Hot and Sour Soup

Difficulty: Simple
Time: 45 minutes
Serves: 4

  • 2 tbsp canola oil
  • 1 tbsp ginger, finely chopped
  • 2 cloves garlic, finely chopped
  • 1 stalk lemongrass, outer layer discarded and finely chopped
  • 1 hot pepper, seeded and finely chopped
  • 1 tsp tamarind concentrate
  • 1 tbsp brown sugar
  • 4 tbsp thai fish sauce*
  • 1 lime, juiced
  • 1 lb Campari Tomatoes, chopped
  • 8 cups chicken or vegetable stock
  • ½ lb cooked chicken or shrimp
  • 2 Maestro® Sweet Bell Peppers, sliced
  • 2 spring onions, sliced
  • 1 cup fresh cilantro, chopped

*Thai fish sauce can be found in the specialty aisle at most grocery stores

This Campari Tomato and Maestro® Sweet Bell Pepper Soup is equally good with shrimp, chicken or tofu.


  1. Heat canola oil in a large saucepan over medium heat. Add garlic, ginger, lemongrass and hot pepper. Sauté briefly and add brown sugar, tamarind, fish sauce, limejuice and Campari Tomatoes. Sauté for 5 minutes and add stock. Simmer for 15 minutes.
  2. Strain soup through a fine mesh sieve and return to heat. Add chicken or shrimp, Maestro® Sweet Bell Peppers and spring onions.
  3. Simmer for 2 minutes.
  4. Serve, garnished with fresh cilantro.

*A more substantial meal can be made by simply adding shrimp, chicken or tofu.