Total Time
Prep 10 mins
Cook 30 mins

Hot-and-sour mixtures are popular throughout the East, especially in Thailand. This soup typically has either shrimp or chicken added, but tofu could be used instead if you prefer a meatless version.

Ingredients Nutrition


  1. Peel the shrimp and reserve the shells. De-vein the shrimp, cover and chill until needed.
  2. Heat the oil in a large pot and stir-fry the shrimp shell for 3-4 minutes until they turn pink. Add the lemon grass, lime leaves, chili and stock. Pare a strip of zest from the lime and add to the pot.
  3. Bring to a boil, then lower the heat, cover and simmer for about 20 minutes.
  4. Strain the liquid and pour it back into the pot. Squeeze the juice from the lime and add to the pot with fish sauce and salt and pepper to taste.
  5. Return to a boil, lower the heat, add the shrimp and simmer for 2-3 minutes.
  6. Add the thinly sliced chili and scallion. Sprinkle with cilantro and serve.