Super Hot and Sour Shrimp Soup is a flavorful and spicy dish perfect for warming up on chilly days. Packed with shrimp, mushrooms, and fresh herbs, it offers a delicious balance of sour, salty, spicy, and umami flavors. This Asian-inspired soup is quick to prepare, making it a great choice for a satisfying meal in just 30 minutes. Plus, leftovers freeze well, making it an excellent make-ahead dish.
Essential Ingredients
To make this bold and flavorful soup, you will need:
- 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)
- ¼ cup fresh lime juice
- 3 green onions, chopped
- 2 tablespoons chopped fresh cilantro
- 1 red chile pepper, seeded and chopped
- Salt and pepper to taste
Preparation Steps
- Prepare the Base: In a large pot, bring the shrimp stock to a boil. Add grated lemon zest and lime zest. Reduce the heat to medium and let it simmer for about 5 minutes to infuse the broth with citrusy flavor.
- Add Mushrooms and Shrimp: Stir in the drained straw mushrooms and thawed shrimp. Cook for about 5 minutes until the shrimp are fully heated through.
- Season the Soup: Add the Asian fish sauce, fresh lime juice, chopped green onions, cilantro, and red chile pepper.
- Adjust the Flavor: Taste and add salt and pepper as needed. The soup should have a perfect balance of sour, salty, spicy, and hot flavors.
- Serve and Enjoy: Ladle the hot soup into bowls and enjoy immediately!
Health Benefits
- High in Protein: Shrimp provides lean protein that helps support muscle health and repair.
- Rich in Antioxidants: Lime, lemon zest, and cilantro contain antioxidants that support immune health.
- Boosts Digestion: The combination of fish sauce, lime juice, and chili peppers aids digestion and metabolism.
- Low in Calories: With only 140 calories per serving, this soup is a light yet fulfilling meal.
Serving Suggestions
- Serve hot as an appetizer before a stir-fry or noodle dish.
- Pair with jasmine rice or vermicelli noodles for a heartier meal.
- Garnish with extra cilantro, lime wedges, and sliced red chili for an extra flavor kick.
Creative Variations
- Add More Vegetables: Include bok choy, bean sprouts, or sliced bell peppers for extra texture and nutrients.
- Make It Creamy: Stir in a splash of coconut milk for a slightly creamy texture.
- Swap the Protein: Replace shrimp with tofu, chicken, or fish for a different twist.
- Extra Spicy Version: Add more red chili peppers or a spoonful of chili paste for an extra heat boost.
Storage Tips
- Refrigeration: Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Freezing: This soup freezes well! Cool completely before transferring to freezer-safe containers. Freeze for up to 3 months.
- Reheating: Thaw frozen soup in the fridge overnight and reheat on the stovetop over low heat until warmed through.
Pro Tips
- Use Fresh Ingredients: Fresh lime juice, cilantro, and chili peppers enhance the flavor dramatically.
- Control the Spice: Adjust the amount of red chili to suit your spice tolerance.
- Simmer for Flavor: Allowing the broth to simmer with lemon and lime zest enhances the citrusy depth of the soup.
- Avoid Overcooking Shrimp: Since shrimp is already cooked, only heat it until warmed through to prevent toughness.
Frequently Asked Questions
1. Can I make this soup vegetarian?
Yes! Substitute shrimp stock with vegetable broth and replace shrimp with tofu or mushrooms for a vegetarian version.
2. What can I use instead of fish sauce?
Soy sauce or tamari can be used as a substitute, though it will slightly change the flavor.
3. How do I make the soup less spicy?
Reduce or omit the red chili pepper and use milder varieties of peppers if needed.
4. Can I use fresh shrimp instead of frozen?
Absolutely! If using fresh shrimp, peel and devein them before adding to the soup. Cook until they turn pink and opaque.
5. Can I prepare this soup ahead of time?
Yes! The flavors develop even more when stored. Just reheat gently before serving.
Super Hot and Sour Shrimp Soup is a quick and easy dish that packs a punch of flavor, perfect for spice lovers and soup enthusiasts alike!
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Super Hot and Sour Shrimp Soup
A bold and spicy Asian-inspired soup with shrimp, mushrooms, and a tangy broth infused with citrus and fish sauce. This soup is a perfect balance of sour, salty, and spicy flavors, making it an excellent choice for chilly days. It’s easy to prepare and freezes well for future meals.
- Total Time: 30 minutes
Ingredients
- 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)
- ¼ 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
Instructions
-
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.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Soup
- Cuisine: Asian
Nutrition
- Serving Size: 6
- Calories: 140 per serving
