Hot and Sour Shrimp Soup is a superb example of the food of Vietnam. The ingredients and techniques are simple but produce the maximum flavour and aromas. It is truly an experience that I return to often. You can use prawn in place of shrimp and add chilli sauce for an extra kick. The mixture of the soft noodles and crunchy bean sprouts adds a new dimension which is in harmony with the rest of the ingredients. Serve this soup as a main dish.
Hot and Sour Shrimp Soup
A superb Vietnamese Hot and Sour Shrimp Soup recipe. You can use Thai Bird or Jalapenos chilies to spice up the soup. On a cold evening, a bowl of this will warm your cockles and keep you going.
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Servings: 4 people
Calories: 187kcal
Ingredients
- 10 oz thin rice noodles
- 5 cups chicken stock
- 1 tsp lemon grass
- 16 oz Shrimp
- 1/4 cup lime juice
- 2 cups bean sprouts
- 2 large scallions thinly sliced,
- 1/2 cup mint
- 1/2 cup basil
- 1/2 cup cilantro coriander
- 1 fresh hot chile pepper to taste
- ground pepper to taste
- Salt to taste
Instructions
- This Hot and Sour Shrimp Soup is very easy. Start by bringing 1 gallon of water to a boil.
- Remove from the heat and add the noodles.10 oz thin rice noodles
- Soak until the noodles are tender, 5 to 10 minutes (see package directions).
- Drain and divide the noodles between 4 individual soup bowls.
- Meanwhile, simmer the stock, lemon grass, and reserved shrimp shells in a large pot over moderate heat for 15 minutes.5 cups chicken stock, 1 tsp lemon grass
- Add the hot chillies and simmer for 5 minutes.1 fresh hot chile pepper
- Strain, discard the solids, and return the stock to the pot.
- Immediately before serving, bring the stock to a simmer and add the shrimp, lime juice, salt, and pepper and cook just until the shrimp are firm and opaque, about 2 minutes.16 oz Shrimp, 1/4 cup lime juice, Salt, ground pepper
- Divide the beans sprouts and scallions between the soup bowls and ladle the soup into the bowls.2 cups bean sprouts, 2 large scallions
- Garnish the hot and sour shrimp soup with the fresh herbs and serve immediately.1/2 cup mint, 1/2 cup basil, 1/2 cup cilantro
Notes
Notes:
The Lemon Grass needs to be bruised and then chopped. To bruise it just hit it with a rolling pin or food mallet.
The shrimp should be peeled but the shells retained.
The Chilies need to be finely chopped. Use the chillies you prefer and are comfortable eating.
Nutrition
Calories: 187kcal | Carbohydrates: 15g | Protein: 30g | Fat: 2g | Saturated Fat: 0.2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 0.3g | Cholesterol: 220mg | Sodium: 1241mg | Potassium: 718mg | Fiber: 3g | Sugar: 6g
26 comments
Wasn’t sure but am.now. so delicious and very easy to make.
The shrimp were succulent, the noodles soaked up the flavour beautifully, and the broth was incredibly aromatic. I added a bit more chilli for extra heat, and it was fantastic.
Fantastic balance of flavours
The lime juice gave the soup a bright punch, and the chilli gave it just the right amount of fire. The herbs made it taste clean and fresh.
The lemongrass and lime juice give the broth such a fresh, zesty kick, while the chilli adds just the right amount of heat. The fresh herbs on top take it to another level.
he Hot and Sour Shrimp Soup was fantastic!
I’ll be making this whenever I need a quick, healthy meal.
The shrimp were perfectly cooked, and the fresh herbs added a delightful fragrance. I could eat this every week.
The lemongrass gave it a subtle citrusy note, and the fresh coriander added so much aroma. The bean sprouts added the perfect crunch.
This soup is pure comfort in a bowl. The heat from the chilli is balanced perfectly with the tangy lime and the freshness of mint and basil. It’s also visually beautiful with all the fresh herbs and scallions on top.
The heat from the chilli didn’t overpower the delicate shrimp, and the lime juice kept everything light. The bean sprouts and scallions added wonderful texture.
It’s light, yet satisfying – my new go-to soup.
The bean sprouts gave it a lovely crunch, and the rice noodles made it filling without feeling heavy. I’ll definitely be making this again.
Five stars! I was impressed by how quickly this came together. The lime juice really brightened the flavour, and the shrimp were tender and juicy.
The broth was rich but still light, and the combination of basil, mint, and coriander at the end made it taste so fresh. Perfect for a cold evening.
I’m a big fan of hot and sour flavours, and this soup did not disappoint.
I’ve tried many shrimp soups, but this one stands out. The stock, infused with lemongrass and chilli, had so much depth. The mix of fresh herbs was refreshing, and the noodles made it hearty enough for dinner.
I especially liked the contrast between the hot broth and the cool, crisp bean sprouts. Lovely touch.
Amazing soup.
Absolutely loved this! It’s easy to prepare but tastes like you’ve spent hours in the kitchen. The lemongrass made the broth so fragrant, and the chilli gave it a pleasant kick.
This Hot and Sour Shrimp Soup hit all the right notes – tangy, spicy, and fresh.
I love how easy this was to make. Ta
The broth had layers of flavour – spicy from the chilli, sour from the lime, and aromatic from the lemongrass. The fresh herbs were such a nice touch. Even my kids loved it, just toned down the chilli for them.
The chicken stock base infused with lemongrass was fragrant and comforting, and the shrimp cooked perfectly in just a couple of minutes.
his soup is bursting with flavour – spicy, tangy, and herbaceous all at once.
This is one of the best shrimp soups I’ve had.