Hot-and-Sour Soup with Shrimp


Preparation info

  • Makes


    adult portions
    • Difficulty


    • Ready in

      20 min

Appears in

Madhouse Cookbook: Delicious Recipes for the Busy Family Kitchen

Madhouse Cookbook

By Jo Pratt

Published 2013

  • About

This light and flavorsome soup really has the wow factor—but the wonderful reality is that it’s amazingly easy to make. If you want a change from shrimp, try using sliced chicken or tofu instead.


  • 7 ounces shelled jumbo shrimp
  • ½ teaspoon sea salt
  • teaspoons sugar
  • ounces vermicelli rice noodles
  • 4⅓ cups vegetable stock
  • 2 lemongrass stalks
  • 2 tablespoons Thai fish sauce
  • ¼ teaspoon chili paste
  • cups thinly sliced shiitake mushrooms
  • 1 cup halved baby plum tomatoes
  • 4 scallions, thinly sliced
  • juice of limes
  • 3 fresh or dried kaffir lime leaves, torn into pieces
  • a few cilantro leaves, for sprinkling


  1. Put the shrimp in a small nonmetallic bowl and stir in the salt and ½ teaspoon of the sugar. This will really bring out their flavor. Break the noodles into about 2-inch-long pieces and soak them in hot water a couple minutes to soften. (You can get all the ingredients ready and prepare the recipe to this point, then put everything in the refrigerator so you only have the last-minute cooking just before serving.)
  2. Meanwhile, heat the stock in a wok or large saucepan over medium heat. Bash the ends of the lemongrass to help release their delicious flavor, then add to the pan with the fish sauce, chili paste and remaining sugar. Bring to a boil, then reduce the heat to low and leave to simmer 5 minutes.
  3. Drain the noodles and add them to the wok with the shrimp, shiitake mushrooms, tomatoes, scallions, lime juice and kaffir lime leaves. Simmer about 5 minutes until the shrimp turn pink. Have a taste. If the soup can do with being slightly more spicy, add a little more chili paste; if it’s a little too hot, add extra sugar and a squeeze of lime.
  4. Serve sprinkled with a few cilantro leaves.