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Hot and Sour Lemongrass Shrimp Soup

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Hot and Sour Lemongrass Shrimp Soup is a fragrant Thai-inspired dish featuring a tangy lime broth infused with lemongrass, galangal, and makrut lime leaves, balanced with spicy Thai chilies and fresh shrimp. This light, flavorful soup is perfect served with jasmine rice and offers a vibrant balance of sour, spicy, and herbal notes.

Ingredients

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)

Instructions

Make the Shrimp Stock:

  1. Heat oil in a pot over medium heat. Add shrimp shells, heads, and onion (if using); sauté until fragrant and shells turn pink, 3-5 minutes.

  2. Add water, bring to boil, then simmer gently 20-25 minutes. Strain and discard solids.

Prepare the Soup:

  1. Combine shrimp stock, lemongrass, makrut lime leaves, galangal, and Thai chilies in a pot. Bring to boil and simmer 10 minutes.

  2. Add oyster mushrooms; cook 3-4 minutes until tender.

  3. Stir in chili paste, fish sauce, lime juice, and sugar; adjust seasoning.

  4. Add shrimp; cook 2-3 minutes until pink and opaque.

  5. Remove lemongrass, lime leaves, and galangal slices.

  6. Ladle soup into bowls, garnish with cilantro, and serve with jasmine rice.

Notes

Substitute chicken or vegetable stock if shrimp stock is unavailable.

Use shiitake or button mushrooms instead of oyster mushrooms.

Adjust spiciness with more or fewer Thai chilies.

Add fresh herbs like Thai basil or mint for extra aroma.

Use peeled shrimp for easier eating.

Find it online: https://familydinnercooking.com/hot-and-sour-lemongrass-shrimp-soup/