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.

Recipe Summary

prep:
15 mins
cook:
15 mins
total:
30 mins
Servings:
6
Yield:
6 servings
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Ingredients

6
Original recipe yields 6 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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Nutrition Facts

140 calories; protein 22g; carbohydrates 7.3g; fat 2.8g; cholesterol 115mg; sodium 1462.7mg. Full Nutrition
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Reviews (25)

Read More Reviews

Most helpful positive review

Rating: 5 stars
05/26/2011
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 of shrimp stock(4 shrimp boullion cubes in 8 cups of water) 3-10 oz cans of straw mushrooms drained 1-8 oz can of sliced Bamboo Shoots drained 1 brick of firm Tofu sliced into 3/4 inch cubes 3 Roma tomatoes seeded and chopped into 1 inch pieces Fish sauce to taste about 6 Tbls 1 Tbls White pepper and 2 pounds of frozen Cocktail Shrimp. Served with Lime wedges Cilantro blanched Bean Sprouts Hot Chili oil Pho noodles and Rice prestaged on the dinner table so individuals could adjust hot and sour to their own taste and choose to eat plain or with noodles or rice. Hope this helps. Stu Read More
(48)

Most helpful critical review

Rating: 2 stars
02/16/2016
Didn't see scrimp stock in the store so we used Fish Stock instead. Was not a great idea. Tasted like fish vomit. Fish stock sounded like a replacement for scrimp stock but there must be reason not to substitute between these. Read More
(4)
29 Ratings
  • 5 star values: 23
  • 4 star values: 5
  • 3 star values: 0
  • 2 star values: 1
  • 1 star values: 0
Rating: 5 stars
05/26/2011
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 of shrimp stock(4 shrimp boullion cubes in 8 cups of water) 3-10 oz cans of straw mushrooms drained 1-8 oz can of sliced Bamboo Shoots drained 1 brick of firm Tofu sliced into 3/4 inch cubes 3 Roma tomatoes seeded and chopped into 1 inch pieces Fish sauce to taste about 6 Tbls 1 Tbls White pepper and 2 pounds of frozen Cocktail Shrimp. Served with Lime wedges Cilantro blanched Bean Sprouts Hot Chili oil Pho noodles and Rice prestaged on the dinner table so individuals could adjust hot and sour to their own taste and choose to eat plain or with noodles or rice. Hope this helps. Stu Read More
(48)
Rating: 5 stars
10/13/2010
of course i added my own little twist! home-made fish/shrimp stock! A Read More
(17)
Rating: 5 stars
06/02/2011
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. Read More
(15)
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Rating: 5 stars
10/02/2011
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 freezer and made this...to die for! After doubling the recipe I added a large can of bean sprouts some yellow miso paste rice noodles and sriracha for spice since I didn't have red chile peppers. This is a great recipe. A definite keeper! Read More
(13)
Rating: 5 stars
01/05/2010
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 alright I wasn't expecting it to taste so shrimpy though. I do recommend you try it though since my family absolutely raved about it. Read More
(12)
Rating: 5 stars
10/20/2008
Yum! my mom makes this all the time on cold days! I love the spicy/sour combination. Reallt works if you have a cold!:) Read More
(11)
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Rating: 5 stars
02/24/2015
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 shells (used big rather than salad sized which we think was the right choice...at least for us) and added some clam juice and fish stock concentrate to the liquid. In the soup he wanted lemon grass like he was used to in the one from the restaurant. We used the canned mushrooms and also added some fresh shitake. We used a whole tube of Gourmet Garden's finely chopped red chilies because we couldn't find fresh. We like things HOT. This was nowhere near hot enough for us so we kept adding until it reached our desired heat level. We also doubled the cilantro because we love that flavor as well. Many of these ingredients are very salty. I was worried that our stock was not salty enough and a bit too bland but when everything was added it was PLENTY salty so I suggest not adding extra salt until the end. We loved this and he said it was just like the one from the restaurant. We had a blast making this together. I would have rated this a four but my BF was so happy with it that it gets a five:) Thank you so much! Just made this again and added some mussels and used oyster sauce because we couldn't find our fish sauce. Added lots of heat and-again- this was a great soup. Easy to get down when my stomach was upset. Read More
(9)
Rating: 5 stars
07/18/2011
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! Read More
(8)
Rating: 5 stars
08/04/2014
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. Finish off with bean sprouts. Definitely a repeat! Read More
(7)
Rating: 2 stars
02/16/2016
Didn't see scrimp stock in the store so we used Fish Stock instead. Was not a great idea. Tasted like fish vomit. Fish stock sounded like a replacement for scrimp stock but there must be reason not to substitute between these. Read More
(4)
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