Hot and Sour Shrimp Soup with Noodles and Thai Herb

Name: Hot and Sour Shrimp Soup with Noodles and Thai Herbs
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 8 -ounces dried rice noodles (flat, fettuccine-shaped); 1 pound medium shrimp; Salt; Few drops sesame oil; 2 quarts chicken stock, preferably fresh; 6 thin slices fresh galangal or fresh ginger; 6 garlic cloves, smashed; 2 stalks lemongrass (bottom third only, sliced thinly on the bias); 5 shallots, sliced; 4 small serrano chile peppers, coarsely shredded, including seeds; 1/4 cup Thai or Vietnamese fish sauce; 3 teaspoons sugar; 1/4 cup whole fresh cilantro leaves; 1/4 cup lightly chopped Asian basil leaves; 1/3 cups freshly squeezed lime juice; 1 teaspoon freshly ground black pepper

Servings: persons

8 -ounces dried rice noodles (flat, fettuccine-shaped)
1 pound medium shrimp
Salt
Few drops sesame oil
2 quarts chicken stock, preferably fresh
6 thin slices fresh galangal or fresh ginger
6 garlic cloves, smashed
2 stalks lemongrass (bottom third only, sliced thinly on the bias)
5 shallots, sliced
4 small serrano chile peppers, coarsely shredded, including seeds
1/4 cup Thai or Vietnamese fish sauce
3 teaspoons sugar
1/4 cup whole fresh cilantro leaves
1/4 cup lightly chopped Asian basil leaves
1/3 cups freshly squeezed lime juice
1 teaspoon freshly ground black pepper

1
Soak the noodles in hot water to cover and let stand, about 30 minutes, until soft.
2
Peel the shrimp, reserving the shells.
3
Cut them in half lengthwise, then toss with 1/4 teaspoon salt and the sesame oil, and refrigerate.
4
Bring the stock to a boil with galangal, garlic, and lemongrass.
5
Turn the heat to low and simmer for 35 minutes.
6
Add the shrimp shells and simmer for another 15 to 20 minutes, skimming if necessary.
7
Strain the stock and bring to a boil.
8
Turn heat to low and simmer with the shallots and chiles.
9
Simmer for 15 minutes and add 2 teaspoons of salt, the fish sauce, and the sugar.
10
Continue to simmer.
11
Meanwhile, drain the noodles well and divide among four to eight bowls.
12
Then add the shrimp to the simmering broth.
13
Turn off the heat and stir in the fresh herbs and lime juice.
14
Divide the soup among the soup bowls, sprinkle over the black pepper, and serve.

1341

kcal

Calories

Fat

240

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

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.

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 16 ingredients. The key ingredients include: 8 -ounces dried rice noodles (flat, fettuccine-shaped), 1 pound medium shrimp, Salt, Few drops sesame oil, and more.

Yes, Hot and Sour Shrimp Soup with Noodles and Thai Herbs 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 Soup with Noodles and Thai Herbs

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions