Hot and Sour Shrimp Noodle Soup Recipe

Name: Hot and Sour Shrimp Noodle Soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4 ¼ cups chicken broth, hot; 2 red chili peppers, deseeded and halved, plus extra sliced to garnish; 1 tablespoon fresh ginger, sliced; 2 kaffir lime leaves (optional); 3 tablespoons fish sauce; 2 stalks lemongrass, bruised; 2 limes, one juiced and one cut into wedges; 1 tablespoon superfine sugar; 4 12 ounces shiitake mushrooms or 4 12 ounces oyster mushrooms, sliced; 9 ounces raw jumbo shrimp, peeled; 2 pak choi, chopped; 7 ounces rice noodles

Servings: persons

4 ¼ cups chicken broth, hot
2 red chili peppers, deseeded and halved, plus extra sliced to garnish
1 tablespoon fresh ginger, sliced
2 kaffir lime leaves (optional)
3 tablespoons fish sauce
2 stalks lemongrass, bruised
2 limes, one juiced and one cut into wedges
1 tablespoon superfine sugar
4 12 ounces shiitake mushrooms or 4 12 ounces oyster mushrooms, sliced
9 ounces raw jumbo shrimp, peeled
2 pak choi, chopped
7 ounces rice noodles

1
Put the broth, halved chili peppers, ginger, lime leaves (if using), fish sauce, lemongrass, lime juice and sugar in a big saucepan and bring to the boil.
2
Cover and simmer for 4 mins then strain into a clean pan.
3
Add the mushrooms and shrimp and cook for 2-3 mins until the shrimp turn pink.
4
Add the pak choi and leave to wilt for 1 minute.
5
Cook the noodles according to packet instructions and divide among 4 bowls.
6
Ladle the soup over the noodles, garnish with red chili and lime wedges and serve.

767

kcal

Calories

Fat

Carbs

106

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 12 ingredients. The key ingredients include: 4 ¼ cups chicken broth, hot, 2 red chili peppers, deseeded and halved, plus extra sliced to garnish, 1 tablespoon fresh ginger, sliced, 2 kaffir lime leaves (optional), and more.

Yes, Hot and Sour Shrimp Noodle 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 Shrimp Noodle Soup

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