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 jalapeño 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
  • ½ 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 jalapeño pepper. Sauté briefly and add brown sugar, tamarind, fish sauce, limejuice and tomatoes. Sauté 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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