Hot and sour Thai corn noodle soup

A deliciously yummy and filling soup

hot and sour Thai soup

hot and sour Thai corn soup


3 garlic cloves, 1 tablespoon crushed root ginger, 1 tablespoon lemon juice, 2 green chillies, 8 – 9 large mint leaves, ½ onion sliced lengthwise, ½ bell pepper sliced lengthwise, 8 – 10 baby corn sliced lengthwise and boiled, 1 carrot sliced lengthwise and boiled, 12 – 15 small broccoli florets, handful of minutely chopped coriander, ½ cup boiled noodles, 1 cup vegetable stock, 4 – 5 tablespoons coconut cream


  1. Grind the garlic, ginger, green chillies and mint leaves together.
  2. Heat oil in a pan and add the above mixture to it. Allow it to sizzle and cook for about 3 – 4 minutes.
  3. Add the onion and sauté it.
  4. Add the bell pepper and sauté it for another 2 minutes
  5. Add the baby corn, carrots and broccoli and mix thoroughly. Sauté for 3 – 4 minutes.
  6. Add the vegetable stock, coconut cream, lemon juice, salt and noodles and bring to boil. Add water as per requirement is the soup has turned out to be too thick.
  7. Allow the soup to boil for 4 – 5 minutes and then allow it to shimmer for another 5 minutes.
  8. Mix in the coriander and serve piping hot.