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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.


  • 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


  • 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.


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Reviews (4 reviews)

  • 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


  • 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).

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