This vibrant Thai Hot and Sour Shrimp Soup is a masterclass in balancing heat, sourness, and umami. The base is a rich chicken stock infused with crushed lemongrass, kaffir lime leaves, and shrimp shells for deep seafood flavor. Strained for clarity, the broth is finished with fish sauce and lime juice to create a tangy, spicy elixir. Straw mushrooms add a meaty texture, while fresh green chilies and coriander provide a fresh, aromatic finish. Its an incredibly quick weeknight dinner that feels luxurious, perfect for warming up on a cool evening or as a light, flavorful starter before a larger meal.
Thai Hot And Sour Shrimp Soup
Description
This vibrant Thai Hot and Sour Shrimp Soup is a masterclass in balancing heat, sourness, and umami. The base is a rich chicken stock infused with crushed lemongrass, kaffir lime leaves, and shrimp shells for deep seafood flavor. Strained for clarity, the broth is finished with fish sauce and lime juice to create a tangy, spicy elixir. Straw mushrooms add a meaty texture, while fresh green chilies and coriander provide a fresh, aromatic finish. Its an incredibly quick weeknight dinner that feels luxurious, perfect for warming up on a cool evening or as a light, flavorful starter before a larger meal.Ingredients
Directions
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Wash the unpeeled shrimp well, then peel and devein them, keeping the peelings aside.
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Rinse the peeled shrimp again and pat them dry with paper towels.
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Cut 3-inch pieces from the bottom end of each lemongrass stick and crush them lightly with the back of a knife.
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Discard the tough upper parts of the lemongrass sticks.
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In a large pot, combine the chicken stock, crushed lemongrass, kaffir lime leaves, and reserved shrimp peelings.
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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 through a fine-mesh sieve into a clean pot, discarding the solids.
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Stir in the fish sauce, lime juice, and chili paste.
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Taste and adjust seasoning with additional fish sauce or lime juice if needed.
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Add the drained straw mushrooms to the broth and heat through.
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Slice the green chilies into very fine rounds.
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Wash and dry the fresh coriander leaves.
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Bring the soup back to a boil.
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Add the peeled shrimp and cook for 2 minutes, or until they turn opaque and pink.
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Ladle the hot soup into serving bowls.
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Garnish each bowl with the sliced green chilies and fresh coriander leaves.
Nutrition Facts
Servings 6
- Amount Per Serving
- Calories 44.5kcal
- % Daily Value *
- Total Fat 0.3g1%
- Saturated Fat 0.1g1%
- Cholesterol 0.0mg0%
- Sodium 3.0mg1%
- Total Carbohydrate 15.5g6%
- Dietary Fiber 4.2g17%
- Sugars 2.2g
- Protein 1.2g3%
* 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: The soup base (without shrimp and garnishes) can be stored in the refrigerator for up to 3 days. Reheat gently before adding the shrimp and fresh garnishes.
Substitutions: If kaffir lime leaves are unavailable, you can use a bit of lime zest for aroma, though the flavor will be different. Fresh lemongrass is essential; do not substitute with dried unless necessary, as the flavor profile will change significantly.
Tip: The shrimp peelings are crucial for creating a rich, seafood-forward broth. Do not skip this step if you want authentic flavor.
Variations: For a creamier version, add a splash of coconut milk at the end. You can also add other vegetables like sliced bell peppers or bamboo shoots.
