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Thai Hot-and-Sour Soup
Source: dLife

Small carrot flowers garnish this traditional lemongrass, hot and sour soup.

Prep Time: 10 minutes
Cook Time: 35 minutes
Difficulty: Intermediate

Nutrition Facts

Makes 4 servings
Amount Per Serving
Calories 88.4
Total Carbs 12.4 g
Dietary Fiber 2.6 g
Sugars 5.2 g
Total Fat 1.9 g
Saturated Fat 0.2 g
Unsaturated Fat 1.0 g
Potassium 154.6 mg
Protein 4.0 g
Sodium 195.3 mg
Dietary Exchanges
, 1 1/2 Vegetables , 1/2 Meat
See the Detailed Nutritional Analysis
Note: One or more ingredients from this recipe are not included in the nutritional analysis above. Either the ingredient is missing from our database or is listed as "optional" in the recipe.
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2 each  medium carrots
4 cup  low sodium vegetable broth
2 each  Chili Peppers, red, hot, fresh
2 each  lemongrass stalks
4 each  kaffir lime leaves
2 each  medium garlic cloves
4 each  scallions
1 tsp  sugar
2 tbsp  fresh lime juice
3 tbsp  fresh cilantro
4 1/2 oz  firm tofu
1 pinch  salt
  1. To make carrot flowers, cut each carrot in half crosswise, then cut four V-shaped channels lengthwise. Slice into thin rounds and set aside.
  2. Chop chile peppers, reserve 1/2 teaspoon.
  3. In large saucepan, pour vegetable stock. Add chiles, lemongrass, lime leaves, garlic and half of scallions. Bring to boil, reduce heat, and simmer 20 minutes.
  4. Strain stock through fine seive, discard seasonings.
  5. Return stock to pan and add reserved chiles, scallions, sugar, lime juice, cilantro and salt.
  6. Simmer 5 minutes. Add carrot flowers and tofu. Cook 2 minutes or until the carrots are just tender.
  7. Ladle into bowls, serve hot.

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