Culinary Institute of America Recipe
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Thai Hot and Sour Soup

Thai hot-and-sour soup creates a fascinating interplay of spicy-hot chili and sour-citrus flavor. All the ingredients are crucial to the overall flavor, so don’t leave anything out. You can find them at Asian groceries and some specialty markets. Once you have all your ingredients assembled, this soup is a snap to put together.

Cook with the proper tools. Use the 3 1/2 Quart Saucepan and the 4 Piece Measuring Cup Set to create Thai Hot and Sour Soup.
CIA's Thai Hot and Sour Soup recipe



Makes 8 servings

  • 1/4 lb small (30–35 count) shrimp, peeled and butterflied 
  • 2 oz thin rice noodles (vermicelli) 
  • 2 qt chicken broth
  • 1 stalk fresh lemon grass, cut into 2-inch pieces, smashed 
  • 1/4 cup Thai fish sauce (nam pla) 
  • 2 tbsp chili oil 
  • 2 tsp lime zest 
  • 1/2 pickled chili 
  • Juice of 1 lemon 
  • Juice of 1 lime 
  • 1/3 cup drained canned straw mushrooms 
  • 1/4 cup chopped cilantro


  1. Bring a medium-sized pot of water to a boil. Add the shrimp and boil until cooked through, about 3 minutes. Use a slotted spoon to transfer the shrimp to colander. Rinse under cold water, drain, and set the shrimp aside. Cook the rice noodles in the same pot of boiling water until tender, 2 to 3 minutes. Drain, rinse under cold water, and drain again. Set aside.
  2. Combine the broth with the lemon grass, fish sauce, chili oil, lime zest, pickled chili, lemon juice, and lime juice in a wok or soup pot. Bring to a simmer and cook for 10 minutes. Strain or use a slotted spoon to remove the lemon grass.
  3. Distribute the rice noodles, shrimp, mushrooms, and cilantro between 8 heated soup bowls. Pour the broth over and serve.

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