Best 3 Hot And Sour Shrimp Noodle Soup Recipes

Indulge in a culinary journey with our tantalizing Hot and Sour Shrimp Noodle Soup, a harmonious blend of flavors that will tantalize your taste buds. This delectable dish features succulent shrimp, tender noodles, and an array of vibrant vegetables swimming in a savory broth bursting with spicy, sour, and aromatic notes. As you slurp up each spoonful, the heat from the chili peppers dances on your tongue, while the tangy vinegar and lemongrass provide a refreshing contrast. An assortment of crunchy vegetables, including carrots, celery, and bell peppers, adds texture and nutritional value to this satisfying soup. Whether you're seeking a comforting meal on a chilly day or craving a flavorful lunch or dinner, our Hot and Sour Shrimp Noodle Soup is guaranteed to hit the spot. Discover the detailed recipe and embark on a culinary adventure that will leave you craving more.

**Other recipes mentioned in the article:**

* **Classic Hot and Sour Soup:** Experience the timeless flavors of this traditional Chinese soup, featuring a medley of tofu, mushrooms, bamboo shoots, and a variety of vegetables simmering in a spicy and sour broth.

* **Wonton Soup:** Delight in a comforting bowl of wonton soup, filled with savory pork or shrimp dumplings swimming in a flavorful broth, often accompanied by vegetables and a sprinkle of green onions.

* **Egg Drop Soup:** Savor the delicate simplicity of egg drop soup, a clear broth adorned with ribbons of fluffy eggs, often complemented by vegetables, tofu, or shredded chicken.

* **Chicken Noodle Soup:** Indulge in the classic comfort food of chicken noodle soup, featuring tender chunks of chicken, hearty noodles, and a flavorful broth enriched with vegetables and herbs.

* **Vegetable Noodle Soup:** Enjoy a wholesome and nutritious vegetable noodle soup, brimming with an assortment of colorful vegetables and hearty noodles in a savory broth.

Let's cook with our recipes!

HOT AND SOUR SHRIMP SOUP

Hot and Sour Shrimp Soup image

Garnish with fresh basil, if desired. Try using straw mushrooms in place of regular mushrooms. Break the noodles in half before cooking.

Provided by Kathleen Burton

Categories Soups, Stews and Chili Recipes Soup Recipes Seafood Shrimp Soup

Time 40m

Yield 6

Number Of Ingredients 16

Ingredients

4 ounces thin egg noodles
1 tablespoon vegetable oil
½ cup sliced fresh mushrooms
2 cloves garlic, chopped
1 large tomato, cut into wedges
1 cup fresh pineapple chunks
1 stalk celery, sliced
2 tablespoons white sugar
3 cups chicken broth
3 cups water
3 tablespoons fresh lime juice
2 tablespoons soy sauce
1 pound large shrimp, peeled and deveined
⅛ teaspoon crushed red pepper
½ cup bean sprouts
1 green onion, thinly sliced

Steps:

Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain.
Meanwhile, in a large saucepan, heat oil over medium heat. Cook mushrooms and garlic in oil until soft (do not brown). Stir in tomato, pineapple, celery and sugar and cook until tomatoes begin to soften. Stir in chicken broth and water; bring to a boil. Reduce heat and stir in lime juice and soy sauce; simmer 5 minutes. Stir in shrimp and red pepper and simmer 3 minutes more, until shrimp are pink. Stir in bean sprouts, onion and reserved noodles. Heat through and serve.

Nutrition Facts : Calories 197.1 calories, Carbohydrate 23.7 g, Cholesterol 131.1 mg, Fat 4.3 g, Fiber 1.6 g, Protein 16.2 g, SaturatedFat 0.7 g, Sodium 996.4 mg, Sugar 9.1 g

SHRIMP NOODLE SOUP

Shrimp Noodle Soup image

For extra flavors, add a splash of sherry to the soup before serving.

Provided by Lindsay Perejma

Categories Soups, Stews and Chili Recipes Soup Recipes Seafood Shrimp Soup

Time 30m

Yield 6

Number Of Ingredients 13

Ingredients

2 teaspoons vegetable oil
1 onion, chopped
2 cloves garlic, minced
1 tablespoon minced fresh ginger root
1 pinch crushed red pepper
2 quarts chicken broth
1 cup peeled, diagonally sliced carrots
1 cup diagonally sliced celery
2 cups snow peas
12 ounces fresh shrimp, peeled and deveined
4 ounces rice vermicelli
2 tablespoons soy sauce
¼ teaspoon ground black pepper

Steps:

In a large saucepan over medium heat cook onion, garlic, ginger and crushed red pepper in oil for 2 minutes. Pour in broth, carrots, and celery and bring to a boil. Reduce heat, cover, and simmer for 5 minutes. Stir in snow peas and shrimp, cover, and cook for 3 minutes. Break noodles into 2-inch pieces and stir into soup; cover and cook 3 minutes more, until vegetables are tender and shrimp is pink. Stir in soy sauce and pepper and serve.

Nutrition Facts : Calories 159.4 calories, Carbohydrate 19.5 g, Cholesterol 91.8 mg, Fat 2.9 g, Fiber 2.3 g, Protein 12.5 g, SaturatedFat 0.4 g, Sodium 1715.8 mg, Sugar 4.2 g

HOT AND SOUR SHRIMP SOUP

Hot and Sour Shrimp Soup image

Provided by Food Network

Categories main-dish

Time 1h20m

Yield 6 soup servings or 4 main-cour

Number Of Ingredients 10

Ingredients

1 pound medium shrimp
2 fresh lemongrass stalks
4 fresh or dried kaffir lime leaves, or 1 tablespoon finely grated lemon zest
6 cups chicken stock
1 tablespoon fish sauce, or salt, to taste
3 tablespoons lime juice, or to taste
1 teaspoon chile paste
1 (15-ounce) can straw mushrooms, or 12 medium fresh mushrooms
3 fresh hot green chiles, for garnish
3 tablespoons fresh cilantro leaves, for garnish

Steps:

Wash the raw shrimp, then peel and devein, saving the peelings. Wash the shrimp again, drain and pat dry. Cover and refrigerate.
Cut each lemongrass stick into 3 (2-inch) pieces, starting from the rounded bottom end; discard the straw-like top. Lightly crush the 6 pieces with a heavy pestle, a mallet, or the blade of a knife.
Combine the lemongrass, kaffir lime leaves, the stock, and shrimp peelings in a pan. Bring to a boil. Lower the heat and simmer very gently for 20 minutes. Strain this stock and return to the rinsed-out pan.
Add the fish sauce, lime juice, and chile paste. Stir and taste again, adding more fish sauce or lime juice if required.
Drain the straw mushrooms and add them to the seasoned stock. If using fresh mushrooms cut into quarters, drop into lightly salted boiling water, and boil for 1 minute. Drain and add to the seasoned stock. (The soup may be prepared to this stage several hours ahead if necessary and refrigerated.)
Prepare the garnishes shortly before you are ready to serve the soup. Cut the green chilies into very fine rounds, and wash and dry the cilantro leaves.
Just before serving, heat the stock with the mushrooms in it. When it begins to bubble, drop in the peeled shrimp. Cook over a medium heat for about 2 minutes or just until the shrimp turn opaque. Serve the soup immediately in individual bowls, garnished with the green chiles and cilantro leaves.

Tips:

For the best flavor, use fresh shrimp and vegetables.
If you don't have rice vinegar, you can substitute white vinegar or lime juice.
If you like your soup extra spicy, add more chili oil or red pepper flakes.
To make the soup ahead of time, cook the noodles and shrimp according to the package directions and let them cool completely. Store the noodles and shrimp in separate airtight containers in the refrigerator for up to 3 days. When you're ready to serve the soup, reheat the noodles and shrimp in the microwave or over low heat until warmed through, then add them to the hot broth.

Conclusion:

This hot and sour shrimp noodle soup is a delicious and easy-to-make meal that's perfect for a quick lunch or dinner. The combination of spicy, sour, and savory flavors is sure to please everyone at the table. So next time you're looking for a satisfying and flavorful soup, give this recipe a try.