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Super Hot and Sour Shrimp Soup

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."
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30 m servings 140 cals
Original recipe yields 6 servings


  • Calories:
  • 140 kcal
  • 7%
  • Fat:
  • 2.8 g
  • 4%
  • Carbs:
  • 7.3g
  • 2%
  • Protein:
  • 22 g
  • 44%
  • Cholesterol:
  • 115 mg
  • 38%
  • Sodium:
  • 1463 mg
  • 59%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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  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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Read all reviews 19
  1. 23 Ratings

Most helpful positive review

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 ...

Most helpful critical review

Didn't see scrimp stock in the store so we used Fish Stock instead. Was not a great idea. Tasted like fish vomit. Fish stock sounded like a replacement for scrimp stock but there must be reaso...

Most helpful
Most positive
Least positive

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 ...

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

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.

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 freez...

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 alr...

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

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 shell...

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!

Absolutely Loved IT! It's superb, but a milder and easier version of the Thai soup~Tom Yum Goong. I added red curry paste and tamarind sauce; tripled the mushrooms~oyster and button. Finish o...