Hot and Sour Vietnamese Shrimp Soup
A bright and spicy Vietnamese soup featuring fresh shrimp, tangy tamarind broth, and a kick of chili heat. This vietnamese-inspired soups (gluten free) ready in about 30 minutes pairs medium shrimp, peeled and deveined, vegetable broth, tamarind paste for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 180 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.
Ingredients
- 12 oz medium shrimp, peeled and deveined
- 4 cups vegetable broth
- 2 tbsp tamarind paste
- 2 tbsp fish sauce
- 1 tbsp fresh lime juice
- 1 small red chili, sliced
- 1-inch piece fresh ginger, sliced
- 1 tsp sugar
- 1 cup mushrooms, sliced
- 1/4 cup cilantro leaves
Instructions
- Step 1: In a large pot, bring 4 cups vegetable broth to a simmer over medium heat. Add 1-inch sliced fresh ginger and 1 cup sliced mushrooms; simmer for 10 minutes to infuse flavor.
- Step 2: Stir in 2 tbsp tamarind paste, 2 tbsp fish sauce, 1 tsp sugar, and 1 small sliced red chili; simmer for another 5 minutes until the broth turns tangy and slightly spicy.
- Step 3: Add 12 oz peeled and deveined medium shrimp to the pot and cook for 3-4 minutes until the shrimp turn pink and opaque.
- Step 4: Remove the ginger slices, then stir in 1 tbsp fresh lime juice. Ladle the soup into bowls and garnish with 1/4 cup fresh cilantro leaves before serving hot.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Hot and Sour Vietnamese Shrimp Soup take to make?
Total time is about 30 minutes (10 min prep + 20 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.
How do I store leftover Hot and Sour Vietnamese Shrimp Soup?
Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep vegetable broth from drying out.
Can I substitute ingredients in Hot and Sour Vietnamese Shrimp Soup?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Hot and Sour Vietnamese Shrimp Soup for a different number of people?
The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
Is Hot and Sour Vietnamese Shrimp Soup gluten free?
Yes — this recipe is tagged gluten free based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.
