Thai Hot and Sour Soup with Tofu
Aromatic broth-based soup combining chicken stock with silken tofu, shallots, and mushrooms, infused with dried chilies and finished with fish sauce, lemon juice, and fresh basil. Cooked slowly in a rice cooker for gentle, layered flavors.
Ingredients
- 4 cups chicken broth
- 5 ounces tofu cutlets or extra firm tofu, drained and cut into bite size pieces
- 5 small shallots, peeled and sliced in half
- 4 button mushrooms, chopped
- 3 dried chilies
- 2 tablespoons fish saucesoy sauce1:1vegan alternativefish-freeadds glutenadds soy
umami-forward but different flavor profile
Full guide → - 1 tablespoon lemon juice
- 1 teaspoon granulated sugar
- 2 tablespoons fresh shredded basil
Instructions
- 1
Add chicken broth, tofu, shallots, mushrooms, and chilies to rice cooker inner pot and stir
- 2
Close lid and select Slow Cook function
- 3
Set timer to 45 minutes and press start
- 4
When cooking is complete, open lid and stir in fish sauce, lemon juice, sugar, and basil
- 5
Serve
Good to Know
Refrigerate in airtight container up to 3 days. Reheat gently on stovetop or microwave.
Prepare shallots, mushrooms, and chilies up to 1 day ahead. Assemble and cook on day of serving for best basil flavor.
Ladle into bowls. Garnish with additional fresh basil or sliced scallions if desired.
Common Mistakes
Do not add fish sauce before slow cooking to avoid overpowering the delicate soup balance
Do not skip the final stir to avoid uneven distribution of salt and acid
Substitutions
Vegan Options
umami-forward but different flavor profile
Full guide →