Super Hot and Sour Shrimp Soup Recipe - Allrecipes.com
Super Hot and Sour Shrimp Soup Recipe
  • READY IN 30 mins

Super Hot and Sour Shrimp Soup

Recipe by  

"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."

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Ingredients Edit and Save

Original recipe makes 6 servings Change Servings
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  • PREP

    15 mins
  • COOK

    15 mins
  • READY IN

    30 mins

Directions

  1. 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.
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Reviews More Reviews

May 26, 2011

Okay, I very rarely review recipes, but I had to on this one. My non-english speaking Vietnamese girlfriends mom gave me a thumbs up for this dish. I did of course make changes: Used 8 cups of shrimp stock(4 shrimp boullion cubes in 8 cups of water), 3-10 oz cans of straw mushrooms drained, 1-8 oz can of sliced Bamboo Shoots drained, 1 brick of firm Tofu sliced into 3/4 inch cubes, 3 Roma tomatoes seeded and chopped into 1 inch pieces, Fish sauce to taste about 6 Tbls, 1 Tbls White pepper and 2 pounds of frozen Cocktail Shrimp . Served with Lime wedges, Cilantro, blanched Bean Sprouts, Hot Chili oil, Pho noodles and Rice prestaged on the dinner table so individuals could adjust hot and sour to their own taste, and choose to eat plain or with noodles or rice. Hope this helps. Stu

 
Oct 13, 2010

of course i added my own little twist! home-made fish/shrimp stock! A+

 
Jun 02, 2011

Just what I needed to use up some limes. Easy preparation, quick and delicious meal. I used large shrimp--made the shrimp broth with the shells, then proceeded with the recipe.

 
Jan 05, 2010

I am going to rate this a 5 because my family LOVED it. I was looking for a totally different hot and sour soup, so it didn't satisfy me. It was not hot at all, even in the least bit. it was alright, I wasn't expecting it to taste so shrimpy though. I do recommend you try it though, since my family absolutely raved about it.

 
Oct 20, 2008

Yum! my mom makes this all the time on cold days! I love the spicy/sour combination. Reallt works if you have a cold! :)

 
Oct 02, 2011

OMG!!! Anytime I make shrimp, either grilled, bbq, or just boiled, I take the shells and cook down a stock with a small amount of water with the leftover shells. I had 8 cups sitting in my freezer and made this...to die for! After doubling the recipe, I added a large can of bean sprouts, some yellow miso paste, rice noodles and sriracha for spice since I didn't have red chile peppers. This is a great recipe. A definite keeper!

 
Jul 18, 2011

This soup was super hot and sour just as it claimed and I wouldn't change a thing except for maybe using some bean sprouts for garnish next time. Thanks for sharing!

 
Feb 24, 2015

My BF and I made this this weekend. He wanted a soup that reminded him of one he used to get from a Thai woman at a restaurant when he wasn't feeling good. We made a stock with the shrimp shells (used big, rather than salad sized, which we think was the right choice...at least for us) and added some clam juice and fish stock concentrate to the liquid. In the soup he wanted lemon grass like he was used to in the one from the restaurant. We used the canned mushrooms and also added some fresh shitake. We used a whole tube of Gourmet Garden's finely chopped red chilies because we couldn't find fresh. We like things HOT. This was nowhere near hot enough for us so we kept adding until it reached our desired heat level. We also doubled the cilantro because we love that flavor as well. Many of these ingredients are very salty. I was worried that our stock was not salty enough and a bit too bland, but when everything was added it was PLENTY salty, so I suggest not adding extra salt until the end. We loved this and he said it was just like the one from the restaurant. We had a blast making this together. I would have rated this a four but my BF was so happy with it that it gets a five:) Thank you so much!++++Just made this again and added some mussels and used oyster sauce because we couldn't find our fish sauce. Added lots of heat and-again- this was a great soup. Easy to get down when my stomach was upset.

 

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Nutrition

  • Calories
  • 140 kcal
  • 7%
  • Carbohydrates
  • 7.3 g
  • 2%
  • Cholesterol
  • 115 mg
  • 38%
  • Fat
  • 2.8 g
  • 4%
  • Fiber
  • 2.4 g
  • 9%
  • Protein
  • 22 g
  • 44%
  • Sodium
  • 1501 mg
  • 60%

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

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