Hot and Sour Chicken Soup

Total Time: 30 minutes
2 servings as a main course
4 servings as an appetizer
Total Time: 30 minutes
2 servings as a main course
4 servings as an appetizer
This traditional Thai soup is equally hot, sour and salty.


  • 4 cups chicken broth, homemade or canned
  • 12 oz boneless, skinless chicken breast or thigh
  • 4 quarter-size slices of ginger root
  • 1 teaspoon brown sugar
  • 4 stalks lemon grass
  • 2 limes
  • 3 tablespoons minced shallots
  • 2 tablespoons Fish Sauce
  • 1-2 tablespoons Garlic Chili Pepper Sauce
  • 2 tablespoons chopped cilantro


  1. Add to a medium soup pot; broth, chicken, ginger and brown sugar.
  2. To prepare lemon grass, remove all but bottom 5 inches of stalks. Place 8 -10 outside sheaths into soup pot (used like bay leaf). Mince the tender inside (bottom) leaves and set aside 2-3 tablespoons.
  3. With a potato peeler, peel 6 strips of rind from one lime and add to broth. Bring broth to a boil and turn down to a simmer. Cover, and cook at an active simmer for 15 minutes.
  4. While chicken is cooking, grate rind of remaining lime to measure one teaspoon and set aside. Juice limes to measure 3 tablespoons and set aside.
  5. When chicken is cooked through, remove from broth to plate, and shred with two forks. Strain soup of any solids.
  6. Add chicken and any accumulated juices back to seasoned broth. Add to pot; minced lemon grass, grated rind, lime juice, shallots, Fish Sauce, and Garlic Chili Pepper Sauce. Bring back to a simmer and sprinkle with cilantro. Serve immediately.

In This Recipe

This sauce packs heat and a ton of flavor. Use it as a hot sauce or add a dash to spice up your favorite recipes.
Thais use Fish Sauce the way other cultures use soy sauce. Its savory and salty flavors are perfect for stir-frys, curries, marinades and dressings.

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