Thai Hot and Sweet and Sour Soup

We had made a packaged Thai hot and sour rice noodle soup that we liked. Then later, we had some extra noodles on hand so experimented with making the same soup with our own seasonings. It turned out good. (We keep tweaking it.)

The Recipe

Quantities are approximate. Feel free to tweak.

Broth ingredients: Other soup ingredients: Serve with:

  1. Put all the broth ingredients in a large pot and bring to a boil while doing the rest of the steps.
  2. If you are using tofu, slice it into 1/2 inch cubes and brown it slowly in a skillet in canola or peanut or olive oil till lightly browned. Stir frequently. This can cook while you are doing steps below.
  3. Sautee onions and garlic in the oil until golden. Add to the broth when done.
  4. Very lightly sautee the broccoli in the onion pan. Add more oil if needed.
  5. Taste the broth and add more cayenne, chile, salt, lime/lemon, and/or sugar if you want the broth to be hotter or saltier or sourer or sweeter.
  6. Add the dry noodles to broth and cook a minute or two, till almost done but not quite. Stir well so they don't clump together.
  7. Stir in the tofu or chicken.
  8. Bring back to a boil and cook till noodles barely done.
  9. Eaters might want to stir in a little more lime/lemon/sugar/salt/chile and also throw in a few cilantro or thai basil leaves. So, you might want to put these on the table: basil, cilantro, extra lime or lemon wedges, sugar, chile powder. (We use chipotle powder and it works quite well.)
  10. Note that we don't put the broccoli into the soup but serve it on the side to stir into the soup at the table. The leftover soup keeps a lot better without the broccoli in it.

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