Thai Hot and Sour Shrimp Soup

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A bold and aromatic Thai classic, this clear broth balances sour lime, fiery chilies, and fragrant herbs. Shrimp is gently poached in the lemongrass and galangal infused stock for a light yet deeply flavorful soup ready in under an hour.

Nutrition Facts

Per serving (estimated)

• 165 kcalCalories
• 2 gFat
• 0.4 gSaturated Fat
• 8 gCarbs
• 1 gFiber
• 3 gSugar
• 28 gProtein
• 1280 mgSodium
• 480 mgPotassium
• 110 mgCalcium
• 3.5 mgIron
• 18 mgVitamin C
• 85 mcgVitamin A

Ingredients

For the shrimp broth

• 1 lb shrimp shells and heads (reserved from peeling)
• 6 cups cold water
• 2 stalks lemongrass, trimmed, smashed, and cut into 2-inch pieces
• 3 slices fresh galangal (about 1 inch thick, lightly smashed)
• 5 fresh kaffir lime leaves, torn in half
• 2 fresh Thai bird's eye chilies, smashed

For the soup

• 1 lb large shrimp, peeled and deveined (shells reserved)
• 8 oz straw mushrooms or oyster mushrooms, halved or quartered
• 3 tablespoons fish sauce
• 3 tablespoons fresh lime juice (about 2 limes)
• 1 to 2 tablespoons Thai roasted chili paste (nam prik pao)
• 1 teaspoon palm sugar or brown sugar
• 1/4 cup fresh cilantro leaves, roughly torn

Optional garnishes

• Thinly sliced Thai red chilies
• Extra lime wedges
• Steamed jasmine rice, for serving

Directions

1. Make the broth: combine the reserved shrimp shells and heads with the water, lemongrass, galangal, kaffir lime leaves, and smashed chilies in a medium pot. Bring to a boil over high heat, then reduce to a gentle simmer and cook uncovered for 15 minutes to extract maximum flavor.
2. Strain the broth through a fine-mesh sieve into a clean pot, pressing lightly on the solids. Discard the shells and aromatics, then return the broth to medium heat.
3. Add the mushrooms to the broth and simmer for 3 to 4 minutes until just tender. Stir in the fish sauce, lime juice, Thai chili paste, and sugar, tasting and adjusting until the broth is sharply sour, salty, and lightly sweet with a gentle hum of heat.
4. Add the shrimp and cook for 2 to 3 minutes, just until they turn pink and curl. Do not let the broth return to a rolling boil, as this can make the shrimp rubbery.
5. Remove the pot from the heat and stir in the torn cilantro. Let the soup rest for 1 minute so the herbs release their aroma.
6. Ladle the soup into four warmed bowls, dividing the shrimp and mushrooms evenly. Top each portion with a few slices of fresh Thai chili and serve immediately with lime wedges and jasmine rice on the side.
7. Encourage diners to squeeze in extra lime and adjust chili to taste just before sipping the broth hot.

Cook’s Notes

• Galangal is non-negotiable for authentic flavor; ginger is a poor substitute and will change the character of the soup.
• Nam prik pao (roasted chili paste) gives the broth its signature smoky depth and reddish tint; if unavailable, use 1 teaspoon of Thai chili sauce plus a pinch of smoked paprika, though the flavor will differ.
• Balance is everything: add fish sauce for saltiness, lime juice for sourness, chili paste for heat, and sugar to round out the edges. Always taste before serving.
• Use only fresh or fully thawed shrimp and remove the pot from the heat once they curl and turn opaque to keep them tender.
• Kaffir lime leaves can be frozen; if you cannot find them, use a strip of fresh lime zest per serving as a last-resort substitute.

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