Include in Print View:

Hot & Sour Shrimp Soup (Thai)

Hot & Sour Shrimp Soup (Thai recipe image
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.
Cooking Method: ,
Cuisine:
Courses:
Difficulty: Advanced
Servings: 6
Calories: 143.1
Dietary: Gluten-free
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
  • 1 pound Medium shrimp
  • 2 Sticks Fresh lemongrass; OR
  • 2 tablespoon Dried lemongrass
  • 4 Kaffir Lime leaves
  • 1.5 quart Chicken stock
  • 1 tablespoon Fish sauce or salt to taste
  • 3 tablespoon Fresh lime juice or to taste
  • 1 teaspoon Thai chili paste -(nam prik pow) OR see NOTE
  • 15 oz Canned straw mushrooms; -OR- 12 md -Fresh mushrooms
  • 3 Fresh hot green chilies For garnish
  • 3 tablespoon Cilantro
Directions
  1. 1
    Peel and devein the shrimp, saving the shells.
  2. 2
    Rinse the peeled shrimp, pat dry, and set aside.
  3. 3
    If using fresh lemongrass, trim the tough tops and cut each stick into 2-inch pieces, then lightly crush them.
  4. 4
    In a large pot, combine the lemongrass, kaffir lime leaves, chicken stock, and shrimp shells.
  5. 5
    Bring the mixture to a boil, then reduce heat and simmer gently for 20 minutes.
  6. 6
    Strain the broth into a clean pot, discarding the solids and shells.
  7. 7
    Stir in the fish sauce, lime juice, and Thai chili paste.
  8. 8
    Taste and adjust seasoning with more fish sauce, lime juice, or chili paste as desired.
  9. 9
    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.
  10. 10
    Slice the green chilies into fine rounds for garnish.
  11. 11
    Wash and chop the cilantro.
  12. 12
    Bring the soup back to a boil.
  13. 13
    Add the peeled shrimp to the boiling soup.
  14. 14
    Cook on medium heat for 2 minutes, or until the shrimp turn opaque and pink.
  15. 15
    Ladle into bowls and garnish with sliced chilies and cilantro leaves.
  16. 16
    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.

Keywords: thai, shrimp, soup, hot, sour, lemongrass, kaffir lime, chili, mushroom, broth, spicy, seafood, dinner, asian, gluten-free, quick, healthy, light, flavorful, aromatic
Read it online: https://www.chefs-mate.com/recipe/hot-sour-shrimp-soup-thai-2/