Hot and Sour Soup – We Heart Local BC

Hot and Sour Soup

Hot And Sour Soup

Dana Reinhardt, via Windet Farms
A more substantial meal can be made by simply adding shrimp, chicken or tofu.


  • 2 Tbsp. canola¬†oil
  • 1 Tbsp. ginger, finely¬†chopped
  • 2 cloves garlic, finely¬†chopped
  • 1 stalk lemongrass, outer layer discarded and finely¬†chopped
  • 1 jalape√Īo pepper, seeded and finely¬†chopped
  • 1 tsp. tamarind¬†concentrate
  • 1 Tbsp. brown¬†sugar
  • 4 Tbsp. Thai fish¬†sauce
  • 1 lime,¬†juiced
  • 1 lb. tomatoes,¬†chopped
  • 8 cups chicken or vegetable¬†stock
  • ¬Ĺ lb. cooked chicken or¬†shrimp
  • 2 sweet bell peppers,¬†sliced
  • 2 spring onions,¬†sliced
  • 1 cup fresh cilantro,¬†chopped


  1. Heat canola oil in a large saucepan over medium heat. Add garlic, ginger, lemongrass and jalape√Īo¬†pepper. Saut√© briefly and add brown sugar, tamarind, fish sauce, limejuice and¬†tomatoes. Saut√© for 5 minutes and add stock. Simmer for 15¬†minutes.
  2. Strain soup through a fine mesh sieve and return to heat. Add chicken or shrimp, peppers and spring onions. Simmer for 2 minutes.
  3. Serve, garnished with fresh cilantro.

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