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Thai Spicy Sour Soup
Serves 4 - 6 Prep 10 min Cook 15 min Total 25 min Type Meal Origin Thai

Thai Spicy Sour Soup

Thailand's tom som: a clear sweet-sour broth with fish, ginger, lemongrass and tamarind.

Serves 4 Prep 10 minutes Cook 15 minutes Units Rate

Overview

A zesty Thai soup featuring tofu and mushrooms in a spicy, sour broth infused with lemongrass, galangal, and lime. The tom yum paste provides authentic heat and flavor, balanced by fresh herbs.

Ingredients

Aromatics

  • 2 cm piece galangal (peeled and cut into thin slices)
  • 1 lemongrass stem (lightly crushed, and chopped into 4 lengths)
  • 3 kaffir lime leaves

Vegetables

  • 200 grams button mushrooms (halved)
  • 200 grams pak choi (shredded)

Protein

  • 200 grams tofu (cut into 1 ½ cm cubes)

Seasonings

  • 2 tablespoons tom yum paste
  • 1 red chilli (small, finely sliced)
  • 2 tablespoons lime juice

Liquid/Broth

  • 750 ml vegetable stock
  • 750 ml water

Garnishes

  • 1 handful coriander leaves

Method

Stage 1 - Cook broth

  1. Place the stock, Tom Yum paste, lime leaves, chilli and 750 ml of water in a saucepan.
  2. Cover and bring to the boil, then immediately reduce the heat to low and simmer gently for 5 minutes.

Stage 2 - Add ingredients and finish

  1. Add the mushrooms, tofu and continue to simmer for a further 5 minutes, or until the mushrooms are tender.
  2. Add the pak choi and simmer for another minute, or until wilted.
  3. Remove the pan from the heat and stir in the lime juice and coriander leaves before serving.

Notes

  • Tom yum paste: Adjust for spice; it's the base flavor.
  • Galangal/Lemongrass: Remove after cooking as they're tough.
  • Lime juice: Add at end for brightness.
  • Tofu: Use firm tofu for texture.

Serving

Serve hot as a light meal or starter. Garnish with extra coriander.

Storage

  • Refrigerate up to 2 days; reheat gently.
  • Freezes well for up to 1 month.
  • Best eaten fresh.

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