Best 4 Cindys Thai Hot And Sour Soup Recipes
**Cindy's Thai Hot and Sour Soup: A Culinary Journey to Thailand**
Indulge in the vibrant flavors of Thailand with Cindy's Thai Hot and Sour Soup, a tantalizing dish that awakens the senses. This authentic recipe blends the perfect balance of spicy, sour, and savory flavors, creating a harmonious symphony in every spoonful. The soup boasts a rich and flavorful broth, made from a combination of aromatic lemongrass, galangal, kaffir lime leaves, and fresh chilies, delivering a delightful kick that lingers. Tender pieces of chicken or tofu, along with an array of colorful vegetables, add texture and vibrancy to this delectable dish. Whether you prefer a classic version or one with a delightful seafood twist, Cindy's Thai Hot and Sour Soup offers a culinary journey that will transport you to the heart of Thailand. Prepare to be captivated by the harmonious blend of flavors and aromas that make this soup an unforgettable culinary experience.
HOT AND SOUR THAI SOUP: TOM YUM GOONG
Steps:
- Bring the stock to the boil over medium heat in a saucepan. Add the lemongrass, kaffir lime leaves, galangal, 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 mushrooms. Simmer for 5 minutes. Toss in the shrimp and cook for about 8 minutes until they turn pink. Remove from the heat and add the lime juice, green onions, and cilantro. Taste for salt and spices; you should have an equal balance of spicy, salty, and sour. It's a good idea to tell your guest's that the lemongrass and lime leaves are for flavor only and should be avoided when eating the soup.
THAI HOT AND SOUR SOUP
Make and share this Thai Hot and Sour Soup recipe from Food.com.
Provided by Lavender Lynn
Categories Chicken Breast
Time 25m
Yield 6 serving(s)
Number Of Ingredients 12
Steps:
- In a large saucepan, bring the chicken stock to a boil. Stir in the tom yum paste and garlic, and cook for about 2 minutes. Stir in the lemon grass and kaffir lime leaves. Place the chicken in the saucepan, and cook 5 minutes, or until no longer pink and juices run clear.
- Mix in the mushrooms. Add the fish sauce, lime juice, and green chile pepper. Continue cooking until well blended. Remove from heat, and serve warm with the coriander and basil.
- Prawns (approximately 1/2 pound) may be substituted for chicken in this recipe. Cook them only until opaque. If kaffir lime leaves are not available, substitute 1 tablespoon lime zest.
Nutrition Facts : Calories 91.4, Fat 3.8, SaturatedFat 1, Cholesterol 19.1, Sodium 423.5, Carbohydrate 5.3, Fiber 0.2, Sugar 2.5, Protein 8.9
THAI HOT AND SOUR SOUP
Fantastic authentic Thai hot and sour soup. Ideal as a starter in a Thai meal. Not very filling, but a great appetizer. Very quick and easy to prepare. The tom yum paste is hot, so try the soup before adding the chile and decide if any extra heat is required. Do not attempt if you do not have fresh coriander, as this is vital!
Provided by STEVE ALDER
Categories Soups, Stews and Chili Recipes Soup Recipes Chicken Soup Recipes
Time 25m
Yield 6
Number Of Ingredients 12
Steps:
- In a large saucepan, bring the chicken stock to a boil. Stir in the tom yum paste and garlic, and cook for about 2 minutes. Stir in the lemon grass and kaffir lime leaves. Place the chicken in the saucepan, and cook 5 minutes, or until no longer pink and juices run clear.
- Mix in the mushrooms. Add the fish sauce, lime juice, and green chile pepper. Continue cooking until well blended. Remove from heat, and serve warm with the coriander and basil.
Nutrition Facts : Calories 70.8 calories, Carbohydrate 4.9 g, Cholesterol 20.7 mg, Fat 1.8 g, Fiber 0.7 g, Protein 9.1 g, SaturatedFat 0.3 g, Sodium 638.5 mg, Sugar 0.7 g
THAI HOT & SOUR SOUP
I don't know where I got this recipe originally, the card is all splattered and dirty. I wanted to post it here before I lose it.
Provided by Sheynath
Categories Thai
Time 50m
Yield 8 cups, 4-8 serving(s)
Number Of Ingredients 11
Steps:
- Heat the chicken stock in a large pot with the lemongrass, lime leaves, lime zest and green chiles. Bring to a boil, then cover, reduce the heat and simmer for 20 minutes.
- Add the meat and/or tofu to the stock and simmer until the meat is done.
- Turn off the heat and add the coconut milk and lime juice. Stir to blend.
- Pour soup into a tureen or ladle into bowls and sprinkle with red chili, cilantro and green onions.
- Adjust individual servings to taste with additional chili, cilantro, green onions, soy sauce. fish sauce or lime juice.
Nutrition Facts : Calories 686, Fat 40.8, SaturatedFat 12, Cholesterol 184.5, Sodium 849.7, Carbohydrate 21.9, Fiber 0.7, Sugar 9.4, Protein 55.1
Tips:
- For the best flavor, use fresh ingredients whenever possible.
- If you don't have lemongrass, you can substitute 1 teaspoon of lemon zest and 1 teaspoon of grated ginger.
- If you don't have galangal, you can substitute 1 teaspoon of ground ginger.
- If you don't have kaffir lime leaves, you can substitute 1 teaspoon of dried lime zest.
- If you don't have tamarind paste, you can substitute 1 tablespoon of lemon juice and 1 tablespoon of brown sugar.
- If you don't have fish sauce, you can substitute 1 tablespoon of soy sauce.
- To make the soup more spicy, add more chili peppers or chili paste.
- To make the soup more sour, add more tamarind paste or lemon juice.
- Serve the soup with jasmine rice or noodles.
Conclusion:
Cindy's Thai Hot and Sour Soup is a delicious and easy-to-make soup that is perfect for a quick and healthy meal. The soup is packed with flavor and is sure to please everyone at your table. So next time you're looking for a new soup recipe, give Cindy's Thai Hot and Sour Soup a try!
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