Tom Yum Thai Hot And Sour Soup Recipe

Experience the vibrant flavors of Thailand with this exciting vegetarian Tom Yum soup! A deliciously spicy and sour broth, bursting with fresh herbs and textures. Easily customizable – add shrimp for a protein boost! Perfect for a quick weeknight meal or a flavorful weekend treat.

Prep Time 20 mins
Cook Time 47 mins
Calories 120.5 kcal
Protein 15g
Rating 4.0 (2 Reviews)
Tom Yum Thai Hot And Sour Soup 28

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Recipe Author

Chef Forktionary, author of this recipe

Recipe adapted from Food.com. Standardized by Forktionary.

Ingredients for Tom Yum Thai Hot And Sour Soup

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How to Make Tom Yum Thai Hot And Sour Soup

  1. Soak 1/2 cup dried wood ear mushrooms in warm water for 20-30 minutes until softened.
  2. Rinse wood ears under cold water, and cut into thin ribbons, discarding any hard centers. Set aside.
  3. Slice 1 block (14 oz) firm or extra-firm tofu into long, thin strips. Set aside.
  4. In a medium soup pot, bring 4 cups of water to a boil.
  5. 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.
  6. Reduce heat to medium and simmer for 5 minutes.
  7. 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.
  8. Simmer for 2-3 minutes. In a small bowl, dissolve 1 tablespoon cornstarch in 1 tablespoon cold water. Stir into the soup.
  9. Lightly beat 2 large egg yolks. Gently slide the egg yolks into the soup.
  10. Turn off the heat immediately. Do not stir. The eggs will cook in the residual heat.
  11. 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