• 6servings
  • 15minutes
  • 140calories

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Nutrition Info . . .

NutrientsProteins, Cellulose
VitaminsA, B6, B9, B12, C, D
MineralsIodine, Manganese

Ingredients Jump to Instructions ↓

  1. 4 cups shrimp stock

  2. 1 tablespoon grated lemon zest

  3. 1 tablespoon grated lime zest

  4. 1 (15 ounce) can whole straw mushrooms, drained

  5. 1 pound frozen fully cooked salad shrimp, thawed

  6. 3 tablespoons Asian fish sauce (nuoc mam or nam pla)

  7. 1/4 cup fresh lime juice

  8. 3 green onions, chopped

  9. 2 tablespoons chopped fresh cilantro

  10. 1 red chile peppers, seeded and chopped

  11. salt and pepper to taste

Instructions Jump to Ingredients ↑

  1. Combine the shrimp stock, lemon zest and lime zest in a large pot and bring to a boil. Reduce heat to medium and simmer for about 5 minutes. Add mushrooms and shrimp and cook until shrimp have heated through, about 5 minutes. Stir in the fish sauce, lime juice, green onion, cilantro and chile pepper. Taste and adjust salt and pepper if needed. Soup should be sour, salty, spicy and hot.


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