Spicy Hot And Sour Shrimp Soup Recipe

Prepare aromatics

Peel and thinly slice or smash the ginger (about 1 oz). Smash the garlic cloves with the side of a knife and peel. Trim the lemongrass stalks: remove outer tough layers, bruise the lower stalks with the back of a knife and cut into 2–3 pieces. Peel and halve the shallot.

Heat 1 tablespoon vegetable oil in a large pot over medium heat. Add the sliced ginger, smashed garlic, bruised lemongrass and shallot. Sauté for 1–2 minutes until fragrant but not browned to bloom aromatics into the oil.

Pour in 6 cups broth and 1 cup water. Increase heat to bring to a gentle boil, then reduce to a simmer. Simmer uncovered for 12–15 minutes to infuse the broth with aromatics.

After simmering, use a slotted spoon to remove and discard the ginger pieces, lemongrass, and shallot halves. Leave aromatics in only if you prefer stronger flavor (fish will be strained later).

Add the sliced shiitake mushrooms, julienned carrot, and bok choy or Napa cabbage to the simmering broth. Simmer gently for 3–4 minutes until vegetables are tender-crisp.

Stir in the cubed tofu and simmer for another 2 minutes so the tofu warms through without falling apart.

Stir in the soy sauce, rice vinegar, fresh lime juice, sambal oelek, crushed red pepper flakes, white pepper, fish sauce (if using), and brown sugar. Taste the broth and adjust: add more lime juice for sour, more sambal or red pepper for heat, or a pinch more sugar if too sharp. Simmer 1–2 minutes so flavors marry.

Add the peeled and deveined shrimp to the simmering soup in a single layer. Simmer gently until the shrimp are opaque and just cooked through, about 2–3 minutes depending on size. Avoid overcooking.

If using the optional beaten egg for silky ribbons: with the soup at a gentle simmer, slowly drizzle the beaten egg into the pot while stirring the broth in a steady circular motion to create ribbons. Stir once to distribute and let set for 30 seconds.

Make a cornstarch slurry by whisking 1 tablespoon cornstarch with 2 tablespoons cold water until smooth. Slowly pour the slurry into the simmering soup while stirring. Cook 1 minute until the broth lightly thickens and becomes glossy. If thicker consistency is desired, mix an additional 1/2 tbs cornstarch with 1 tbs water and repeat.

Turn off the heat. Stir in 1 teaspoon sesame oil (if using) and chopped cilantro and sliced green onions, reserving some green onion for garnish.

Ladle the hot and sour shrimp soup into bowls. Top each bowl with reserved green onions, extra cilantro, and sliced jalapeño or Thai chiles for extra heat. Serve with lime wedges on the side so diners can add more brightness to taste.

Estimated serving: this recipe makes about 4 bowls. Store leftovers in a covered container in the refrigerator for up to 2 days; reheat gently to avoid overcooking the shrimp and tofu.