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Bowl of Thai hot and sour soup.
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Thai Style Hot and Sour Soup

Tamarind, lemongrass, makrut lime and galangal flavor this traditional Thai Style Hot & Sour Soup with plump tofu and watercress.
Course Soup
Cuisine Plant-Based, Thai, Under 30 Minutes
Diet Gluten Free, Vegan, Vegetarian
Cooking Skill Beginner
Difficulty Easy
Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Servings 2 Large Bowls
Calories 378kcal
Author Poppy Hudson

Ingredients

Broth

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

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

Stock

  • Smash bulb end of lemongrass and cut stalk in 4 pieces. Slice galangal. Tear makrut lime leaves in half.
  • Place prepared lemongrass, galangal and lime leaves in a soup pot with 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 stock through a strainer to separate broth from seasonings. Toss seasonings out and return broth to soup pot.

Vegetables and Tofu

  • Cut tofu in one inch cubes and set 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 tofu. Bring to a boil.
  • Gently stir tomato wedges and watercress into soup. Cover with a lid and remove pot from heat.

Serve Soup

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

Notes

Soup is best if not overcooked. Adding tomato and watercress to soup just before serving keeps the vegetables brightly colored and fresh tasting.

Nutrition

Calories: 378kcal | Carbohydrates: 49g | Protein: 21g | Fat: 14g | Sodium: 1770mg | Potassium: 1140mg | Fiber: 8g | Sugar: 24g | Vitamin A: 1745IU | Vitamin C: 35mg | Calcium: 305mg | Iron: 5mg