Hot And Sour Shrimp Soup

This authentic Thai Hot and Sour Shrimp Soup is a comforting yet invigorating dish perfect for chilly evenings or light lunches. The broth is built from a fragrant base of lemongrass, kaffir lime leaves, and shrimp shells, creating a deep, aromatic foundation. It is then brightened with fresh lime juice and fish sauce, while Thai chili paste provides a gentle, customizable heat. Tender shrimp and straw mushrooms add texture and substance, making it an excellent choice for weeknight dinners.

Cooking Method: Boiling, Stewing

Cuisine: Thai

Courses: Soups

Difficulty: Advanced

Servings: 4

Calories: 143.1

Description

This authentic Thai Hot and Sour Shrimp Soup is a comforting yet invigorating dish perfect for chilly evenings or light lunches. The broth is built from a fragrant base of lemongrass, kaffir lime leaves, and shrimp shells, creating a deep, aromatic foundation. It is then brightened with fresh lime juice and fish sauce, while Thai chili paste provides a gentle, customizable heat. Tender shrimp and straw mushrooms add texture and substance, making it an excellent choice for weeknight dinners.

Ingredients

Medium shrimp, peeled and deveined (reserve shells)
Fresh lime juice, or to taste
Fresh lemongrass, bruised and cut into 2-inch pieces
Lime leaves
Canned straw mushrooms, drained (or 12 medium fresh mushrooms, quartered)
Chicken stock
Fish sauce, or to taste
Thai chili paste (nam prik pow), or see notes for substitute
Finely sliced, for garnish
Fresh cilantro, chopped, for garnish
Finely grated lemon zest, optional

Directions

1
Peel and devein the shrimp, reserving the shells. Rinse the shrimp, pat them dry, and refrigerate until needed.
2
If using fresh lemongrass, trim the tough tops, cut each stick into 2-inch pieces, and lightly crush them with the back of a knife to release aromatics.
3
In a large pot, combine the chicken stock, shrimp shells, lemongrass pieces, and kaffir lime leaves.
4
Bring the mixture to a boil over high heat, then reduce heat to low and simmer gently for 20 minutes to infuse the broth.
5
Strain the broth through a fine-mesh sieve into a clean pot, discarding the shells and solids.
6
Stir in the fish sauce, lime juice, and Thai chili paste. Taste and adjust seasoning with more fish sauce or lime juice as desired.
7
Add the drained straw mushrooms to the broth. If using fresh mushrooms, blanch them in lightly salted boiling water for 1 minute, drain, and then add to the soup.
8
Cover and refrigerate the soup if preparing ahead, or proceed immediately to serve.
9
While the soup simmers, slice the green chilies into fine rounds and chop the cilantro.
10
Bring the soup back to a gentle boil over medium heat.
11
Drop the peeled shrimp into the boiling broth.
12
Cook for 2 minutes, or just until the shrimp turn opaque and pink.
13
Ladle the hot soup into bowls and garnish with sliced green chilies, cilantro, and lemon zest if using.

Nutrition Facts

Servings 4 servings

Amount Per Serving
Calories 143.1kcal

% Daily Value *
Total Fat 1.2g2%
Saturated Fat 0.2g1%
Cholesterol 172.5mg58%
Sodium 358.4mg15%
Total Carbohydrate 16.4g6%
Dietary Fiber 4.4g18%
Sugars 2.7g
Protein 24.0g48%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Keywords: thai soup, shrimp soup, hot and sour, lemongrass, kaffir lime leaves, straw mushrooms, fish sauce, chili paste, asian cuisine, seafood, comfort food, spicy soup, sour soup, quick dinner, gluten free, dairy free, fresh herbs, cilantro, lime juice, chicken stock

Read it online: https://www.chefs-mate.com/recipe/hot-and-sour-shrimp-soup-thai/