Super Hot and Sour Shrimp Soup
This was a great soup. Easy to get down when my stomach was upset.” — Christy Cooks
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
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) 1/4 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
Directions
Prep
15 m
Cook
15 m
Ready In
30 m
PREPARATION
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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