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3 limes-hot and sour shrimp soup in a white square bowl on a brown surface.

3 Limes-hot and sour Shrimp soup

This hot and sour chicken broth with shrimp and vegetables is one of the most refreshing soup to be enjoyed any time of the year
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Prep Time: 5 minutes
Cook Time: 20 minutes
Total Time: 25 minutes
Servings: 4 to 6 Servings
Calories: 357kcal

Ingredients  

  • 1 large shallot, peeled and thinly diced
  • 1 large stick lemongrass, discard the hard outer layer and thinly slice the rest
  • 1 tablespoon freshly grated ginger
  • 2 cloves minced garlic
  • 1 red fresh chili, thinly sliced
  • 4 kaffir lime leaf plus 2 thinly sliced kaffir lime leaf, separate. *see note 1
  • 1 large lime, juiced and zested
  • 2 tablespoon fish sauce
  • 1 teaspoon brown sugar
  • 6 cups chicken stock, home made or store bought
  • 4 heads bok choy, sliced
  • 1 ½ pound raw medium-size shrimp, peeled and deveined/ frozen and thawed before using
  • 2 cups fresh beansprouts
  • ½ bunch cilantro, coarsely chopped
  • ¼ teaspoon freshly ground pepper

Instructions

  • Sweat the shallots with a tablespoon of olive oil on medium heat until soft. Add the ginger, garlic, and lemongrass and continue cooking, stirring for 2 minutes or until fragrant. Add the chicken stock, most of the chillies (leave a few for garnish), and 4 kaffir lime leaves. Bring the stock to boil, and then lower the heat to medium-low to keep the soup in steady simmer for 10 minutes.
    Sauteed aromatics- shallots, ginger, garlic, lime leaf and lemon grass in stainless steel sauce pan
  • Remove the kaffir lime leaves, increase the heat to high and bring back the broth to boil. Add the sliced bok choy and cook until just welted for about 2 minutes. Add the shrimp, fish sauce, sugar, and continue cooking until the shrimp is cooked or turned pink, 3-4 minutes. Turn off the heat and add the beansprouts, stir to combine. Add the lime juice, zest and pepper. ADJUST ALL THE SEASONING ACCORDING TO YOUR TASTE, ADD MORE LIME JUICE TO REACH THE THE SOURNESS OF YOUR CHOICE.
    Hot and sour shrimp soup with bok choy in stainless steell sauce pan
  • Ladle the hot soup among the bowls. Sprinkle some of the remaining sliced kaffir lime leaf and a few slices of chillies and chopped cilantro. Serve immediately.
    Hot and sour shrimp soup in the sauce pan

Notes

Note 1: *Use 1 ½ tablespoon of lime zest instead, if Kaffir lime leaves are not available.  Add at the end of cooking.
Note 2:  Chicken Stock Recipe
Category: Side Dish, starter
Cuisine: Asian, thai
Keyword: hot and sour soup, lime and shrimp soup, soup

Nutrition

Calories: 357 kcal (18%)Carbohydrates: 34 g (11%)Protein: 57 g (114%)Fat: 5 g (8%)Cholesterol: 274 mg (91%)Sodium: 900 mg (39%)Potassium: 3089 mg (88%)Fiber: 11 g (46%)Sugar: 16 g (18%)Vitamin A: 37668 IU (753%)Vitamin C: 412 mg (499%)Calcium: 1035 mg (104%)Iron: 9 mg (50%)
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