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Super Hot and Sour Shrimp Soup

By: Emily Tisdale

"Asian inspired soup that is easy and delicious. It's a meal on it's own and perfect for chilly days. My husband, who doesn't like Chinese food, loves this spicy soup at the start of a dinner. Leftovers freeze well."

Rate/Review | Read Reviews (10)

What to Drink?
	Riesling
	The Vodka Collins
	Best Lemonade Ever

Prep Time:
15 Min

Cook Time:
15 Min

Ready In:
30 Min

Servings (Help)

US Metric Calculate

Original Recipe Yield 6 servings

Ingredients

4 cups shrimp stock
1 tablespoon grated lemon zest
1 tablespoon grated lime zest
1 (15 ounce) can whole straw mushrooms, drained
1 pound frozen fully cooked salad shrimp, thawed
3 tablespoons Asian fish sauce (nuoc mam or nam pla)
1/4 cup fresh lime juice
3 green onions, chopped
2 tablespoons chopped fresh cilantro
1 red chile peppers, seeded and chopped
salt and pepper to taste

Directions

Combine the shrimp stock, lemon zest and lime zest in a large pot and bring to a boil. Reduce heat to medium and simmer for about 5 minutes. Add mushrooms and shrimp and cook until shrimp have heated through, about 5 minutes. Stir in the fish sauce, lime juice, green onion, cilantro and chile pepper. Taste and adjust salt and pepper if needed. Soup should be sour, salty, spicy and hot.