Hot-and-Sour Shrimp and Lemon Grass Soup Recipe

Name: Hot-and-Sour Shrimp and Lemon Grass Soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 pound medium shrimp, peeled and deveined, with shells reserved; 4 cups water; 3 stalks fresh lemon grass, green tops trimmed off and reserved, white bulb pounded flat and cut into 1-inch lengths; 1 15-ounce can straw mushrooms, drained; 1 small tomato, cut into thin wedges; 1 large scallion, thinly sliced; 1 1/2 cups mung bean sprouts; 1 1/2 teaspoons grated lime zest; 3 tablespoons plus 1 teaspoon fresh lime juice; 1/4 teaspoon freshly ground pepper; 1/4 cup bottled fish sauce (nuoc mam); 1/4 teaspoon dried chili flakes, plus more to taste; 1/2 teaspoon chili oil; 4 cups cooked white rice

Servings: persons

1 pound medium shrimp, peeled and deveined, with shells reserved
4 cups water
3 stalks fresh lemon grass, green tops trimmed off and reserved, white bulb pounded flat and cut into 1-inch lengths
1 15-ounce can straw mushrooms, drained
1 small tomato, cut into thin wedges
1 large scallion, thinly sliced
1 1/2 cups mung bean sprouts
1 1/2 teaspoons grated lime zest
3 tablespoons plus 1 teaspoon fresh lime juice
1/4 teaspoon freshly ground pepper
1/4 cup bottled fish sauce (nuoc mam)
1/4 teaspoon dried chili flakes, plus more to taste
1/2 teaspoon chili oil
4 cups cooked white rice

1
In a saucepan, cover the shrimp shells with 4 cups water.
2
Add the lemon grass tops and bring to a boil over high heat.
3
Remove, strain the broth and return it to the saucepan.
4
Add the mushrooms, lemon grass pieces and tomato.
5
Bring to a boil, reduce the heat to medium and simmer for 4 minutes.
6
Add the shrimp and simmer until they are opaque, about 2 minutes.
7
Pour into a tureen.
8
Stir in the scallion, bean sprouts, lime zest and juice, pepper, fish sauce, chili flakes and chili oil.
9
Serve with the rice.

818

kcal

Calories

Fat

156

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

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

My Personal Notes

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How did you like this recipe?

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

You need 14 ingredients. The key ingredients include: 1 pound medium shrimp, peeled and deveined, with shells reserved, 4 cups water, 3 stalks fresh lemon grass, green tops trimmed off and reserved, white bulb pounded flat and cut into 1-inch lengths, 1 15-ounce can straw mushrooms, drained, and more.

Yes, Hot-and-Sour Shrimp and Lemon Grass 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.

That's it — enjoy your meal!

Hot-and-Sour Shrimp and Lemon Grass Soup

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions