Aromatic lemongrass, lime juice, and Thai Kitchen® Roasted Red Chili Paste combine to create a signature hot-and-sour mix. This soup balances heat and citrusy brightness with savory depth, making it a go-to for a light yet flavorful meal. Add chicken, shrimp, or tofu for a flexible, deeply satisfying soup experience.
Aromatic lemongrass, lime juice, and Thai Kitchen® Roasted Red Chili Paste combine to create a signature hot-and-sour mix. This soup balances heat and citrusy brightness with savory depth, making it a go-to for a light yet flavorful meal. Add chicken, shrimp, or tofu for a flexible, deeply satisfying soup experience.
Key products
Instructions
Instructions
- BRING broth, lime juice, fish sauce, sugar, lemon grass, galangal and lime leaves to boil in large saucepan. Reduce heat to low; simmer 15 minutes.
- STIR in chili paste until well blended. Add chicken, mushrooms, onion and chilies; simmer 10 to 15 minutes or until chicken is cooked through. Stir in tomato. Remove lemon grass, galangal and lime leaves before serving.
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TO SERVE, ladle into soup bowls. Garnish with cilantro.
Cooking Tip: If preparing with shrimp or tofu, simmer broth for 25 minutes before adding chili paste. Add shrimp or tofu along with mushrooms. Simmer 1 to 2 minutes; just until shrimp turn pink or tofu is heated through.
