This vibrant Hot & Sour Shrimp Soup is a quintessential Thai dish that warms the soul while awakening the palate. The broth is infused with the aromatic essence of lemongrass and kaffir lime leaves, creating a complex, floral base. Fresh lime juice adds a bright, tangy kick, while Thai chili paste provides a gentle but persistent heat. Plump medium shrimp cook quickly in the simmering stock, retaining their sweet, tender texture. Earthy straw mushrooms or fresh button mushrooms add a satisfying chew and depth to the soup. Garnished with fresh green chilies and cilantro, this dish is perfect for a light yet flavorful weeknight dinner or an appetizer for a larger gathering. It comes together quickly, making it an excellent choice when you crave authentic, home-style Thai flavors without a long wait.
Hot & Sour Shrimp Soup (Thai)
Description
This vibrant Hot & Sour Shrimp Soup is a quintessential Thai dish that warms the soul while awakening the palate. The broth is infused with the aromatic essence of lemongrass and kaffir lime leaves, creating a complex, floral base. Fresh lime juice adds a bright, tangy kick, while Thai chili paste provides a gentle but persistent heat. Plump medium shrimp cook quickly in the simmering stock, retaining their sweet, tender texture. Earthy straw mushrooms or fresh button mushrooms add a satisfying chew and depth to the soup. Garnished with fresh green chilies and cilantro, this dish is perfect for a light yet flavorful weeknight dinner or an appetizer for a larger gathering. It comes together quickly, making it an excellent choice when you crave authentic, home-style Thai flavors without a long wait.Ingredients
Directions
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Peel and devein the shrimp, saving the shells.
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Rinse the peeled shrimp, pat dry, and set aside.
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If using fresh lemongrass, trim the tough tops and cut each stick into 2-inch pieces, then lightly crush them.
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In a large pot, combine the lemongrass, kaffir lime leaves, chicken stock, and shrimp shells.
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Bring the mixture to a boil, then reduce heat and simmer gently for 20 minutes.
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Strain the broth into a clean pot, discarding the solids and shells.
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Stir in the fish sauce, lime juice, and Thai chili paste.
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Taste and adjust seasoning with more fish sauce, lime juice, or chili paste as desired.
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If using canned straw mushrooms, drain and add them to the broth. If using fresh mushrooms, quarter them, blanch in boiling water for 1 minute, drain, and add to the broth.
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Slice the green chilies into fine rounds for garnish.
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Wash and chop the cilantro.
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Bring the soup back to a boil.
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Add the peeled shrimp to the boiling soup.
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Cook on medium heat for 2 minutes, or until the shrimp turn opaque and pink.
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Ladle into bowls and garnish with sliced chilies and cilantro leaves.
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Serve immediately while hot.
Nutrition Facts
Servings 6
- 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.
Note
Thai Chili Paste Substitute: If you cannot find Thai chili paste (nam prik pow), you can substitute with a mixture of 1/4 teaspoon cayenne pepper, 1/4 teaspoon sugar, and 1/2 teaspoon oil.
Make-Ahead: The soup base can be prepared up to the mushroom stage several hours in advance and stored in the refrigerator. Reheat before adding the shrimp.
Shrimp Shells: Do not discard the shrimp shells; they add significant flavor and sweetness to the broth.
Heat Level: Adjust the amount of Thai chili paste or fresh green chilies to suit your preferred level of spiciness.
