Hot and Sour Shrimp Soup

With a citrusy broth, this Thai favorite is deliciously hot and spicy and sour. Shrimp is traditional, but substitute chicken, tofu, or squid if you like.

Servings: 4

Total Time: 40 minutes

INGREDIENTS:

• 1 tablespoon neutral oil, like grapeseed or corn
• 2 cloves garlic, sliced
• 1 pound shrimp, peeled, shells reserved
• 6 cups fish or chicken stock (or water)
• 3 stalks lemongrass, trimmed, smashed, and cut into 2-inch lengths
• 3 inches fresh ginger, sliced and smashed
• 4 fresh chiles, preferably Thai, or to taste, seeded and chopped, or hot red pepper flakes, to taste
• 1 tablespoon grated lime zest
• 1 cup sliced fresh or canned bamboo shoots, drained if canned
• 2 tablespoons nam pla (Thai fish sauce)
• 1 tablespoon freshly squeezed lime juice
• 2 teaspoons sugar
• Chopped fresh cilantro leaves or scallions for garnish
• Lime wedges

INSTRUCTIONS:

1. Heat the oil in a large, deep pot over medium heat. Add the garlic and cook for about a minute. Then add the reserved shrimp shells and cook, stirring occasionally, until they turn pink, about 2 minutes.
2. Add the stock, lemongrass, ginger, chiles, and lime zest to the pot. Raise the heat to high and bring it to a boil. Lower the heat and simmer, uncovered, for about 20 minutes.
3. Carefully strain the stock to remove the shrimp shells and aromatics. Return the strained stock to the pot and bring it to a boil again.
4. Add the shrimp to the boiling stock and turn the heat to low. Cook until the shrimp turn pink, usually for 3 to 5 minutes.
5. Remove the pot from the heat and stir in the nam pla, lime juice, and sugar. Stir well and taste the soup. Adjust the seasoning by adding more fish sauce, lime juice, or sugar according to your preference.
6. Garnish the soup with chopped cilantro leaves or scallions.
7. Serve the Hot and Sour Shrimp Soup with lime wedges for squeezing over the soup.

TIPS FOR HOT AND SOUR SHRIMP SOUP:

• Shrimp selection: Choose fresh and deveined shrimp for the best flavor. You can also substitute chicken, tofu, or squid for the shrimp if desired.
• Flavorful broth: The shrimp shells add depth to the soup’s broth. Cooking them briefly in oil before adding the stock enhances their flavor. This step can be skipped if using homemade stock or for a quicker version.
• Adjusting spiciness: Adjust the amount of fresh chiles or hot red pepper flakes to suit your spice preference. Start with a small amount and increase as desired.
• Aromatics and zest: Lemongrass, ginger, and lime zest add vibrant flavors to the soup. Crushing or smashing the lemongrass and ginger helps release their aromas.
• Variety of garnishes: Besides cilantro leaves or scallions, feel free to garnish with other Thai herbs like Thai basil or kaffir lime leaves for an authentic touch.
• Flavor variations: Explore different styles by trying the Mexican or Indian variations. Adjust the ingredients accordingly and incorporate corn kernels or Indian spices like cumin, coriander, and turmeric.
• Serve with accompaniments: Lime wedges are essential for squeezing over the soup to enhance its tanginess. Enjoy the soup as is or serve it alongside steamed jasmine rice or noodles for a more filling meal.

Enjoy your delicious and aromatic Hot and Sour Shrimp Soup with these tips, and feel free to customize it to your liking by adjusting the spice level or exploring different flavor variations!