Q&A for How to Fix an Over‐Seasoned Dish

Add some form of neutral liquid—depending on this soup, this might be cream, water, or stock. Just be sure to add in more seasonings when you do this, as diluting the soup will also dilute the flavors.

You could dilute the soup with more stock, or you could add sugar to absorb some of the heat. For future reference, it is easier to spice up an underseasoned dish than it is to remove or dilute an overseasoned one.

You can add a little bit more of whatever thing you're making to kind of even it out, or you could just try and take out some of the honey (if you didn't mix it in).

Scoop out some tomatoes and add other veggies. You can also add more spices or seasonings as per your taste.

It depends. What did you put in the soup? If you put chicken stock, then add more stock. If you added water, then add more water. You basically just need to add a little liquid at a time and keep tasting until the soup has the flavor you want.

Add more rice to it and other necessary seasonings while ceasing the use of any more fish sauce.

Add a squeeze of lemon or lime juice or a spoon of apple cider vinegar. Try adding tangy non-dairy yogurt if that's appropriate to the dish.

If the dish is to salty, just add more of the vegetables you were using or you can add some acidity, like canned tomatoes or tomato paste.

Remove some of the sauce (approximately 1/3 or 1/4) and replace it with some good beef stock. This will essentially dilute the herbs’ flavour so that it’s not too overpowering.