Hot and Sour Shrimp Soup Recipe

With its lively dance of flavors, this soup is a spring tonic.

This recipe and others like it can be found in the article “Sip-Worthy Soup Recipes to Keep You Warm All Winter Long.”

2 lemongrass stalks

6 cups reduced-sodium chicken broth

1 or 2 serrano chiles, halved lengthwise

1 shallot, sliced

2 slices (1/4 in. thick) fresh ginger, crushed

1 small zucchini, cut into 1/2-in. dice

4 button mushrooms, quartered

1 red jalapeño chile, thinly sliced

3/4 pound small (about 50 per lb.) raw shrimp, peeled and deveined

1 tablespoon Vietnamese or Thai fish sauce

About 1 tbsp. white vinegar

1/4 cup cilantro leaves

2 tablespoons fresh dill, coarsely chopped

Step 1

Trim green tips from lemongrass and peel off tough outer layer from each. Mash stalks with a meat mallet or rolling pin, then tie each stalk in a knot. Put in a small pot, add chicken broth, serrano chile, shallot, and ginger, and bring to a boil over high heat. Reduce heat to medium and simmer 10 minutes.

Step 2

Remove lemongrass, serrano chile, and ginger from pot and discard. Add zucchini, mushrooms, jalapeño chile, and shrimp. Turn off heat and let steep until shrimp is just cooked through, 2 minutes.

Step 3

Stir in fish sauce, 1 tbsp. vinegar, the cilantro, and dill. Add more vinegar to taste, if you like.

Step 4

Divide among 4 bowls and serve hot.

Nutrition Facts

0 servings

Serving size

Amount per serving
Calories160

% Daily Value *
Total Fat 3.7g5%

Saturated Fat 0.9g5%
Cholesterol 121mg41%
Sodium 601mg27%
Total Carbohydrate 8.4g4%

Dietary Fiber 0.7g3%
Protein 25g

* The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

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Hot and Sour Shrimp Soup