“Asian inspired soup that is easy and delicious. It's a meal on it's own and perfect for chilly days. My husband, who doesn't like Chinese food, loves this spicy soup at the start of a dinner. Leftovers freeze well.” - by Emily Tisdale
Ingredients
Adjust Servings
Original recipe yields 6 servings
Directions
- Combine the shrimp stock, lemon zest and lime zest in a large pot and bring to a boil. Reduce heat to medium and simmer for about 5 minutes. Add mushrooms and shrimp and cook until shrimp have heated through, about 5 minutes. Stir in the fish sauce, lime juice, green onion, cilantro and chile pepper. Taste and adjust salt and pepper if needed. Soup should be sour, salty, spicy and hot.
Nutrition
Amount Per Serving (6 total)
- Calories
- 140 cal
- 7%
- Fat
- 2.8 g
- 4%
- Carbs
- 7.3 g
- 2%
Based on a 2,000 calorie diet
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Reviews (13)
Rate This Recipe
"Okay, I very rarely review recipes, but I had to on this one. My non-english speaking Vietnamese girlfriends mom gave me a thumbs up for this dish. I did of course make changes: Used 8 cups of shrimp..." See more stock(4 shrimp boullion cubes in 8 cups of water), 3-10 oz cans of straw mushrooms drained, 1-8 oz can of sliced Bamboo Shoots drained, 1 brick of firm Tofu sliced into 3/4 inch cubes, 3 Roma tomatoes seeded and chopped into 1 inch pieces, Fish sauce to taste about 6 Tbls, 1 Tbls White pepper and 2 pounds of frozen Cocktail Shrimp . Served with Lime wedges, Cilantro, blanched Bean Sprouts, Hot Chili oil, Pho noodles and Rice prestaged on the dinner table so individuals could adjust hot and sour to their own taste, and choose to eat plain or with noodles or rice. Hope this helps. Stu"
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