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Hot and Sour Shrimp Soup with Noodles and Thai Herbs Recipe

Hot and Sour Shrimp Soup with Noodles and Thai Herbs

Recipe courtesy Big Bowl Noodles and Rice by Bruce Cost and Matt McMillin (HarperCollins, 2000); Photograph by Zeva Oelbaum

Rated: 5 stars out of 5Rate This RecipeRead users' reviews (12)

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Average Rating:

Total Reviews: 12

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  • on June 12, 2011

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    Way to salty. The recipe calls for 2 teaspoons of salt plus the fish sauce which is extremely salty. I don't make Thai food that often so maybe I just don't know what to expect. Besides that, the flavor was good.

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  • on April 16, 2011

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    All I have to say is WOW! This was delicious. We used Thai Chiles but took them out prior to adding the shrimp as it was getting a little spicy. The recipe takes a while but is well worth every minute!

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  • on April 03, 2011

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    This was such a wonderful recipe! Maybe one of the best things I have ever eaten... I love how the cut shrimp curl up! I think I will do that for every recipe that calls for shrimp from now on! I skipped the basil and only used 3 serranos. Just delicious!!!

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  • on March 31, 2011

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    Excellent! Delicate but full of flavor. It does take a while to make it so make as much as you can because everyone will want seconds.

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  • on January 22, 2011

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    We cook alot of Thai food at home and have made several variations on the Hot and Sour Shrimp soup. This one was great! Super spicy for even my family so I would reduce the number of peppers to 3. I didnt use salt either but kept the fish sauce the same as we love that flavor. One thing I would do different is to change the fettucini size rice noodles to the thinner ones. The flat noodles are almost to big and akward, and the smaller would soak up more of the soup. All in all excellent!

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  • on December 14, 2010

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    I eat at Big Bowl when I am in Chicago and I love their sweet and sour soup. I did tweak this recipe a bit. I like spicy but 2 chilies is just right in my opinion. I also cut down on the fish sauce and added a little rice wine and soy sauce. I am trying to watch my carb intake so I used savoy cabbage as the noodles and also added several Asian mushrooms I had in my fridge. The soup turned out great and I would make it again for myself or for a starter at a pot sticker / dumpling dinner. FAB!

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  • on September 21, 2009

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    With 4 serrano peppers my nose was running. I normally order my thai food "medium" 4 peppers was approximately that. I also didn't have to add salt because the fish sauce and broth added enough. I could probably get the same amount of soup at the restaurant for the same price considering this soup cost me approx. $25 to make! This was the first time I made Thai soup but the broth is very tasty! I finally found fresh lemon grass but next time i'd use the paste which is more readily available.

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  • on February 22, 2009

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    This was a wonderful soup, full of flavor. The first time I made this soup it was entirely too salty and spicy. The second time around, I cut the fish sauce quantity down to about 2 TBSP and the salt quantity down to 1 tsp. I also only used 2 serrano peppers rather than the 4 the recipe called for. These adjustments made the soup much, much more palatable!

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  • on April 29, 2007

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    It was REALLY REALLY GOOD! It was a bit time consuming though, but worth it.

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  • on April 24, 2006

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    You gotta try this dish, takes a little while, but it's so worth it.!

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