Hot & Sour Seafood Soup

This vibrant Hot & Sour Seafood Soup delivers a perfect balance of heat from serrano chilies and brightness from fresh lime juice. The broth is infused with aromatic kaffir lime leaves, lemongrass, and garlic, creating a deeply flavorful base that warms the soul. Quick-cooked shrimp and sweet scallops add luxurious texture, while earthy shiitake mushrooms provide a satisfying chew. Ideal for a weeknight dinner or an impressive appetizer for guests, this soup comes together in under 40 minutes.

Cooking Method: Boiling, Stewing

Cuisine: Thai

Courses: Soups

Difficulty: Intermediate

Servings: 6

Calories: 120

Dietary: Gluten-free

Description

This vibrant Hot & Sour Seafood Soup delivers a perfect balance of heat from serrano chilies and brightness from fresh lime juice. The broth is infused with aromatic kaffir lime leaves, lemongrass, and garlic, creating a deeply flavorful base that warms the soul. Quick-cooked shrimp and sweet scallops add luxurious texture, while earthy shiitake mushrooms provide a satisfying chew. Ideal for a weeknight dinner or an impressive appetizer for guests, this soup comes together in under 40 minutes.

Ingredients

1/2 pound Small fresh shrimp shelled
2 quarts Chicken stock
2 whole Green Serrano chilies, seeded and chopped
1 teaspoon Salt
1 whole Lime, zest grated
4 leaves Kaffir lime leaves
3 stalks Lemon grass stalks, cut into 1-inch pieces
1/2 pound Scallops
2 tablespoons Fish sauce
3 whole Limes, juiced
4 tablespoons Fresh cilantro, chopped
1 whole Red Serrano chili, seeded and slivered
6 whole Shiitake mushrooms, sliced
2 whole Green onions, sliced julienne

Directions

1
Reserve the shrimp shells and devein the shrimp.
2
Combine shrimp shells, chicken stock, green serrano chilies, salt, lime zest, kaffir lime leaves, and lemongrass stalks in a heavy non-aluminum pot.
3
Bring the mixture to a boil, then reduce heat, cover, and simmer for 20 minutes.
4
Strain the broth through a fine-mesh sieve, discarding the solids.
5
Return the strained liquid to the pot and place over medium-high heat to bring to a boil.
6
Add the shrimp and scallops to the boiling broth and cook for 1 minute, until just opaque.
7
Stir in the fish sauce and lime juice.
8
Add the chopped cilantro, slivered red chili, sliced shiitake mushrooms, and green onions.
9
Stir gently to combine and immediately pour into a tureen or ladle into individual bowls to serve.

Nutrition Facts

Servings 6

Amount Per Serving
Calories 120kcal

% Daily Value *
Total Fat 1.5g3%
Saturated Fat 0.3g2%
Cholesterol 120mg40%
Sodium 450mg19%
Total Carbohydrate 3g1%
Dietary Fiber 0.5g2%
Sugars 1g
Protein 20g40%

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

Note

Storage: This soup is best served immediately. If you must store it, keep the broth and seafood separate. The seafood will become rubbery if reheated.

Substitutions: If kaffir lime leaves are unavailable, substitute with extra lime zest and a pinch of lime leaf oil if available. Regular cilantro stems can be added to the simmering broth for extra flavor if you don't have lemongrass, though the flavor profile will differ.

Tip: Do not overcook the scallops and shrimp, as they cook very quickly. Remove from heat as soon as they are opaque.

Safety: Ensure all seafood is fresh and cooked thoroughly. Handle raw seafood carefully to avoid cross-contamination.

Keywords: thai soup, hot and sour, seafood soup, shrimp, scallops, lemongrass, kaffir lime, fish sauce, spicy soup, quick dinner, healthy soup, asian cuisine, citrus broth, shiitake mushrooms, cilantro, light meal, comfort food, dinner party, weeknight meal

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