Recipe courtesy of David Rosengarten

Thai Hot and Sour Shrimp Soup

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  • Level: Easy
  • Yield: 4 servings.
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1 pound medium shrimp, shelled and deveined, butterflied, shells reserved

1/4 cup lime juice

4 teaspoons Thai fish sauce

1/4 cup minced fresh green chilies

2 tablespoons very finely-minced lemongrass, from tender inner part of stalk, plus 2 tablespoons thinly-sliced

2 teaspoons vegetable oil

4 cups chicken stock

2 tablespoons crumbled dried Kefir lime leaves (available in Asian markets or specialty food stores)

2 tablespoons finely-minced fresh coriander roots and stems

2 thick slices galanga root (available in Asian markets or specialty food stores)

2 medium shallots, coarsely chopped

2 teaspoons dried tamarind pulp (available in Asian markets or specialty food stores)

1/2 cup straw mushrooms, rinsed

2 heaping tablespoons fresh coriander leaves

2 teaspoons minced scallion


  1. In a bowl combine shrimp, 2 tablespoons of the lime juice, 2 teaspoons of the fish sauce, 1 tablespoon of the green chilies, and 1 teaspoon of the finely-minced lemongrass. Mix well and let marinate while you prepare the soup.
  2. In a large saucepan heat oil over high heat. Add shrimp shells and cook, stirring occasionally, 5 minutes, or until shells have begun to brown. Add chicken stock, 2 tablespoons of the green chilies, the 2 tablespoons sliced lemongrass, kefir lime leaves, coriander roots and stems, galanga root, shallots and tamarind pulp; bring to a boil. Reduce heat to simmering, cover and cook 30 minutes.
  3. Into a clean saucepan strain soup through a fine sieve, pressing on solids to extract as much liquid as possible; discard solids. Heat over medium-high heat and add remaining 2 tablespoons lime juice. remaining 2 teaspoons fish sauce, remaining 1 tablespoon green chilies, remaining teaspoon minced lemongrass, straw mushrooms, coriander leaves, and scallions; stir well. To serve, add shrimp in their marinade and cook 30 seconds or until shrimp turn pink and are cooked through.

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