Zesty Hot & Sour Soup
Submitted by pepper8811
Hot and sour shrimp soup built on a quick homemade broth simmered from the shrimp shells, with tender chayote, mushrooms, fresh lemon juice for the sour bite, and chili paste for the heat. A bright, light take on the takeout classic.
YIELD
6 servingsPREP
10 minCOOK
25 minREADY
40 minMost hot and sour soups lean on vinegar and a long-simmered stock. This one takes a smarter route: the shrimp shells you would normally toss get simmered with lemon rind, allspice, garlic, and oyster sauce into a fast, briny broth packed with flavor.
Diced chayote goes in next and cooks until just shy of tender, keeping a cool, cucumber-like snap. Then the halved shrimp and sliced mushrooms hit the pot and cook only until the shrimp curl and turn pink, so they stay sweet and plump.
The hot and sour balance comes together at the very end. You add lemon juice for the tang and chili paste for the burn slowly, tasting as you go, until it sings the way you like it. A handful of cilantro stirred in just before serving keeps everything fresh and green.
Kitchen Tips
- Save those shrimp shells; they are the whole flavor base, so don’t skip the broth step.
- Add the lemon juice and chili paste a little at a time and taste between each addition; hot-and-sour is personal.
- Don’t overcook the shrimp; pull them the moment they turn pink or they go rubbery.
Variations
- No chayote? Use sliced zucchini or daikon for the same gentle crunch.
- Swap lime juice for the lemon and add a few kaffir lime leaves for a Thai lean.
- Stir in a beaten egg in thin ribbons for a classic egg-drop finish.
Ingredients
Directions
Peel chayote and cut in 1/8¼ inch dice. Peel shrimp; combine shells in a pot with lemon rind, optional lemon grass tops, allspice berries, garlic, 2 tablespoons oyster sauce, and water.
Simmer, covered, for 15 to 20 minutes.
Strain shrimp broth, discarding solids. Return to the pot with the chayote; simmer until not quite tender, 5 to 6 miuntes.
Devein and halve shrimp lengthwise; add to soup with mushrooms and Bring soup to a boil, stirring until shrimps turn pink. Slowly add lemon juice, chili paste, and oyster sauce to taste. Stir in cilantro and serve.
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