Shrimp hot sour soup

Recipe by
Total Time:
15-30 minutes
Serves: 4
Nutrition facts:

240 calories, 9 grams fat

Course: Main Recipe
Technique: Boil Recipe
Difficulty: Hard

Take a look at more Main Recipes. You may also want to try Khao Pad Goong (Thai Shrimp Fried Rice), Kung Hoi Ob Woon Sen (Shrimp and Mussels with Jelly Noodles), Vegetarian Garlic Noodles , Baby Uttapam with Aloo Bhaji

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  • 500 gms - Shrimps, shelled and deveined (save the shells and tails for later use)
  • 1 tsp rock salt
  • 1 cup - cold water
  • 2 stalks lemon grass
  • 1-inch ginger, peeled and sliced
  • 6 small mushrooms, chopped
  • 8-10 sprigs of coriander leaves
  • 3 Jalapeno chillies
  • 4 cups chicken stock
  • 1.5 tbsp fish sauce
  • 2 Limes

How to Make Shrimp hot sour soup

  • In a small bowl, place the salt, shrimps and cold water. Toss to dissolve the salt. Refrigerate for half an hour.
  • Measure 1/4 cup of the peeled lemongrass and cut into 2 inch pieces. Set aside.
  • Chop the peeled ginger into 1 tbsp and set aside.
  • Chop the stems off the coriander leaves and cut the leaves and set aside.
  • Deseed the chillies and cut into thin pieces. Set aside.
  • Cut the peel (being careful to take the skin and not the rind).
  • Set aside four 1.5 inch by 1 inch sections for each of four bowls.
  • Cut the limes in half and squeeze to take out 3 tbsp juice.
  • Make shrimp stock by using the soaking water and the shells and tails.
  • Cook for 6-8 minutes over medium heat until stock turns reddish.
  • Strain the stock over a large bowl, pressing the shells to remove all the water.
  • In a large pot, combine the shrimps, shrimp stock and chicken broth.
  • Add the chopped lemongrass, the ginger and the fish sauce. Boil for sometime.
  • Add the mushrooms, shrimp, and lime juice. Cook until shrimp turns pink for about 4 minutes.
  • Remove from heat and add lime juice.
  • Add the chopped chillies and coriander leaves and keep stirring till thick.
  • Serve hot in individual bowls.