My Recipe

Hot and Sour Shrimp Soup


12 pieces large frozen shell-on shrimp
4 oz fresh button mushroom (sliced)
1½ oz celery (sliced)
3 oz canned straw mushroom (drained)
about 1½ oz lmongrass
4 pieces lime leaf
3 slices galangal
2 tsp Thai chili paste
1 piece or to taste fresh Thai chili (finely sliced)
5 to 6 sprigs cilantro (chopped)

Broth and Seasoning:

3 cups Chicken broth (Or 2 tsp chicken broth mix + 3 cups water)
1½ Tbsp lime juice
1-1/3 Tbsp fish sauce


  1. Thaw frozen shrimp in refrigerator overnight or in a colander under running cold tap water. Peel shrimp and devein, if any. Dry shrimp with paper towel.
  2. Trim the base of lemongrass stem and remove the tough outer layers. Cut the stem into 1/2-inch pieces. Bruise with knife or cleaver.
  3. Rinse lime leaf and galangal before using.
  4. Cut straw mushroom into halves or big ones into 3 or 4 pieces. Rinse and drain.
  5. Bring chicken broth to a boil. Add lemongrass, lime leaf, galangal and chili paste. Bring to boil again. Cook on medium heat for 5 minutes.
  6. Add button mushroom, straw mushroom, celery, lime juice and fish sauce. Cook for another minute.
  7. Add shrimp. Cook until shrimp turns pink and liquid reboils again.
  8. Pour into individual serving bowls. Sprinkle chili and cilantro over soup. Serve hot.

Nutrition value for 1/3 portion of recipe:

Calorie 109, Fat 1.9 g, Carbohydrate 11 g, Fibre 1 g, 2 g, Cholesterol 102 mg, Sodium 1,730 mg, Protein 14 g.