Here’s a recipe for that fantastic hot and sour shrimp soup we all love at Thai restaurants. While I adore it, I’ve avoided making it myself as many ingredients in traditional recipes are both time consuming to locate and prepare. Good news! I’ve successfully made it as good as the original using a few shortcuts: lemongrass herb paste and jarred minced ginger in place of the awkward stalks, Sriracha sauce for the spicy peppers and lime juice for the kaffir lime leaves.
Plus, we’re making it healthier! Reduce sodium using low sodium broth or broth concentrate. No need to sacrifice flavor! Instead using additional spices, lime juice, Sriracha, mushrooms, green onions and cilantro, you’ll still achieve that perfect blend of sweet, sour, spicy and salty! Lastly, you’re using a whole pound of large shrimp. So stop arguing about who got more. Everybody gets a decent amount of protein in their bowl. And unlike the soup in the restaurant that is reheated on the stove several times until the shrimp is so chewy the texture is similar to that of a Slim Jim, we’re gonna be gentle when cooking these delicate morsels.
2 quarts low sodium chicken broth (I used 8 packets TJ’s Low Sodium Broth Concentrate + 8 cups water)
Additional 2 cups water
2 stalks lemongrass, sliced on bias in 2 inch pieces (or 2tbsp Gourmet Garden Lemongrass Herb Paste)
3 juicy limes
2 inch piece fresh ginger, sliced (or 2 tsp minced ginger from jar)
¼ cup Sriracha sauce
2 tbsp fish sauce
1 tsp honey
2 cups sliced mushrooms
1 pound large shrimp, peeled, tails on
4 green onions, diced
Bunch fresh cilantro, chopped
Bring broth to boil over medium heat in a saucepan. Add lemongrass, ginger, juice from one lime and Sriracha sauce. Lower heat to medium-low, cover and simmer for 15 minutes to let the spices mingle. Uncover and add fish sauce, honey, and mushrooms. Reduce to low and simmer 5 minutes. Toss in the shrimp and simmer another 4-5 minutes on low until they start to turn pink. Immediately remove from the heat to avoid overcooking and maintain delicate texture of shrimp. Squeeze in remaining limes, green onions, and cilantro. Enjoy now or allow the flavors to deepen for a few days.
If you used fresh raw lemongrass and ginger remove the pieces when you ladle soup into bowls.
REHEAT: Reheat in microwave or on stove. Heat broth, mushrooms, herbs…everything except the shrimp first. After soup is warmed to your liking, remove from heat, then add shrimp back in to avoid the dreaded “shrimp shrivel.”
BONUS FIBER! Put 1 cup of broccoli slaw, shredded white cabbage or bean sprouts in each bowl. It will soften when you ladle hot soup over it or can be microwaved with soup if you’re reheating a single bowl.
Love this Tom Yum Goong Soup? Try our delicious reduced sodium recipe for THAI RED CURRY CHICKEN
Click this link for simple tips on how to eat healthier at Thai, Japanese, Indian, Chinese restaurants or when ordering takeout/delivery. HEALTHY ASIAN RESTAURANT GUIDE