This light and invigorating clear Hot and Sour soup originates from Thailand. It is traditionally served at the begging of a formal Thai meal to stimulate the appetite.


SERVES:                                4



Clear Hot and Sour Soup Recipe

2 carrots

4 spring onions, finely chopped

2 Thai chilies, seeded and finely sliced

4 lime leaves

2 lemongrass stalk, the outer portion removed and cut into 3 pieces

Garlic cloves, finely chopped

1 tsp sugar

Juice of 1 lemon or lime

3 tbsp chopped fresh coriander

Salt to taste

1 cup Japanese tofu, sliced


Preparation Method:

Clear Hot and Sour Soup Recipe

Cut each carrot in half crossways, then using a sharp knife; cut four V-shaped channels lengthways to make carrot flowers. Slice the carrots into thin rounds and set aside.

Pour the vegetable stock into a large saucepan. Reserve ½ tsp of chilies and the rest into the pan with the lemongrass, garlic, lime leaves, and half the spring onions. Bring to the boil then reduce the heat and simmer for 20 minutes. Strain the stock and discard the flavorings.

Return the stock to the pan; add the reserved chilies and spring onions, sugar, lemon or lime juice, coriander and salt to taste.

Simmer for 5 minutes, then add the carrot flowers and tofu slices and cook the soup for a further 2 minutes until the carrot is just tender. Serve Clear Hot and Sour Soup hot.


Read: Hot and Sour Soup Recipe