ThaiMedium · Hot
Hot-and-Sour Shrimp and Mushroom Soup
This soup is built from the top of a hot broth — lime, cayenne, and fresh ginger layered in until the liquid is both sour and warming at the same time. Shrimp and mushrooms cook in just long enough to stay tender, and cilantro stirred in at the end adds a herbal lift that keeps the heat in check, na krap.
Prep
10 min
Cook
15 min
Total
25 min
Method
Build the Flavor Base
1
Heat coconut oil in your wok or large pot over medium-high heat until it shimmers and smells fragrant, na krap!
2
Add minced garlic, grated ginger, and sliced yellow onion. Stir-fry for 2-3 minutes until the onion softens and everything smells amazing — this is your aromatic foundation.
Create the Broth
3
Pour in 4 cups of water and bring to a gentle boil. Let it simmer for 5 minutes to meld all those beautiful aromatics together.
Add the Good Stuff
4
Add the mushrooms to the simmering broth. Cook for 5 minutes until they're tender and have released their lovely earthy flavors.
5
Nestle the shrimp into the soup. Cook for 3-4 minutes until they turn pink and curl up — don't overcook them or they'll get rubbery, na krap!
Season & Balance
6
Drizzle in soy sauce, sprinkle cayenne pepper, and add salt. Stir gently and taste — this is where you find your four-pillar balance of sour, sweet, salty, and spicy.
7
Squeeze fresh lime juice into the soup. Start with one lime, taste, then add the second if you want more tang. The sour is essential!
Finish Fresh
8
Remove from heat and scatter fresh cilantro over the top. The heat will bloom those herbal flavors beautifully.
9
Serve immediately in deep bowls, letting everyone smell that wonderful aroma before diving in. Na krap!
C
Nutri-Score
Fair balance
A–E · lower is better · score 3
Calories
213
per serving
High in salt · 1641mgHigh in protein · 27gLow sugar · 3g
Protein
27g
Carbs
11g
Fat
8g
Sat. fat
7g
Fiber
3g
Sugar
3g
Sodium
1641mg
Gluten FreeKeto FriendlyLow CarbPaleoDairy FreeDiabetes FriendlyHeart HealthyAnti InflammatoryMetabolism SupportArthritis FriendlyHigh ProteinWeight ManagementNutrient Dense
Nutri-Score is a general nutritional-balance guide, not medical or dietary advice.
E
Environmental impact
Very high impact
A–E · lower is better · includes estimates
kg CO2e
2.8
per serving
ECarbon
Shrimp drives 96% of this recipe’s estimated footprint.
Carbon from Poore & Nemecek 2018; water, land & runoff from Agribalyse — modelled averages for comparing recipes, not a measurement of your groceries.
Flavor Profile
7
Umami
2
Sweet
6
Salty
7
Sour
2
Bitter
7
Spicy
Textures
TenderSilkySucculentSmooth
Aromas
HerbalCitrusyPungentEarthySpicy
Kitchen Equipment
Techniques
Safety & Storage
Cooking Temperature
Cook shrimp until they turn pink and curl (internal temp 145°F/63°C). Do not undercook — raw shrimp poses microbial and allergen risks.
Cross Contamination
Keep raw shrimp separate from other ingredients. Use separate cutting boards and utensils. Wash hands thoroughly after handling raw shellfish.
High Risk Population
Pregnant women, young children, elderly, and immunocompromised individuals should ensure shrimp is fully cooked to avoid bacterial contamination.
Storage
Refrigerate leftovers within 2 hours. Soup with shrimp has a maximum shelf life of 1-2 days. Reheat to 165°F/74°C before consuming.
Allergen Warning
This dish contains shellfish and soy. Use tamari or coconut aminos as a soy-free substitute if needed. Verify fish sauce alternatives if fish allergen is severe.
Handling
When squeezing limes, avoid contact with eyes or broken skin. Cayenne pepper can cause respiratory irritation — work in ventilated area and avoid inhaling dust.
Pro Tips
Technique
Never overcook your shrimp! Once they turn pink and curl up, they're done — about 3-4 minutes. Overcooked shrimp become rubbery and lose that beautiful juicy sweetness we want in this soup, na krap!
Substitution
No oyster mushrooms on hand? No problem! Use white button mushrooms, cremini, or even straw mushrooms. Each variety brings its own earthy character to the broth, and they all absorb those four-pillar flavors beautifully.
Flavor Boost
For extra aromatic depth, add a bruised stalk of lemongrass or a few slices of galangal when you simmer the broth. They make the ginger sing even louder, like a duet in your soup, na krap!
From the chef
This soup is built on sour and heat, na krap — that is its whole personality and it makes no apologies. Garlic, ginger, and onion bloom in coconut oil first to build the aromatic foundation, then the broth simmers until it smells like something genuinely good is happening. Mushrooms go in and soak up all that flavor, and shrimp follow just long enough to turn pink and curl without going rubbery. Lime juice is essential and generous here: start with one lime, taste, then decide if you want the second. Cayenne builds its warmth in the background while fresh cilantro scattered over the top keeps everything bright. Serve immediately in deep bowls and let the steam do the welcoming.
TagsThaiSpicySourSeafoodOne Pot
AllergensShellfishSoyGluten
Source: generated · May 30, 2026