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Hot and Sour Thai Shrimp Soup

average rating is 3 out of 5, based on 150 votes

This hot and sour Thai shrimp soup is a perfect dish to warm up your taste buds on a cold day. Loaded with flavors of lemongrass, ginger, garlic, and lime, this soup is light, yet satisfying. The succulent shrimp and fresh herbs make it a healthy and hearty option that is easy to make and perfect for any low-carb diet.

Serving Suggestions/Tips:

Serve the Hot and Sour Thai Shrimp Soup as a light and refreshing appetizer or pair it with steamed rice for a satisfying meal.

Customize the spiciness level by adjusting the amount of Thai chilies to suit your preference.

For an added touch of freshness, garnish the soup with a squeeze of lime juice and a sprinkle of freshly chopped cilantro just before serving.

Feel free to experiment with additional vegetables such as mushrooms, bok choy, or bean sprouts to enhance the soup's texture and nutritional value.

Serves

Prep Time

N/A

Total Time

N/A

Calories

Protein

13 Fat

Carbs

Tags:

Soup Shrimp Side Moderate Seafood Dairy-Free Low-carb High-protein Gluten-free Dairy-free Keto-friendly Paleo-friendly Low-calorie Nut-free Shellfish-free Sugar-free Grain-free Clean eating Healthy fats Pescatarian Weight loss Balanced nutrition Thai cuisine Flavorful Quick and easy Immune-boosting Detox-friendly Anti-inflammatory Low-sodium Vitamin C-rich Herb-infused Digestive-friendly Weeknight dinner

Ingredients

4 oz shrimp, peeled and deveined
2 cups chicken or vegetable broth
1 lemongrass stalk, bruised and cut into 2-inch pieces
1-inch fresh ginger, sliced
2 cloves garlic, minced
2 tbsp fish sauce
1 tbsp lime juice
1 tsp erythritol or another low-carb sweetener
1-2 Thai chilies, sliced (optional)
1 tbsp green onion, thinly sliced
1 tbsp fresh cilantro, chopped
Salt and pepper, to taste
1 tbsp coconut oil or other oil of choice

Directions

In a medium-sized pot, heat the coconut oil over medium heat.
Add the minced garlic, sliced ginger, and bruised lemongrass to the pot. Sauté for 1-2 minutes until fragrant.
Pour in the chicken or vegetable broth and bring it to a boil.
Reduce the heat to low and let the soup simmer for about 10 minutes to allow the flavors to meld together.
Remove the lemongrass stalk from the pot and discard it.
Add the shrimp to the pot and cook until they turn pink and opaque, which usually takes about 2-3 minutes.
Stir in the fish sauce, lime juice, erythritol or low-carb sweetener, and Thai chilies (if using). Allow the soup to simmer for an additional 1-2 minutes.
Season the soup with salt and pepper to taste.
Ladle the soup into a bowl and garnish with thinly sliced green onions and fresh cilantro.
Serve the Hot and Sour Thai Shrimp Soup hot and enjoy!