This vibrant Thai Hot & Sour Shrimp Soup delivers an explosive blend of flavors with every spoonful. The aromatic base, built from lemongrass, kaffir lime leaves, and fresh chilies, creates a deeply savory broth that is both warming and refreshing. Juicy shrimp cook quickly in the hot liquid, ensuring a tender texture, while straw mushrooms add an earthy contrast. Bright lime juice and salty fish sauce balance the heat, making this dish perfect for a quick weeknight dinner or a light yet satisfying lunch.
Thai Hot & Sour Shrimp Soup
Description
This vibrant Thai Hot & Sour Shrimp Soup delivers an explosive blend of flavors with every spoonful. The aromatic base, built from lemongrass, kaffir lime leaves, and fresh chilies, creates a deeply savory broth that is both warming and refreshing. Juicy shrimp cook quickly in the hot liquid, ensuring a tender texture, while straw mushrooms add an earthy contrast. Bright lime juice and salty fish sauce balance the heat, making this dish perfect for a quick weeknight dinner or a light yet satisfying lunch.Ingredients
Directions
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Wash the unpeeled shrimp well under cold running water.
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Peel and devein the shrimp, reserving the peelings for the broth.
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Wash 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 a knife or mallet. Discard the tough top portions.
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Combine chicken stock, crushed lemongrass, kaffir lime leaves, and shrimp peelings in a large pot.
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Bring the mixture to a boil, then reduce heat and simmer gently for 20 minutes to infuse the flavors.
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Strain the broth through a fine-mesh sieve into a clean pot, discarding the solids.
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Add fish sauce, lime juice, and chili paste to the strained broth. Stir well to dissolve.
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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 soup.
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Wash and dry the coriander leaves.
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Slice the fresh green chilies into very fine rounds.
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Bring the soup back to a boil.
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Add the peeled shrimp and cook for about 2 minutes, or until the shrimp turn opaque and curl.
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Ladle the soup into serving bowls and garnish with fresh coriander leaves and sliced green chilies.
Nutrition Facts
Servings 6
- Amount Per Serving
- Calories 210kcal
- % Daily Value *
- Total Fat 1.5g3%
- Saturated Fat 0.5g3%
- Cholesterol 180mg60%
- Sodium 850mg36%
- Total Carbohydrate 8g3%
- Dietary Fiber 1g4%
- Sugars 1g
- Protein 35g70%
* 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 an airtight container in the refrigerator for up to 3 days. Reheat gently before adding fresh shrimp and garnishes.
Ingredient Substitutions: If fresh lemongrass is unavailable, you can use 1/2 teaspoon of lemongrass powder, though fresh is preferred for aroma. Dried kaffir lime leaves can be used if fresh are not available, but crush them before adding to release flavor.
Tip: Do not overcook the shrimp, as they will become rubbery. They cook very quickly in the hot broth.
Variation: For extra heat, increase the amount of green chilies or add a drizzle of chili oil.
