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Hot and Sour Shrimp Soup

Hot and sour soup is Chinese restaurant classic. This hot and sour shrimp soup version is lighter than many and packed with the flavours of lemongrass and lots of chili!

Overhead tall image of a hot and sour shrimp soup with mushrooms and chili and lemon in a clear broth

Hot and Sour Shrimp Soup.

My love of soup is well documented here on Krumpli and this gloriously fiery Hot and Sour Asian Shrimp Soup is another homage to food I love.

I certainly do not subscribe to the idea that soups are only for winter! I eat and cook them all year round and this soup recipe is a perfect light and easy summer recipe.

Fish or seafood is the perfect protein source for a lighter summer soup, I use salmon in my lightened slow cooker salmon chowder.

This is also very different from the last hot and sour soup recipe I posted here. That one was a classic egg drop soup that had a velvety texture. This soup is a light and vibrant broth or stock-based soup.

Like all good Asian soup recipes, it combines the hot, sour and salty flavour profiles. The hot comes from lots of red chili, the sour notes are courtesy of lime and lemongrass.

Finally the salty element surprisingly comes from fish sauce rather than soy sauce. In this soup, it adds a much deeper depth of flavour and a much more pleasing final shrimp soup.

Of course, that depth of flavour is also helped along by using the heads and the shells of the shrimp. This enhances the flavour of the fish stock which is so important in this simple soup recipe.

Close up tall image of a hot and sour shrimp soup with mushrooms and chili and lemon in a clear broth in an Asian style bowl decorated with a blue flower

A Lighter Tom Yom Soup!

In many ways, this hot and sour shrimp soup is very similar to a classic Thai Tom Yum Soup. Many of the flavours are the same but this soup is much lighter.

It is also relatively similar to this quick Thai influenced prawn soup.

I love Tom Yum soup, it is great but it is a little heavy for summer. This is very much a stripped back version of that and it certainly does not miss the coconut milk or Thai curry paste.

This particular soup recipe is designed to be super quick and light and refreshing. To be eaten on a hot day for lunch sat in the garden watching the world pass by.

Far be it from me to suggest the consumption of booze, but this wonderfully light soup begs for a nice dry crisp white wine!

Overhead close up tall image of a hot and sour shrimp soup with mushrooms and chili and lemon in a clear broth

Summer Soups.

Many associate summer soups with cold soups like a classic gazpacho, but I am not really all that fond of cold soups. They feel way too much like a drink for my liking.

My approach to summer soup recipes very much err to lighter flavours but still served hot. With so much great produce around at this time of the year it is so easy to knock up a quick and simple soup.

The great thing about soups in summer is that the produce is so varied and beautiful.

So whilst this shrimp soup recipe takes advantage of summer chili and lemongrass you can go in so many directions.

Love asparagus? Then you can go with a beautifully subtle and light cream of asparagus soup. You can even serve this chilled!

Peas are everywhere at this time of year and fresh peas in this pea and bacon broth with pasta squares is heavenly!

A personal favourite of mine is a tomato consomme and this tortellini tomato consomme is one of my favourite recipes on my site!

Square image of a hot and sour shrimp soup with mushrooms and chili and lemon in a clear broth in an Asian style bowl decorated with a blue flower
Yield: 2 Servings

Hot and Sour Shrimp Soup

Prep Time: 5 minutes
Cook Time: 15 minutes
Total Time: 20 minutes

This hot and sour shrimp soup is a lightened up summer version of a takeaway favourite. It is also insanely quick and is all done and dusted in 20 minutes!


  • 250 g (9 oz) Prawns
  • 750 ml (3 Cups) Fish Stock
  • 1 Tbsp Lemongrass Paste or 1 Stalk of Lemon Grass
  • 5 Kaffir Lime Leaves
  • 125 g (1 Cup) Mushrooms (I used Shimeji Mushrooms)
  • 2 Red Chili
  • 3 Spring Onions
  • 15 g (1.5 cm or 1/2" Piece) Ginger
  • 10 g (1/2 Cup) Chopped Coriander
  • 1 Lime
  • 2 Tbsp Fish Sauce
  • 1 Tbsp Mirin


  1. Remove the shells and heads from the prawns and put them in a pan with the fish stock, kaffir lime leaves and lemongrass.
  2. Cook on medium for 5-6 minutes.
  3. Devein your shrimp if required.
  4. Slice your red chili and spring onions and then finely chop your coriander.
  5. Cut your ginger into batons.
  6. Strain the stock and return to the pan and add in the mushrooms and shrimp, then cook for 2-3 minutes.
  7. Now add in the remaining ingredients and tweak the seasoning by adding more or less fish sauce and lime juice.
  8. You are looking for something hot, sour and salty.

Nutrition Information:



Serving Size:


Amount Per Serving: Calories: 887Total Fat: 40gSaturated Fat: 12gTrans Fat: 0gUnsaturated Fat: 17gCholesterol: 368mgSodium: 5381mgCarbohydrates: 55gFiber: 6gSugar: 11gProtein: 79g

Did you make this recipe?

If you made this recipe, I'd love to see what you did and what I can do better, share a picture with me on Instagram and tag me @krumplibrian and tell me how it went!

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Monday 4th of June 2018

I’m always looking for new ways to use shrimp and this looks great. So easy too.

Brian Jones

Tuesday 5th of June 2018

It is so simple!


Monday 4th of June 2018

This sounds so amazing! Totally my kind of dish. Loving the awesome flavors used here.

Brian Jones

Tuesday 5th of June 2018

Thanks Danielle

Katie | Healthy Seasonal Recipes

Monday 4th of June 2018

I think you just convinced me that summer is soup season too! Looks perfect to me.

Brian Jones

Tuesday 5th of June 2018

All year round for me!


Monday 4th of June 2018

This soup has my mouth watering! I am with you, you can eat soups year round. I love how the ingredients to this recipe fit into the summer theme!

Brian Jones

Tuesday 5th of June 2018

Thanks Shelby


Monday 4th of June 2018

This shrimp soup sounds soooo good with the lemongrass and the mushrooms. I need to try your recipe

Brian Jones

Tuesday 5th of June 2018

Enjoy :)