Hot and Sour Shrimp Soup
Dive into the vibrant, tongue-tingling flavors of Hot and Sour Shrimp Soup, a classic Thai-inspired dish that's both comforting and exhilarating. This quick and easy recipe combines tender, succulent shrimp with a fragrant broth infused with lemongrass, ginger, and garlic. With the perfect balance of spicy Thai chili heat, tangy lime juice, and savory fish sauce, each spoonful is a celebration of bold, authentic flavors. Sliced mushrooms and tomatoes add texture and heartiness, while a garnish of fresh cilantro and green onions brightens the dish to perfection. Ready in just 35 minutes, this soul-warming soup is ideal for a weeknight dinner or a light appetizer that impresses every time. Serve it with lime wedges to elevate this irresistible combination of hot and sour notes!
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Recipe Information
Ingredients
- 1 pound Raw shrimp (peeled and deveined)
- 6 cups Chicken or vegetable stock
- 2 stalks Lemongrass stalks (bruised and cut into 4-inch pieces)
- 2 tablespoons Fresh ginger (sliced)
- 3 cloves Garlic cloves (minced)
- 2 peppers Thai red chili peppers (sliced)
- 3 tablespoons Fish sauce
- 3 tablespoons Fresh lime juice
- 1 tablespoon Brown sugar
- 2 teaspoons Soy sauce
- 1 cup Mushrooms (sliced)
- 2 medium Tomatoes (quartered)
- 3 stalks Green onions (sliced thinly)
- 2 tablespoons Cilantro (chopped)
- 0.25 teaspoons Ground white pepper
Instructions
In a large soup pot, bring the chicken or vegetable stock to a boil over medium heat.
Add the lemongrass, ginger, garlic, and chili peppers to the pot. Let simmer for 5 minutes to infuse the flavors.
Reduce the heat to medium-low and add the fish sauce, lime juice, brown sugar, and soy sauce. Stir well to combine.
Add the sliced mushrooms and tomatoes to the pot and simmer for another 5 minutes, allowing the vegetables to soften slightly.
Gently add the raw shrimp to the soup and cook for 3-4 minutes, or until the shrimp are pink and opaque.
Taste the soup and adjust seasoning as needed. Add a pinch of ground white pepper for extra heat if desired.
Remove the lemongrass and discard before serving.
Ladle the soup into bowls and garnish with sliced green onions and freshly chopped cilantro.
Serve immediately with lime wedges on the side for an extra zesty kick.
Nutrition Facts
Calories |
765 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 5.9 g | 8% | |
| Saturated Fat | 1.3 g | 6% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 857 mg | 286% | |
| Sodium | 9877 mg | 429% | |
| Total Carbohydrate | 56.5 g | 21% | |
| Dietary Fiber | 6.1 g | 22% | |
| Total Sugars | 25.3 g | ||
| Protein | 130.6 g | 261% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 527 mg | 41% | |
| Iron | 8.6 mg | 48% | |
| Potassium | 3306 mg | 70% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
