Spicy & Sour Golden Soup Recipe

Prepare aromatics

In a large pot, combine the stock and water. Add smashed ginger, garlic cloves, and bruised lemongrass stalk. Bring to a gentle simmer over medium heat.

Once simmering, reduce heat to low and let the aromatics steep for 8–10 minutes to infuse the broth.

Remove and discard the ginger pieces, garlic cloves, and lemongrass (or leave thin slices if you prefer more texture).

Add the thinly sliced chicken or tofu to the simmering broth. Cook for 4–6 minutes for thin chicken slices (until cooked through) or 2–3 minutes for tofu (until heated). Remove and keep warm while you prepare the rest.

Stir in fresh lime juice to the broth and keep warm on low heat.

Add the sliced mushrooms, baby corn, and julienned carrot to the simmering broth. Cook for 3–4 minutes until vegetables are tender-crisp.

Add the white part of the scallions now and simmer another 1 minute to soften slightly.

In a small bowl, whisk together fish sauce (or soy), rice vinegar, chili garlic sauce, sliced red chilies, and sugar until the sugar dissolves. Taste and adjust balance: more lime or vinegar for sour, more chili sauce for heat, more fish sauce for saltiness.

Pour this seasoning mixture into the soup and stir to combine. Keep the soup at a gentle simmer (do not boil vigorously).

Make a cornstarch slurry by mixing 1 tablespoon cornstarch with 2 tablespoons cold water until smooth.

Slowly drizzle the slurry into the simmering soup while stirring with a spoon to avoid clumping. Allow soup to simmer for 1–2 minutes until it slightly thickens.

With the soup at a very gentle simmer, slowly drizzle the lightly beaten eggs in a thin stream while stirring the soup in one direction to create delicate ribbons. Remove from heat once the egg forms ribbons (about 30 seconds).

Stir in sesame oil and cracked black pepper. Taste and adjust seasoning with more fish sauce, lime juice, or chili sauce as desired.

Ladle soup into bowls. Top with the reserved cooked chicken or tofu, chopped cilantro, green parts of scallions, and optional fried shallots or extra sliced chilies.

Serve immediately with lime wedges on the side for extra sourness.