Hot & Sour Shrimp Noodle Soup Recipe

Name: Hot & Sour Shrimp Noodle Soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 1/2 cups fish stock; 3 None fresh kaffir lime leaves, torn in half; 1 stalk (4 inches) fresh lemongrass, halved lengthwise; 1 piece (1 inch) fresh ginger, thinly sliced; 1/3 cup tom yum paste; 2 tbsp fish sauce; 1/2 cup lime juice; 1/3 cup firmly packed brown sugar; 7 oz dried rice stick noodles; 1 lb baby bok choy, quartered; 7 oz button mushrooms, halved; 1 lb medium shrimp, peeled and deveined; 3 None fresh small red Thai (serrano) chili peppers, thinly sliced; 1/4 cup fresh cilantro leaves

Servings: persons

1 1/2 cups fish stock
3 None fresh kaffir lime leaves, torn in half
1 stalk (4 inches) fresh lemongrass, halved lengthwise
1 piece (1 inch) fresh ginger, thinly sliced
1/3 cup tom yum paste
2 tbsp fish sauce
1/2 cup lime juice
1/3 cup firmly packed brown sugar
7 oz dried rice stick noodles
1 lb baby bok choy, quartered
7 oz button mushrooms, halved
1 lb medium shrimp, peeled and deveined
3 None fresh small red Thai (serrano) chili peppers, thinly sliced
1/4 cup fresh cilantro leaves

1
Place stock, 6 cups water, lime leaves, lemongrass and ginger in a large saucepan; bring to a boil. Reduce heat to low; simmer, covered, 5 mins. Remove lime leaves, lemongrass and ginger with a slotted spoon. Stir in tom yum paste; return to a boil. Stir in the fish sauce, lime juice and sugar.
2
Meanwhile, place noodles in a large heatproof bowl; cover with boiling water. Let stand for 5 mins or until tender. Drain.
3
Add bok choy, mushrooms, shrimp and chili pepper to saucepan. Simmer, uncovered, until shrimp change color. Stir in noodles; simmer, uncovered, until heated through. Season to taste.
4
Serve soup with cilantro, and a squeeze of lime, if desired.

468

kcal

Calories

Fat

Carbs

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 14 ingredients. The key ingredients include: 1 1/2 cups fish stock, 3 None fresh kaffir lime leaves, torn in half, 1 stalk (4 inches) fresh lemongrass, halved lengthwise, 1 piece (1 inch) fresh ginger, thinly sliced, and more.

Yes, Hot & 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 & Sour Shrimp Noodle Soup

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