Asian Hot-and-Sour Soup Asian Hot-and-Sour Soup

Author: Canadian Living

Always popular in Asian restaurants, this soup is actually easy to make. Sweet chili sauce, lemongrass and fish sauce are now available in most supermarkets. Don't confuse traditional tomato chili sauce with the Southeast Asian sweet chili sauce. If you can't find it, you can use 1 tsp (5 mL) of the hotter Asian sauce or hot pepper sauce instead. Lime leaves can be found fresh, frozen and dried in Asian stores. Freeze any remaining fresh leaves, wrapped well, for up to eight weeks.

  • Portion size 6 servings



In large heavy stockpot or Dutch oven, combine stock, chili sauce, lemongrass, lemon rind, lemon juice, fish sauce, ginger, sugar, and hot pepper (if using); bring to boil. Reduce heat; simmer for 5 minutes.

Add mushrooms; cook until tender, about 4 minutes. Add turkey, pineapple, coriander and onions; heat until hot but not boiling, about 4 minutes.

Nutritional facts <b>Per serving:</b> about

  • Sodium 606 mg
  • Protein 20 g
  • Calories 158.0
  • Total fat 4 g
  • Cholesterol 37 mg
  • Saturated fat 1 g
  • Total carbohydrate 10 g


  • Iron 17.0
  • Folate 10.0
  • Calcium 3.0
  • Vitamin A 1.0
  • Vitamin C 18.0
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Asian Hot-and-Sour Soup