Vietnamese Hot And Sour Soup Recipe

Spice up your weeknights with this authentic Vietnamese Hot and Sour Soup recipe! Slightly modified from a beloved rice noodle box recipe, this vibrant soup bursts with fresh flavors of lemongrass, lime, and shrimp. Easy to follow instructions make this a perfect weeknight meal, ready in under 40 minutes.

Prep Time 15 mins
Cook Time 40 mins
Calories 216.8 kcal
Protein 32g
Rating 3.8 (5 Reviews)
Vietnamese Hot And Sour Soup 24

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Recipe Author

Chef Forktionary, author of this recipe

Recipe adapted from Food.com. Standardized by Forktionary.

Ingredients for Vietnamese Hot And Sour Soup

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How to Make Vietnamese Hot And Sour Soup

  1. In a large pot (at least 6 quarts), bring 6 cups of broth (chicken or vegetable) to a boil. Add 2 stalks of lemongrass (lightly bruised), 8 ounces of sliced mushrooms (cremini or shiitake recommended), and 1 medium yellow onion, roughly chopped, to the boiling broth.
  2. Add 1 pound of shrimp (peeled and deveined), 2 tablespoons of fish sauce, and the juice of 2 limes to the pot.
  3. Reduce heat to medium and simmer until the shrimp is opaque and pink (about 3-5 minutes).
  4. Add 8 ounces of dried rice noodles to the soup. Cook for another 2-3 minutes, or until the noodles are tender but still have a slight bite.
  5. Ladle the soup into bowls. Garnish with fresh cilantro, sliced chilies (optional), and lime wedges, as desired. Enjoy!

Nutrition Information (Approximate per serving)

Sodium

69 g

Sugar

14g

Fat

3g

Carbs

10g