Ingredients for Tom Yum Thai Hot And Sour Soup
- Dried Wood Ear Mushrooms
- Soft Tofu
- 1 tablespoon cold water (for cornstarch slurry)
- 2 tablespoons soy sauce
- 1/2 teaspoon black pepper
- 2 cloves minced garlic
- 1 tablespoon sugar
- Rice Vinegar
- Hot Chili Sauce
- 1/2 teaspoon salt
- Bamboo Shoot
- 1 teaspoon sesame oil
- 1 tablespoon cornstarch
- 2 large egg yolks
- thinly sliced red chili peppers (optional)
- Fresh Cilantro
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How to Make Tom Yum Thai Hot And Sour Soup
- Soak 1/2 cup dried wood ear mushrooms in warm water for 20-30 minutes until softened.
- Rinse wood ears under cold water, and cut into thin ribbons, discarding any hard centers. Set aside.
- Slice 1 block (14 oz) firm or extra-firm tofu into long, thin strips. Set aside.
- In a medium soup pot, bring 4 cups of water to a boil.
- Add 2 tablespoons soy sauce, 1/2 teaspoon black pepper, 2 cloves minced garlic, 1 tablespoon sugar, 2 tablespoons rice vinegar, 1 tablespoon sambal oelek (or to taste), and 1/2 teaspoon salt. Stir to combine.
- Reduce heat to medium and simmer for 5 minutes.
- Add 1 cup sliced bamboo shoots and cook for 1 minute. Then, add the prepared wood ears and tofu. Stir in 1 teaspoon sesame oil.
- Simmer for 2-3 minutes. In a small bowl, dissolve 1 tablespoon cornstarch in 1 tablespoon cold water. Stir into the soup.
- Lightly beat 2 large egg yolks. Gently slide the egg yolks into the soup.
- Turn off the heat immediately. Do not stir. The eggs will cook in the residual heat.
- Ladle the soup into bowls. Garnish with fresh cilantro leaves and thinly sliced red chili peppers (optional).
Nutrition Information (Approximate per serving)
Sodium
40 g
Sugar
14g
Fat
6g
Carbs
4g