"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." — Emily Tisdale
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grated lemon zest
grated lime zest
1 (15 ounce) can
whole straw mushrooms, drained
frozen fully cooked salad shrimp, thawed
Asian fish sauce (nuoc mam or nam pla)
fresh lime juice
green onions, chopped
chopped fresh cilantro
red chile peppers, seeded and chopped
salt and pepper to taste
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
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.
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.
Yum! my mom makes this all the time on cold days! I love the spicy/sour combination. Reallt works if you have a cold! :)
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!
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!
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!
* Percent Daily Values are based on a 2,000 calorie diet.
Super Hot and Sour Shrimp Soup
Serving Size: 1/6 of a recipe
Servings Per Recipe: 6
Amount Per Serving
Calories from Fat: 25
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