Hot and Sour Shrimp Soup Recipe - Allrecipes.com
Hot and Sour Shrimp Soup Recipe
  • READY IN 40 mins

Hot and Sour Shrimp Soup

Recipe by  

"Garnish with fresh basil, if desired. Try using straw mushrooms in place of regular mushrooms. Break the noodles in half before cooking."

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Ingredients Edit and Save

Original recipe makes 6 servings Change Servings
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Directions

  1. Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain.
  2. Meanwhile, in a large saucepan, heat oil over medium heat. Cook mushrooms and garlic in oil until soft (do not brown). Stir in tomato, pineapple, celery and sugar and cook until tomatoes begin to soften. Stir in chicken broth and water; bring to a boil. Reduce heat and stir in lime juice and soy sauce; simmer 5 minutes. Stir in shrimp and red pepper and simmer 3 minutes more, until shrimp are pink. Stir in bean sprouts, onion and reserved noodles. Heat through and serve.
Kitchen-Friendly View
  • PREP 20 mins
  • COOK 20 mins
  • READY IN 40 mins
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Reviews More Reviews

Most Helpful Positive Review
Aug 18, 2003

This is soooooo good. I made the mistake of thinking I could peel and devein my own shrimp....I recommend just buying the stuff already done. This isn't really good reheated so you may want to make sure this is your main dish if you have a smaller family.

 
Most Helpful Critical Review
Dec 25, 2007

This soup was fair. In my opinion it was a little on the bland side. I would make it again, but with less water and more broth to add flavor. Add more noodles too, throw in the whole 8 oz bag.

 

23 Ratings

Feb 20, 2007

Ok, I used this recipe more as a guide. I pretty much just eyeballed the ingredients, adding more of whatever until it tasted how I wanted. I omitted the sugar, and used some of the pineapple juice instead, and I also added a good splash of Fish Sauce for more of an authentic Thai flavor. Finally, I didn't bother cooking my noodles separately - I just added them to the soup, and let them soften in the broth. This was absolutely delicious, and something I will definitely make again. Thanks so much, Kathleen!

 
May 03, 2003

very nice,easy to make and yes, it is elegant!

 
Nov 28, 2008

This recipe is a wonderful base for what I have been looking for!! I like mine served over white rice, so I left out the noodles altogether. I used shitake mushrooms, more tomatoes, left out the sugar and used the pineapple juice instead. The most important ingredient, however, is FISH SAUCE. I just poured it to taste....lots of it =) I absolutely LOVE, LOVE, LOVE this soup!! It's fabulous!!!

 
Aug 03, 2007

I was really craving soup and this recipe really hit the spot! Since pineappple can have a strong flavor I made sure to cut it into small pieces. Instead of the pepper flakes I added red pepper paste to give it a more uniform heat. I am looking forward to the leftovers for lunch.

 
Dec 02, 2007

Followed recipe except for following changes: Doubled noodles (used rice noodles - authentic), doubled mushrooms (we love mushrooms) and doubled garlic... It turned out better than expected. Easy to make, quick and delicious! Makes a great "cold day" warm-me-up lunch ...

 
Jan 06, 2011

This soup was actually quite good! However, I would definitely add and improve to this, as the flavor on its own is a little bland for my taste. I had to substitute some items, however. Instead of white button mushrooms, I used portobella caps and I think it made the soup a lot heartier than it would have been. I also omitted the tomato and celery, added a generous helping of rice vinegar (about 1/2 cup), and used a LOT MORE soy sauce than what it called for (about 1/4 cup or so). (I like my soup salty and sour!) This was really good and filling. For those on Weight Watchers: as made, 1 serving equals 4 PlusPoints. Delicious. Thanks, Kathleen!

 

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Nutrition

  • Calories
  • 197 kcal
  • 10%
  • Carbohydrates
  • 23.7 g
  • 8%
  • Cholesterol
  • 131 mg
  • 44%
  • Fat
  • 4.3 g
  • 7%
  • Fiber
  • 1.6 g
  • 7%
  • Protein
  • 16.2 g
  • 32%
  • Sodium
  • 996 mg
  • 40%

* Percent Daily Values are based on a 2,000 calorie diet.

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