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Hot & Sour Shrimp Soup

Hot & Sour Shrimp Soup recipe image
This vibrant soup delivers a perfect harmony of spicy heat and tangy citrus, anchored by a deeply flavorful shrimp shell broth. The combination of lemongrass, fresh lime juice, and fish sauce creates an aromatic base that highlights the sweetness of medium raw shrimp. Straw mushrooms add a delicate texture, while fresh herbs like cilantro and mint provide a refreshing finish. Ideal for weeknight dinners or light lunches, this dish brings restaurant-quality flavor to your home kitchen with simple ingredients.
Cooking Method:
Cuisine:
Courses:
Difficulty: Advanced
Servings: 6
Calories: 135
Dietary: Gluten-free
Description
This vibrant soup delivers a perfect harmony of spicy heat and tangy citrus, anchored by a deeply flavorful shrimp shell broth. The combination of lemongrass, fresh lime juice, and fish sauce creates an aromatic base that highlights the sweetness of medium raw shrimp. Straw mushrooms add a delicate texture, while fresh herbs like cilantro and mint provide a refreshing finish. Ideal for weeknight dinners or light lunches, this dish brings restaurant-quality flavor to your home kitchen with simple ingredients.
Ingredients
  • 1/2 pound Medium raw shrimp
  • 1 tablespoon Vegetable oil
  • 5 cups Chicken broth
  • 2 stalks Lemongrass, bruised and cut into 2-inch pieces
  • 1 lime Lime, peeled (zest only)
  • 1 serrano or jalapeo chile Serrano or jalapeo chile, halved
  • 1/2 cup Canned straw mushrooms
  • 2 1/2 tablespoons Fresh lime juice
  • 1 tablespoon Fish sauce (Nuoc mam)
  • 2 green onions Green onions (including tops), thinly sliced
  • 2 tablespoons Coarsely chopped cilantro
  • 1 1/2 tablespoons Coarsely chopped mint leaves
  • 1 serrano or jalapeo chile Serrano or jalapeo chile, seeded and slivered (for garnish)
Directions
  1. 1
    Shell the shrimp, rinse the shells thoroughly, and pat them dry.
  2. 2
    Cut the shrimp in half horizontally and rinse out the sand veins.
  3. 3
    Place a large pot over high heat until hot.
  4. 4
    Add the vegetable oil, swirling to coat the surface.
  5. 5
    Add the shrimp shells; cook until they turn pink, about 30 seconds.
  6. 6
    Add the chicken broth, lemongrass, lime peel, and chile.
  7. 7
    Bring to a boil over high heat.
  8. 8
    Reduce the heat to medium-low, cover, and simmer for 20 minutes.
  9. 9
    Strain the broth, discarding the shells and seasonings.
  10. 10
    Return the broth to the pot and heat to a simmer.
  11. 11
    Add the shrimp and straw mushrooms and cook until the shrimp turn pink, about 2 minutes.
  12. 12
    Stir in the fresh lime juice and fish sauce.
  13. 13
    Ladle the soup into individual bowls.
  14. 14
    Garnish with green onions, cilantro, mint leaves, and slivered chile.

Nutrition Facts

Servings 6

Amount Per Serving
Calories 135kcal
% Daily Value *
Total Fat 5.5g9%
Saturated Fat 0.5g3%
Cholesterol 110mg37%
Sodium 700mg30%
Total Carbohydrate 4g2%
Dietary Fiber 1g4%
Sugars 1g
Protein 15g30%

* 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

For a deeper flavor, you can use a mix of chicken and vegetable broth.

If lemongrass is unavailable, you can substitute with a few drops of lemongrass paste or extra lime zest.

Adjust the spiciness by removing seeds from the chile or adding more for extra heat.

Serve immediately while hot. Leftovers can be stored in the refrigerator for up to 2 days.

Feel free to add other vegetables like spinach or bean sprouts for added nutrition.

Keywords: shrimp, soup, lemongrass, fish sauce, spicy, citrus, vietnamese, seafood, broth, straw mushrooms, lime juice, chili, herbs, cilantro, mint, green onion, simmered, appetizer, light meal, asian cuisine
Read it online: https://www.chefs-mate.com/recipe/hot-sour-shrimp-soup/