Don’t you just love Thai food! It always delivers enjoyable pleasures to taste buds everywhere. And this Hot and Sour Thai Shrimp Soup is simply the best of the best of Thai cuisine! It will remind you of Tom Yum Goong Soup; but it is much simpler to make. The spicy, sour, and citrus tastes combine with a generous helping of large shrimp and the chewy Shiitake mushrooms to warm and satisfy your body during the winter months especially, but all year round!
This Hot and Sour Shrimp Soup is a very special starter, a nice side dish, or a stand-alone entreé that can be matched with a simple salad, or maybe a grilled cheese sandwich and a beer! Moreover, it can be dressed up or dressed down to fit the situation. You can have this for a simple lunch or a fancy dinner.
And, if you love seafood soup but want a completely different experience, check out my Sumptuous Bouillabaisse Marseilles recipe for an ocean’s bounty of delights.
TASTE TASTE TASTE
Taste, taste, taste. The secret to this soup and to all recipes is to adjust the taste. This dish is known for its salty and spicy taste and it can get too salty and too spicy sometimes. Just taste and adjust to your preference. I do add a little bit of white vinegar or extra water as necessary. Use a low-sodium chicken stock to easily control the final taste.
HOW TO MAKE THIS HOT AND SOUR SRHIMP SOUP
I hope you will enjoy making this The Best Hot and Sour Thai Shrimp Soup recipe! It is appetizing, flavorful, and satisfying. This is a perfect starter for a wonderful night.
The Best Hot and Sour Thai Shrimp Soup
Ingredients
- 1 tbsp Vegetable Oil
- 12 large Shrimp with tail on, deveined and reserve shells
- 8 Shiitake Mushrooms, cut in thin slices
- 2 Thai Red Chilies, medium size, chopped
- 2 stalks fresh Lemongrass, remove outer layers and use the tender inner stalks only, thinly sliced
- 1 Shallot, large, chopped
- 1/4 cup Ginger, chopped
- 1 tbsp Fish Sauce
- 1 kg Chicken Stock (low-sodium)
- 1/8 cup Lime Juice
- Pinch of Salt
- Pinch of Ground Black Pepper
- Some Fresh Basil Leaves for Garnish
Instructions
- In a heavy-bottom pan or a deep skillet, add 1/2 tbsp of Vegetable Oil. Add the Shiitake Mushrooms on medium heat. Season with pinch of Salt and Ground Black Pepper.
- Stir a few times until tender. Cover. Uncover to stir until the Shiitake Mushrooms are golden. It takes 5-7 minutes. Transfer to a bowl and set aside.
- Add another 1/2 tbsp of Vegetable Oil to the pan. Then add the Thai Red Chiles, Lemon Grass, Shallot, Shrimp Shells, and Ginger over medium heat. Continue to stir until the Shallot is softened and golden. It takes 6-7 minutes.
- Add in the Fish Sauce and the Chicken Stock. Simmer over medium-low heat for 10 minutes.
- Strain the Shrimp Broth and return the broth to the pan. Bring to a simmer over medium heat. Add the Shrimp and Shiitake Mushrooms. Cook until the Shrimp is pink. About 1-2 minutes.
- Add the Lime Juice. Taste, taste, taste and adjust with a bit of Salt and Ground Black Pepper, or with a dash of vinegar or more water. Taste and adjust.
- Garnish with some fresh Basil Leaves. Ready to enjoy! Serve warm.
Video
Notes
- It’s important to taste the soup to adjust to your preference.
- You should always use large Shrimp for the best tasting experience.
- Remember to use low-sodium Chicken stock, you don’t want your soup turn out to be too salty.
- The recipe with 12 shrimp is for 2 main servings or 4 side dishes or 6 classy appetizers.
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