Thai Hot & Sour Soup
Prep time: 
Cook time: 
Total time: 
Serves: 6-8
What You'll Need
  • 1 inch fresh ginger grated
  • 2 Thai chilis
  • 1 lemongrass stalk (thinly sliced)
  • ½ tsp. salt
  • 4 cups chicken broth
  • 2 cups water
  • 1 leek
  • 1 serving of Japanese Udon noodles(I used about a fistfull)
  • The juice of 2 limes
  • 1 leek, thinly chopped
  • 2 tbs. fish sauce
  • 2 tbs. coconut sugar
  • About 6-8 mussels (or meat/tofu of your choosing)
  • 2 garlic cloves minced
  1. In a large pot, add the chicken broth, diced chilies, water, lemongrass, ginger and salt and bring to a boil. Cook for 15 min.
  2. Strain the broth and return to the heat.
  3. Add the fish sauce, lime juice and coconut sugar (make sure to taste here to make sure your fish sauce to sugar ratio is to your liking).
  4. Bring the soup to a boil and add the noodles and cook per package instructions.
  5. In the meantime, add 1 tbs. earth balance butter to a medium-sized pan along with the minced garlic and heat over a medium-high temp. Add the mussels (be sure to rinse them off first to get rid of the grit) and about a cup of water and immediately cover with a lid.
  6. Cook for about 5 minutes or until all of the shells have opened.
  7. Add the mussels to the soup and serve immediately topped with the fresh leeks and a lime wedge.
Recipe by The Blonde Chef at