Hot and Sour Lemongrass Shrimp Soup

Why You’ll Love This Recipe

This soup beautifully balances spicy, sour, and herbal notes with the delicate sweetness of shrimp and earthiness of oyster mushrooms. The homemade shrimp stock adds depth and umami, while the lemongrass and lime leaves impart signature Thai aromatics. It’s easy to prepare and makes for a light, nutritious meal bursting with bold flavors.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Soup

• 4 cups shrimp stock (or unsalted chicken stock)
• 12 medium shrimp, head-on and shell-on (if making shrimp stock)
• 2 stalks lemongrass (bottom half only), smashed and cut into 2-inch pieces
• 6 makrut lime leaves
• 8 slices galangal
• 2-5 Thai chilies, smashed and cut into large pieces (adjust to taste)
• 3 cups oyster mushrooms, torn into bite-sized pieces
• 1/4 cup Thai chili paste
• 3 tablespoons fish sauce
• 1/2 cup fresh lime juice
• 1 teaspoon sugar
• Chopped cilantro, for garnish
• Jasmine rice, for serving

Shrimp Stock

• Shrimp shells and heads from at least 12 shrimp
• 1 tablespoon neutral oil
• 4 1/4 cups water
• 1/4 cup chopped onion (optional)

Directions

Make the Shrimp Stock:

1. Heat neutral oil in a pot over medium heat. Add shrimp shells, heads, and chopped onion (if using). Sauté until fragrant and shells turn pink, about 3-5 minutes.
2. Add water and bring to a boil. Reduce heat and simmer gently for 20-25 minutes. Strain the stock and discard solids.

Prepare the Soup:

1. In a pot, combine shrimp stock, lemongrass, makrut lime leaves, galangal, and Thai chilies. Bring to a boil and simmer for 10 minutes to infuse flavors.
2. Add oyster mushrooms and cook for 3-4 minutes until tender.
3. Stir in Thai chili paste, fish sauce, lime juice, and sugar. Adjust seasoning to balance hot, sour, and salty flavors.
4. Add shrimp and cook until they turn pink and opaque, about 2-3 minutes.
5. Remove lemongrass stalks, lime leaves, and galangal slices before serving.
6. Ladle soup into bowls, garnish with chopped cilantro, and serve with jasmine rice.

Servings and timing

This recipe serves 4 people. Preparation takes about 15 minutes, with cooking time of approximately 35 minutes including stock preparation.

Variations

• Use chicken stock or vegetable broth if shrimp stock is unavailable.
• Substitute oyster mushrooms with shiitake or button mushrooms.
• Adjust spiciness by adding more or fewer Thai chilies.
• Add fresh herbs like Thai basil or mint for extra fragrance.
• Use peeled shrimp if preferred for easier eating.

Storage/Reheating

Store leftover soup in an airtight container in the refrigerator for up to 2 days. Reheat gently on the stove, adding a splash of water or stock if the soup thickens. Do not overcook shrimp during reheating.

FAQs

Can I skip making shrimp stock?

Yes, chicken stock or vegetable broth can be used but shrimp stock adds authentic depth.

What if I can’t find galangal?

Substitute with fresh ginger, though flavor will differ slightly.

How spicy is this soup?

Spiciness can be adjusted by the number of Thai chilies used.

Can I use dried lime leaves?

Fresh makrut lime leaves are best, but dried can be used if fresh is unavailable.

How do I clean lemongrass?

Peel tough outer layers and use only the bottom, tender part of the stalk.

Is Thai chili paste the same as red curry paste?

No, Thai chili paste (Nam Prik Pao) is smoky and sweet, different from red curry paste.

Can I freeze this soup?

Freezing is not recommended due to shrimp texture and fresh herbs.

Can I prepare the soup without shrimp?

Yes, omit shrimp for a vegetarian version and increase mushrooms.

How do I balance sourness and spiciness?

Adjust lime juice for sourness and chilies for heat, tasting as you go.

What side dishes go well with this soup?

Steamed jasmine rice, fresh spring rolls, or a light cucumber salad complement well.

Conclusion

Hot and Sour Lemongrass Shrimp Soup is a beautifully balanced and aromatic dish that delivers authentic Thai flavors in a nourishing bowl. Its fragrant broth, tender shrimp, and fresh vegetables make it an excellent choice for a light yet satisfying meal. Easy to prepare from scratch, this soup is sure to become a favorite for fans of bold, bright cuisine.

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