Poppys Wild Kitchen

  • Recipes
  • Plants
  • About
  • Subscribe
menu icon
go to homepage
  • Recipes
  • Plants
  • About
  • Subscribe
    • Email
    • Facebook
    • Instagram
  • subscribe
    search icon
    Homepage link
    • Recipes
    • Plants
    • About
    • Subscribe
    • Email
    • Facebook
    • Instagram
  • ×
    Home » Soup

    Hot and Sour Thai Soup

    Published: Dec 2, 2022 by Poppy Hudson

    Jump to Recipe Print Recipe
    Block of tofu with vegetables and spices.
    Labeled seasonings to make hot and sour soup broth.
    Bowl of soup with watercress, tofu and mushrooms in spicy broth.
    Bowl of soup with watercress, tofu and mushrooms in spicy broth.

    Hot and sour Thai soup is a recipe signaled at our house by fresh watercress at the market. I always jump on making this incredible, fragrant, and warming soup then. The combination of tangy, floral, savory, and spicy flavors is truly mouth-watering.

    Bowl of Thai hot and sour soup.

    The soup from our local Thai food truck that inspired this recipe is fiendishly hot. However, I have tailored this hot and sour soup so that no one will miss out.

    It's served with fresh Thai chili and vegan fish sauce on the side, so everyone can enjoy this fabulous traditional Thai soup exactly to taste.

    Jump to:
    • 🌶 Thai seasonings
    • 📋 Ingredients
    • 🍵 Making the broth
    • 💭 What can I substitute?
    • 👩🏻‍🍳 Expert tips
    • 🍱 More International recipes
    • 📖 Recipe

    🌶 Thai seasonings

    Makrut lime, tamarins, lemongrass, coconut sugar, vegan fish sauce and galangal.
    • Makrut Lime Leaf - You may know this unique seasoning by the name kaffir lime. I prefer to use Makrut or Thai lime out of cultural sensitivity. Modern Farmer has an easy-to-understand explanation of why the word kaffir is hurtful and offensive. Botanically it is citrus hystrix and has an intense flavor to its leaves and rind.
    • Galangal - Is a cousin to ordinary ginger. However, like Makrut lime, it is so unique that there just isn't any substitute. It's floral and very spicy. One way to tell galangal from ginger is the mature roots are fibrous and harder to slice than common ginger. Take a little bite, and no doubt its perfume and lingering heat will impress you.
    • Vegan Fish Sauce - More and more grocers are stocking fish sauce alternatives for vegetarians. If you want the best, though, try my Vegan Fish Sauce recipe. It has a deep, rich flavor and no artificial additives.
    • Chili flakes - Use more or less to your taste, and any variety will do.
    • Lemongrass - Choose fresh lemongrass. While dried lemongrass makes a nice tea, it won't have the impact or delicacy that makes hot and sour Thai soup so fragrant and mouthwatering.
    • Coconut Sugar - Coconut sugar has the advantage of being less processed than refined brown sugar and has a natural dark caramel flavor.
    • Tamarind Paste - Tamarind paste is naturally sweet and sour with its own characteristic taste. Select whole "seedless" tamarind sold in blocks. If you use the sort of tamarind puree or concentrate sold in jars, you'll want to start with half the amount and add more to taste.

    📋 Ingredients

    Tofu and vegetables for Thai hot and sour soup.

    It is a little ironic that watercress is the one ingredient in this recipe that I have a hard time getting hold of. That's because fresh Thai seasonings are common right where I live, but watercress is seasonal.

    Do you have watercress where you live? I am guessing it may be easier to find than the fresh Makrut lime leaves or galangal that grow in our community garden.

    I hope you will be able to find the spices you need in farmers' markets or ethnic markets in your area. They are essential for this authentic hot and sour Thai soup.

    🍵 Making the broth

    Asian-style hot and sour soup stock.

    Making the deeply flavored broth for this incredible recipe begins with preparing lemongrass.

    Want a tip on preparing lemongrass? Smash the bulb end of the stalk before chopping it coarsely. This releases natural oils to add more flavor.

    The rest of the broth ingredients are prepped quickly. Simply tear Makrut lime leaves in half, slice galangal thin, coarsely chop onion, and add it to a pot with tamarind paste, coconut sugar, chili flake, salt, and vegan fish sauce.

    💭 What can I substitute?

    Mouth-watering bowl of soup.

    To make this delicious soup at its best, you'll need to know which ingredients you can substitute successfully and which you can't.

    No substitutes

    In my book, Makrut lime, galangal, lemongrass, and tamarind have no substitutes. They are remarkable seasonings and worth seeking out. Thus, as you can guess, they can't be swapped out or replaced in this recipe.

    Peppery watercress and sweet juicy tomatoes are vegetables you also won't want to change.

    Substitutes that work

    King oyster mushrooms have a marvelous meaty texture, but you can use whatever type of mushroom you have available.

    Likewise, you can substitute other brown sugars for coconut sugar, and your onions can be white, red, or yellow.

    The tofu you select can be any grade from medium to extra-firm as long as it's not silken type.

    If you aren't able to find or make vegan fish sauce, you can substitute soy sauce with a little toasted sesame oil added to it. Try ⅛ teaspoon of sesame oil for every tablespoon of soy sauce. It won't be the same or quite as good, but this combination provides a different flavor that is tasty on its own.

    👩🏻‍🍳 Expert tips

    How to prepare lemongrass, lime leaves and galangal for soup.
    • Saute onion, mushroom, lime leaves, and galangal until fragrant and just lightly browned.
    • Wait until just before serving soup to add tomato wedges and watercress.
    • Serve hot and sour Thai soup piping hot with sliced chilis and vegan fish sauce on the side.

    I am excited for you to try my hot and sour Thai soup. Just wait until you bite into its plump tofu, chewy mushrooms, and juicy vegetables. Let me know what ingredients are common to where you live and how many you were able to find!

    🍱 More International recipes

    • Vegan pate sandwich on homemade roll.
      Vegan Banh Mi With Pate
    • Vegan egg foo young with baby shiitake mushroom sauce.
      Vegan Egg Foo Young Without Tofu
    • Colorful steamed vegetables with black rice and creamy sesame sauce.
      Black Rice Recipe Vegan
    • Bowl of masala spiced palak dal with vegetables.
      Palak Chana Dal With Lagos Spinach

    Enjoyed this post? Leave a comment, rate ⭐⭐⭐⭐⭐ it, and follow @poppyswildkitchen on Instagram. Aloha!

    📖 Recipe

    Bowl of Thai hot and sour soup.

    Hot and Sour Thai Soup

    Tamarind, lemongrass, Makrut lime, and galangal flavor this traditional Hot and Sour Thai Soup. Made with plump tofu and watercress.
    Print Pin Rate
    Prep Time: 15 minutes minutes
    Cook Time: 10 minutes minutes
    Total Time: 25 minutes minutes
    2 Large Bowls
    Calories: 317kcal
    Author: Poppy Hudson
    Prevent your screen from going dark

    Ingredients

    Broth

    • 1 large stalk lemon grass
    • 2 whole Makrut lime leaves
    • 3 inch piece galangal
    • 2 cups coarsely chopped yellow onion
    • ¼ tsp. red chili flake to taste
    • 1 TB coconut palm sugar
    • 1 TB tamarind paste
    • 1 tsp. sea salt
    • 1 TB Vegan Fish Sauce
    • 4 cups water

    Vegetables and Tofu

    • 10 oz. medium firm tofu
    • ⅔ cup tomato wedges
    • 2 cups watercress leaves
    • 1 TB plain oil
    • 1 cup coarsely chopped mushrooms, king oyster preferred
    • 1 cup yellow onion, cut in wide petals
    • 2 whole Makrut lime leaves
    • 4 thin slices galangal
    • Sliced red and green Thai chilies to taste

    Serving

    • Sliced red and green Thai chilis to taste
    • Vegan fish sauce

    Instructions

    Broth

    • Smash the bulb end of the lemongrass and cut the stalk into four pieces. Slice galangal. Tear Makrut lime leaves in half.
    • Place prepared lemongrass, galangal and lime leaves in a soup pot with the remaining stock ingredients. Bring to a boil and cook at low heat for 10 minutes while preparing tofu and vegetables for soup.
    • After 10 minutes, pour the stock through a strainer to separate the broth from seasonings. Toss seasonings out and return broth to soup pot.

    Vegetables and tofu

    • Cut tofu into one-inch cubes and set it aside with tomato wedges and watercress.
    • Heat oil in a saucepan. Saute onion, mushroom, lime leaves, and galangal until fragrant and just lightly browned.
    • Add onion and mushroom mixture to soup broth along with the tofu. Bring to a boil.
    • Gently stir tomato wedges and watercress into the soup. Cover with a lid and remove the pot from the heat.

    Serve Soup

    • Slice fresh red and green Thai chilies and place them on the table with Vegan Fish Sauce or soy sauce.
    • Pour hot soup in bowls and let diners garnish with chili and sauce as desired.

    Notes

    Note on substitutions
    In my book, Makrut lime, galangal, lemongrass, and tamarind have no substitutes. They are remarkable seasonings and worth seeking out.
    Swaps you can make:
    King oyster mushrooms have a marvelous meaty texture, but you can use whatever type of mushroom you have available.
    Likewise, you can substitute other brown sugars for coconut sugar, and your onions can be white, red, or yellow.
    The tofu you select can be any grade from medium to extra-firm as long as it's not silken type.
    If you aren't able to find or make vegan fish sauce, you can substitute soy sauce with a little toasted sesame oil added to it. Try ⅛ teaspoon of sesame oil for every tablespoon of soy sauce. It won't be the same or quite as good, but this combination provides a different flavor that is tasty on its own.
     
     

    Nutrition

    Calories: 317kcal | Carbohydrates: 47g | Protein: 21g | Fat: 7g | Sodium: 1771mg | Potassium: 1184mg | Fiber: 8g | Sugar: 22g | Vitamin A: 1745IU | Vitamin C: 36mg | Calcium: 307mg | Iron: 5mg | Magnesium: 91mg | Phosphorus: 258mg
    Tried this Recipe? Tag me Today!Mention @PoppysWildKitchen or tag #poppyswildkitchen!

    More Soup Recipes

    • Bowl of Sambar Spiced Indian Lentil Soup with seasonal vegetables.
      Instant Pot Sambar + Sambar Powder
    • Bowl of vegan tinola with moringa leaves, soy curls and green papaya.
      Vegan Tinola - Green Papaya Soup
    • Bowl of minestrone made with Murungai keerai.
      Moringa Minestrone Soup
    • Bowl of black eyed pea chili with toppings and corn chips.
      Vegan Black-Eyed Pea Chili

    Comments

      5 from 3 votes (2 ratings without comment)

      "Share Your Thoughts" Cancel reply

      Your email address will not be published. Required fields are marked *

      Recipe Rating




      This site uses Akismet to reduce spam. Learn how your comment data is processed.

    1. Anna says

      February 20, 2023 at 7:35 am

      5 stars
      Hi Poppy, the recipe sounds enticing! If I can only get dried galangal root and dried lime leaves, is it going to work or I should not even try? Thank you!

      Reply
      • Poppy Hudson says

        February 20, 2023 at 3:47 pm

        Hi Anna, go for it! Even if you can only get dried galangal and dried lime leaves, I think you will still get some of that authentic flavor. Try doubling the amount of each. Soak the galangal in the water you will use for the soup stock and crush the Makrut leaves in it. Let them soften before adding the other broth ingredients. Since you will be straining the broth, the crushed leaves and rough pieces will be fine. Aloha

        Reply

    Aloha!

    Photo of Poppy Hudson outdoors at the community garden.

    Hello, I'm Poppy. Delighted to meet you! I LOVE creating exquisitely delicious food from beautiful, seasonal, and exotic produce. Gardening and living in nature's paradise makes it easy. Come learn how you can feel more alive with nutritious plant-forward recipes in your own kitchen.

    Read more......

    Summer Recipes

    Summer recipes for warm weather and more time outdoors. Check out packable salads like Sesame Rainbow Bok Choy and celebrate mago season with Easy Mango Panna Cotta.

    • Bowl of homemade guava puree surrounded by fruit.
      How To Make Guava Puree
    • Juicy, chewy seitan skewers with Hawaiian barbecue sauce.
      Grillable Huli Huli Seitan Skewers
    • Fire roasted green salsa and tomatillo recipe.
      Fire Roasted Green Salsa
    • Stack of sourdough crumpets with airy holes.
      Vegan Crumpets - Overnight Sourdough
    • Lettuce leaves with gingery Asian sauced roasted cauliflower.
      Hoisin Cauliflower Lettuce Wraps
    • Lots of ways to cut dragon fruit.
      How To Cut Dragon Fruit 10 Ways

    See all Summer Recipes→

    Edible Plants

    Learn about the botanical and edible features of amazing wild and tropical plants used in our recipes.

    • Young Lagos spinach plant who's botanical name is celosia argentea.
      Lagos Spinach
    • Moringa plant leaves, flowers, pods and seeds.
      Moringa Tree
    • Morinda citrifolia otherwise known as noni has tiny flowers, glossy leaves and white fruit full of seeds.
      Hawaiian Noni
    • Hawaiian ses shore edible akulikuli.
      Sea Purslane
    • Common guava fruit on branch of tree with flowers.
      Wild Pink Guava
    • Pink dragonfruit on vine in wild.
      Dragon Fruit Plant

    See all Plants→

    Popular Recipes

    Tasty favorite dishes to make over and over any time of year. Healthy and nutritious go hand in hand with these tried and true recipes.

    • Folded stone-ground whole wheat roti.
      Soft Whole Wheat Roti
    • Bowl of Thai hot and sour soup.
      Hot and Sour Thai Soup
    • Vegan egg foo young with baby shiitake mushroom sauce.
      Vegan Egg Foo Young Without Tofu
    • Grape,pineapple,tamarind and original gingerale flavored sodas.
      Ginger Bug Soda Recipes
    • Stack of vegan blueberry scones.
      Vegan Blueberry Scones Healthy
    • Massaged kale salad with red and green apple and sunflower seeds.
      Apple Kale Salad & Hemp Parmesan

    Footer

    ↑ back to top

    About

    • Privacy Policy
    • Terms & Conditions
    • Accessibility Policy

    Newsletter

    Contact

    [email protected]

    Copyright © 2025 Poppy's Wild Kitchen

    Rate This Recipe

    Your vote:




    A rating is required
    A name is required
    An email is required

    Recipe Ratings without Comment

    Something went wrong. Please try again.