This authentic Thai Hot and Sour Shrimp Soup is a quick yet deeply flavorful dish that brings the essence of Southeast Asian cooking to your table. The broth is built from a rich chicken stock infused with fresh lemongrass, kaffir lime leaves, and aromatic shrimp shells, creating a complex base that is both savory and bright. Medium shrimp are added at the last moment to ensure they remain tender and succulent, while straw mushrooms provide a satisfying earthy contrast. The perfect balance of heat from Thai chili paste and acidity from fresh lime juice makes this soup incredibly refreshing and satisfying.
Hot & Sour Shrimp Soup (Thai)
Description
This authentic Thai Hot and Sour Shrimp Soup is a quick yet deeply flavorful dish that brings the essence of Southeast Asian cooking to your table. The broth is built from a rich chicken stock infused with fresh lemongrass, kaffir lime leaves, and aromatic shrimp shells, creating a complex base that is both savory and bright. Medium shrimp are added at the last moment to ensure they remain tender and succulent, while straw mushrooms provide a satisfying earthy contrast. The perfect balance of heat from Thai chili paste and acidity from fresh lime juice makes this soup incredibly refreshing and satisfying.Ingredients
Directions
-
Peel and devein the shrimp, saving the shells for the broth.
-
Rinse the peeled shrimp, pat them dry, and refrigerate until ready to use.
-
If using fresh lemongrass, cut each stick into 2-inch pieces and lightly crush them to release oils; discard the tough tops.
-
In a large pot, combine the lemongrass, lime leaves, chicken stock, and reserved shrimp shells.
-
Bring the mixture to a boil, then reduce heat and simmer gently for 20 minutes to infuse the broth.
-
Strain the broth through a fine-mesh sieve into a clean pot, discarding the solids.
-
Stir in the fish sauce, lime juice, and Thai chili paste into the hot broth.
-
Taste and adjust seasoning with more fish sauce, lime juice, or chili paste as desired.
-
Drain the canned straw mushrooms and add them to the simmering broth.
-
While the soup simmers, thinly slice the green chilies into fine rounds for garnish.
-
Wash and chop the cilantro leaves.
-
When ready to serve, bring the soup back to a gentle boil.
-
Add the peeled shrimp to the boiling soup and cook for 2 minutes, or until they turn opaque and pink.
-
Ladle the hot soup into bowls and garnish with sliced chilies and fresh cilantro.
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
The soup can be prepared up to the point of adding the shrimp and mushrooms several hours in advance. Store covered in the refrigerator and reheat before adding the shrimp just before serving.
If you cannot find Thai chili paste, you can substitute it with a mixture of 1/4 teaspoon cayenne pepper, 1/4 teaspoon sugar, and 1/2 teaspoon oil.
Fresh mushrooms can be used instead of canned. If doing so, quarter them and blanch in lightly salted boiling water for 1 minute before draining and adding to the soup.
For extra heat, add more chili paste or fresh chilies to taste. For a milder version, reduce the chili paste amount.
