Thai · Dinner
Spicy Sour Shrimp Soup (High-Protein)
A Thai-style hot and sour soup built on a chicken and shrimp base, simmered in a lemongrass-galangal broth soured with lime juice and fish sauce, spiked with chilies, mushrooms and tomato. Extra shredded chicken and shrimp are layered in for a substantial, high-protein bowl finished with cilantro.
$6
15 minsPrep
20 minsCook
35 minsTotal
EasyLevel
Nutrition per serving
404Calories
53.6gProtein
11.9gFat
20.8gCarbs
6.8gSugar
6.4gFiber
2540mgSodium
345mgChol
2.9gSat Fat
1180mgPotassium
110mgCalcium
4.6mgIron
1.9mcgVitamin B12
38mgVitamin C
gluten-free
protein-rich
low-carb
high-fiber
low-calorie
high-protein
Instructions
1
Prep
Slice the chicken thigh thin, peel and devein the shrimp, chop the cilantro, slice the chili, quarter the mushroom, cut the tomato into wedges, and smash and cut the lemongrass into 2-inch pieces.
2
Simmer
Bring the chicken stock to a boil over high heat, add the lemongrass, ginger, and kaffir lime leaves, then simmer 5 minutes until the broth smells sharply citrusy.
3
Simmer
Add the sliced chicken thigh and simmer over medium heat 6 to 8 minutes until the pieces turn opaque and firm, then stir in the mushroom, chili, and black beans.
4
Poach
Drop in the shrimp and tomato wedges and poach over medium-low heat 2 to 3 minutes until the shrimp curl and turn pink, then stir in fish sauce, lime juice, and sambal-oelek.
5
Plate
Ladle the soup into a deep bowl and scatter the cilantro over the top before serving hot.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 260g260g chicken thigh
- 180g180g shrimp
- 3 cups720ml chicken stock
- 22 stalk lemongrass
- 22 in (5cm) piece ginger-fresh
- 44 kaffir lime leaves
- 44 chili-fresh
- 1 cup90g mushroom
- 4 tbsp60ml fish sauce
- 4 tbsp60ml lime juice
- 1/2 cup90g tomato
- 1/2 cup74g black bean
- 4 tbsp16g cilantro
- 2 tbsp30ml sambal-oelek
