 minutes
Servings: 4 people
Calories: 276kcal
Author: Nazia Cooks
Cost: $30
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1 large sauce pan



  • Take a large sauce pan.
  • Add the shallots and olive oil.
  • Cook your shallots and then add the mixed vegetables.
  • When the vegetables are cooked then add the galangal, vegetable stock, and minced garlic.
  • Add the ginger pieces and coconut milk.
  • Cook your ingredients until it starts boiling.
  • Add in the sweet and sour sauce, lemon grass and rest of the ingredients into your soup.
  • Cook your ingredients for ten minutes.
  • Garnish it with cilantro leaves.
  • Your dish is ready to be served.



  1. Sourness and Spice Balance: Finding the perfect balance between sour and spicy is key. Adjust tamarind and chili quantities to your taste preferences for a harmonious flavor profile.
  2. Customize with Proteins: While shrimp and chicken are classic choices, feel free to experiment with tofu, mushrooms, or even a combination. Add your protein of choice to make it your own.
  3. Garnish for Freshness: The addition of fresh herbs like cilantro and Thai basil not only adds a burst of color but also enhances the aromatic experience. Don't skip the garnish – it's the final touch that elevates the soup.
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Calories: 276kcal | Carbohydrates: 33g | Protein: 4g | Fat: 16g | Saturated Fat: 11g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Sodium: 1538mg | Potassium: 320mg | Fiber: 2g | Sugar: 21g | Vitamin A: 2765IU | Vitamin C: 7mg | Calcium: 34mg | Iron: 3mg
© Food And Meal

This website provides approximate nutrition information for convenience and as a courtesy only. Nutrition data is gathered primarily from the Spoonacular Database, whenever available, or otherwise other online calculators.

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Cooking Tips: Crafting Thai Sour and Spicy Soup with Finesse

Thai Chicken Pad Thai
A communal pot of soup at the center of the table, inviting friends and family to savor and share.

As I mentioned before, I have vivid recollections of my grandmother lovingly preparing this for me whenever I needed a pick-me-up. Over the years, through much experimentation in my own kitchen, I’ve discovered little ways to coax even more flavor and comfort out of this classic dish. I can’t wait to pass these secrets on to all of you.

One key thing I’ve learned is that taking the time to prep each ingredient really pays off in the end. Start by bringing out the natural sweetness of the vegetables with a quick stir-fry, and whisk the cornstarch mixture well so there are no lumps. Proper prep yields huge rewards when it comes to flavor!

The other tip I swear by is adjusting the vinegar and chili paste to suit your personal taste. I love an extra sour and spicy kick, but feel free to dial it down or skip the chili entirely. Make this soup your own!

As much as I adore this recipe, I know it’s even better enjoyed in good company. I’d love to hear your tweaks and modifications if you decide to make this at home. Maybe we can swap secrets on how to get the ultimate balance of sour and spice!

Serving Suggestions

Thai Chicken Pad Thai
The moment of anticipation as the soup is ladled into bowls, promising a taste of thailand’s culinary magic.

My Sour and Spicy Soup is incredibly versatile and pairs well with a variety of dishes. For a light meal, I recommend serving it alongside a fresh Kohlrabi Salad or a crisp Green Salad. The tangy vinegar notes in the soup balance beautifully with the crunchy kohlrabi or greens.

For heartier fare, my soup also goes wonderfully with Teriyaki Salmon, Steak Teriyaki, Chicken Teriyaki or Grilled Halibut. The spicy, savory broth complements the sweet and salty glazed proteins perfectly.

I also love ladling my soup over a big bowl of Japanese Mazesoba or Schezwan Noodles. The hot liquid seeps into the chewy noodles, infusing them with sour spice. It’s a one-two punch of flavor!

If you’re looking for an appetizer pairing, try some crispy Vegetable Tempura or light Tofu Hiyayakko. Dip the tempura into that dynamite broth for a tangy kick or let the cold tofu soak up the soup’s heat.

And don’t forget a side of fluffy Jasmine Rice! The plain grains help balance and soak up the intense flavors of this soup.

FAQs: Unveiling Secrets Behind Thai Chicken Pad Thai

Thai Chicken Pad Thai
An array of ingredients that create a visual masterpiece, reflecting the vibrant essence of thai cuisine.
  • What is Thai hot and sour soup made of? Thai hot and sour soup, commonly known as Tom Yum, is typically made with a combination of ingredients such as lemongrass, kaffir lime leaves, galangal, lime juice, fish sauce, chili peppers, and a variety of proteins like shrimp, chicken, or mushrooms. The soup is known for its bold and vibrant flavors, with a perfect balance of sour, salty, and spicy notes.
  • What is the name of the spicy Thai soup? The spicy Thai soup is called Tom Yum. It is a popular and iconic Thai soup known for its distinctive hot and sour taste.
  • Is tom yum the same as hot and sour? Tom Yum is a type of hot and sour soup. The name “Tom Yum” specifically refers to the Thai version of hot and sour soup, characterized by its unique blend of flavors and aromatic ingredients.
  • What is the difference between tom yum and Tom Kha? While both Tom Yum and Tom Kha are Thai soups, they differ in their base and flavor profiles.Tom Yum has a clear, broth-based soup with a hot and sour taste, while Tom Kha features a coconut milk base, giving it a creamier texture and a milder, sweet flavor. Additionally, Tom Kha often includes ingredients like chicken or shrimp, mushrooms, and galangal.
  • Can I adjust the spice level? Absolutely! Start with fewer chilies and increase gradually as you taste. The goal is to find the perfect balance that suits your preference.
  • Can I make it vegetarian? Definitely! Swap the meat or seafood with tofu and load up on vegetables for a delectable vegetarian version.
  • How long does it keep? Leftovers can be stored in an airtight container in the refrigerator for up to three days. Reheat gently on the stovetop to maintain flavors.
  • Can I freeze the soup? While it’s possible, soups with coconut milk can separate upon freezing. If you’re okay with potential texture changes, freeze in small portions and thaw in the fridge before reheating.
  • Can I use pre-made soup paste? Absolutely. Pre-made paste can be a convenient option. Just be mindful of the salt content and adjust the seasoning accordingly.
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I hope you all enjoyed this special sneak peek at my take on the classic Sour and Spicy Soup recipe. This tangy, fiery broth holds so many wonderful memories for me, and I’m thrilled to have shared it with the Food And Meal community.

Don’t forget to head over to the Food And Meal website to find the full, detailed recipe so you can recreate this soup in your own kitchen. I’ve included plenty of tips and tricks to help you customize the heat and flavor to your personal tastes.

Let me know in the comments if you decide to make this soup, especially if you try any of the serving suggestions I mentioned! I’d love to hear how the complex symphony of sour and spice pairs with other dishes. Maybe it’ll become your new favorite comfort food, just like it is mine.

I’m so grateful I get to share these cherished family recipes and cooking tips with all of you here at Food And Meal. Please feel free to reach out if you ever have any recipe requests or questions. For now, I’ll sign off dreaming about a steamy bowl of Sour and Spicy Soup!

Hi! I'm Nazia of ‘Nazia Cooks’, a self-taught baker and cook residing in Chennai. Rooted in the rich South Indian culinary landscape, my palate has expanded to embrace global flavors. I revel in crafting fusion dishes, melding traditions to birth unique tastes.
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