Originating in Thailand, this soup is a hot and sour bowlful of local ingredients like Thai chili peppers and lemongrass. These are available in Asian markets, but we have swaps that are easier to find in a pinch.

Source: Better Homes and Gardens


Credit: Blaine Moats

Recipe Summary test

40 mins
8 1/2 cups


Ingredient Checklist


Instructions Checklist
  • In a 5- to 6-qt. Dutch oven combine stock, galangal, and lemongrass. Bring to boiling; reduce heat. Simmer, covered, 20 minutes. Strain through a fine-mesh sieve into a bowl; discard solids.

  • In Dutch oven heat oil over medium. Add mushrooms, onion, chile peppers, and garlic; cook 5 minutes, stirring occasionally. Add tomatoes; cook 2 minutes. Stir in chili-garlic sauce; return strained stock. Bring to boiling. Add shrimp; cook 2 to 3 minutes or until shrimp are opaque.

  • Top servings with cilantro and, if desired, lime leaves. Serve with lime wedges.


Chile peppers contain oils that can irritate your skin and eyes. Wear plastic or rubber gloves when working with them.

Nutrition Facts

181 calories; fat 4g; cholesterol 183mg; saturated fat 3g; carbohydrates 9g; insoluble fiber 2g; sugars 6g; protein 29g; vitamin a 1384IU; vitamin c 19.7mg; thiamin 0.1mg; riboflavin 0.3mg; niacin equivalents 2.5mg; vitamin b6 0.2mg; folate 54.9mcg; sodium 882mg; potassium 763mg; calcium 125mg; iron 1.3mg.