Super Hot and Sour Shrimp Soup

  • Recipe By
  • Published Mar 27th
  • Ready In30m
  • Servings6
  • Calories140
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.

Super Hot and Sour Shrimp Soup Ingredients

The following are the ingredients needed to make delicious Super Hot and Sour Shrimp Soup for 6 servings:

  • 4 cups shrimp stock
  • 1 tablespoon grated lemon zest
  • 1 tablespoon grated lime zest
  • 1 (15 ounce) can whole straw mushrooms, drained
  • 1 pound frozen fully cooked salad shrimp, thawed
  • 3 tablespoons Asian fish sauce (nuoc mam or nam pla)
  • 1/4 cup fresh lime juice
  • 3 green onions, chopped
  • 2 tablespoons chopped fresh cilantro
  • 1 red chile peppers, seeded and chopped
  • salt and pepper to taste

Super Hot and Sour Shrimp Soup Cooking Instructions

  • Prep15m
  • Cook15m
  • Ready In30m

To cook Super Hot and Sour Shrimp Soup, you need about 15 minutes of preparation time. The time needed to cook this Super Hot and Sour Shrimp Soup is about 15 minutes , and you can serve your Super Hot and Sour Shrimp Soup within 30 minutes . The following are the steps to cook Super Hot and Sour Shrimp Soup easily:

  1. 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.

Nutrition Facts

Per Serving: 140 calories; 2.8 grams of fat; 7.3 grams of carbohydrates; 22 grams of protein; 115 milligrams of cholesterol; 1463 milligrams of sodium.

  1. Feb 12th 2012

    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 s ...

  2. Oct 2nd 2011

    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 f ...

  3. Jun 2nd 2011

    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.

  4. May 26th 2011

    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 ...

  5. May 23rd 2011

    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. Fini ...

  6. Mar 5th 2011

    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!

  7. Oct 5th 2010

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

  8. Dec 30th 2009

    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 ...

  9. Oct 20th 2008

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