Hot and Sour Fish Soup Recipe

Name: Hot and Sour Fish Soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 tablespoon corn, grapeseed, or other neutral oil; 2 garlic cloves, sliced; 2 shallots, sliced; 1 pound shrimp, peeled, shells reserved; 6 cups fish or chicken stock, preferably homemade (page 161 or 160), or water; 3 lemongrass stalks, trimmed, smashed, and cut into 2-inch lengths (page 143); One 3-inch piece fresh galangal or ginger, sliced and smashed; 4 fresh chiles, or to taste, preferably Thai, stemmed, seeded, and chopped, or hot red pepper flakes to taste; 4 lime leaves, preferably fresh, minced; 1 tablespoon grated lime zest; 1 cup trimmed and sliced button mushrooms; 1 cup fresh or canned sliced bamboo shoots, drained if canned,; 2 tablespoons nam pla; 1 tablespoons fresh lime juice; 2 teaspoons sugar; 1/4 cup chopped fresh cilantro leaves or scallion for garnish; Lime wedges

Servings: persons

1 tablespoon corn, grapeseed, or other neutral oil
2 garlic cloves, sliced
2 shallots, sliced
1 pound shrimp, peeled, shells reserved
6 cups fish or chicken stock, preferably homemade (page 161 or 160), or water
3 lemongrass stalks, trimmed, smashed, and cut into 2-inch lengths (page 143)
One 3-inch piece fresh galangal or ginger, sliced and smashed
4 fresh chiles, or to taste, preferably Thai, stemmed, seeded, and chopped, or hot red pepper flakes to taste
4 lime leaves, preferably fresh, minced
1 tablespoon grated lime zest
1 cup trimmed and sliced button mushrooms
1 cup fresh or canned sliced bamboo shoots, drained if canned,
2 tablespoons nam pla
1 tablespoons fresh lime juice
2 teaspoons sugar
1/4 cup chopped fresh cilantro leaves or scallion for garnish
Lime wedges

1
Put the oil in a large saucepan and turn the heat to medium.
2
A minute later, add the garlic and shallots and cook until softened, stirring occasionally, 3 to 5 minutes.
3
Add the reserved shrimp shells and cook, stirring occasionally, until they turn pink, about 2 minutes.
4
Add the stock, lemongrass, galangal, chiles, lime leaves, and lime zest; turn the heat to high and bring to a boil.
5
Lower the heat and simmer, uncovered, for about 20 minutes.
6
Carefully strain the stock; return it to the saucepan and bring to a boil.
7
Add the shrimp and turn the heat to low; cook until the shrimp turn pink, 3 to 5 minutes.
8
Add the mushrooms and bamboo shoots and simmer for another minute.
9
Remove from the heat and stir in the nam pla, lime juice, and sugar.
10
Stir, taste and adjust the seasoning, then garnish with cilantro or scallion and serve with the lime wedges.

894

kcal

Calories

Fat

Carbs

147

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 17 ingredients. The key ingredients include: 1 tablespoon corn, grapeseed, or other neutral oil, 2 garlic cloves, sliced, 2 shallots, sliced, 1 pound shrimp, peeled, shells reserved, and more.

Yes, Hot and Sour Fish Soup falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Hot and Sour Fish Soup

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