Facebook LinkedIn Email Pinterest Twitter Instagram YouTube Icon Navigation Search Icon Main Search Icon Video Play Icon Plus Icon Minus Icon Check Icon Print Icon Note Icon Heart Icon Filled Heart Icon Single Arrow Icon Double Arrow Icon Hamburger Icon TV Icon Close Icon Sorted Hamburger/Search Icon
Recipe

Thai Hot & Sour Shrimp Soup

Alan Richardson

Yield: Yields about eight cups.

Servings: four.

Galangal, a rhizome similar to ginger, is available fresh or frozen in Asian markets; ginger is an acceptable substitute. Chile paste, made from ground red chiles, garlic, and vinegar, is sold in Asian markets and some supermarkets.

Ingredients

  • 1 Tbs. vegetable oil
  • 1 tsp. finely chopped garlic
  • 1/2 tsp. chile paste
  • 1/2 tsp. crushed red pepper flakes
  • 3 thin slices fresh or frozen galangal (or 2 thin slices fresh, peeled ginger)
  • 1 stalk lemongrass, bruised with the side of a knife and cut into 1-inch pieces on the diagonal
  • 6 cups homemade or low-salt chicken broth
  • 2 Tbs. fish sauce
  • 4-1/2 tsp. granulated sugar
  • 2 kaffir lime leaves, cut in half (optional)
  • 1/2 cup drained canned straw mushrooms (or 3 oz. white mushrooms, quartered)
  • 2 plum tomatoes, seeded and chopped
  • 1/2 lb. raw shrimp, shelled and deveined
  • 1/4 cup fresh lime juice
  • 1 scallion (white and green parts), coarsely chopped
  • 5 fresh basil leaves, chopped
  • 5 fresh cilantro sprigs, chopped

Nutritional Information

      Nutritional Sample Size per 2-cup serving
      Calories (kcal) : 150
      Fat Calories (kcal): 50
      Fat (g): 5
      Saturated Fat (g): 1
      Polyunsaturated Fat (g): 1
      Monounsaturated Fat (g): 3
      Cholesterol (mg): 85
      Sodium (mg): 860
      Carbohydrates (g): 12
      Fiber (g): 1
      Protein (g): 15

Preparation

  • In a saucepan, heat the oil over moderate heat. Add the garlic, chile paste, and red pepper flakes. Stir until fragrant, about 1 minute. Add the galangal and lemongrass; stir until the ingredients are lightly browned, about 2 minutes. Add the chicken broth and simmer for 15 to 20 minutes.
  • Bring the soup to a boil. Add the fish sauce, sugar, kaffir lime leaves, mushrooms, and tomatoes. Add the shrimp and cook until they just turn pink, about 2 minutes. (The shrimp will continue to cook in the hot broth.) Remove the pan from the heat and add the lime juice, scallion, basil, and cilantro. Serve immediately.

Fruity-floral Rieslings and Gewürztraminers are ideal. Try Kabinett-level Rieslings from Gunderloch and Zilliken. Or try these varietals: from California, Edmeades’ Mendocino Gewürztraminer or Bonny Doon’s Pacific Rim Riesling; or from the Pacific Northwest, Amity Gewürztraminer of Oregon or Hogue Riesling from Washington.

Reviews

Rate or Review

Reviews

  • User avater
    promoFr | 01/14/2016

    very nice one and very good toohttp://www.mapleprimes.com/users/Perdoro

  • jsarlo | 03/08/2010

    Wow delicious! Easy with really complex flavours that just blend together with perfection. I served Young Thailand Hot Sauce on the side for the more adventuresome in my dinner party and a spoonful of it in the soup after its served is fantastic. The recipe is 3 tbsp. of lime juice, 1 tbsp. chopped garlic, 3 tbsp. fish sauce, 1 tbsp. sugar and 1 tbsp of hot thai chilies chopped. combine all ingredients and let sit to blend flavours for a bit. Love the combo!

  • HBaron | 03/01/2010

    Delicious!

  • Cherylpugh | 02/20/2010

    At last! I can end my search for yet another Hot & Sour Soup recipe! This soup is absolutely delightful! Flavorful, spicy but not overpowering - light but packs a punch. An excellent starter for a Thai meal. You will not be disappointed, this is an easy dish to make, don't change a thing! It does not keep well - don't make it the day before (although the taste is still delicious, the shrimp texture changes and the fresh basil and cilantro get quite soggy).

Rate this Recipe

Write a Review

Delicious Dish

Find the inspiration you crave for your love of cooking

Fine Cooking Magazine

Subscribe today
and save up to 44%

Already a subscriber? Log in.

Video

View All

Moveable Feast Logo

Season 4 Extras

Season 4 Bonus Episode: New York City

Moveable Feast did not go to New York this season, but we couldn't skip the Big Apple completely! In this web-only episode, chef Francis Derby and cookbook author Aliya LeeKong…

View all Moveable Feast recipes and video extras

Connect

Follow Fine Cooking on your favorite social networks