Hot and sour seafood soup recipe

Hot and sour seafood soup recipe

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  • Recipes
  • Dish type
  • Soup

This is a tasty soup packed with delicious seafood. Using shopbought Thai soup mix, found by the fresh garlic in the supermarket, makes it cheaper than buying all separate ingredients - it's already diced.

Merseyside, England, UK

1 person made this

IngredientsServes: 8

  • 600g mixed seafood, raw king prawns, squid, white fish and mussels
  • 1L vegetable stock
  • 3 tablespoons fish sauce
  • 2 to 4 tablespoons curry paste, to your liking for heat
  • 1 packet Thai soup mix containing lemongrass, chillies, etc.
  • 150g cherry tomatoes, halved
  • 10 shallots, peeled and halved
  • 1 box pre-packed mixed mushrooms
  • 1 tin mixed Chinese veg- baby corn, bean sprouts, etc.
  • 3 tablespoons lime juice to taste
  • salt and pepper to taste

MethodPrep:30min ›Cook:20min ›Ready in:50min

  1. De shell the prawns, carefully wash mussels and check for any broken shells. Dice the squid and white fish.
  2. In a very large soup pan bring the stock to boil and then reduce to a simmer.
  3. Add the fish sauce and curry paste to stock, keep stirring and keep on a low heat.
  4. Throw the Thai soup mix into the stock, stir and simmer.
  5. Add the cherry tomatoes, shallots, whole mushrooms and tinned veg. Simmer for 5 minutes.
  6. Add the prawns, squid and mussels, place on the lid and simmer for 5 minutes or until all the mussels are cooked and the shells are open. Whilst stirring the soup check for any mussels that have not opened and throw them away.
  7. Add the white fish last as this breaks up quickly, simmer for 5 minutes.
  8. Just before serving, add lime juice and salt and pepper to taste.


Take care with the mussels, follow instructions from the fishmonger if you're unsure.

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Hot And Sour Soup With Seafood

I made this Hot And Sour Soup With Seafood recently. I have had this soup at a local restaurant several times before. Good every time, but, I felt it could be improved by adding some key ingredients. There are many ingredients in this soup but, not to worry as it’s actually very easy to prepare and cook. You just need a little patience to slice and dice up all the ingredients to small bite sizes. Trust me here, the end result is rewarding as nothing beats a warm bowl of home made soup!

Hot And Sour Soup With Seafood
(Printable Recipe)

150 g Peeled Prawns
150 g Fresh Small Scallops
100 g Small Squids, cleaned (optional)
10 g Dried Lily Flowers
10 g Dried Wood Ear Mushrooms
15 g Dried Shitake Mushrooms (about 3 to 4)
1 pc Fresh or Can Bamboo Shoots, julienned
1 Block (200 g) Medium Firm Bean Curd (Tofu), diced
6 Cups (1500 ml) Chicken Stock
4 Tbsp Corn Flour, mixed with 3 Tbsp of water
4 Large Eggs, lightly beaten
1 ½ Tbsp Soy Sauce
1 Tbsp Shaoxing Wine
4 Tbsp Chinese Dark Vinegar or to taste
Sea Salt
Freshly Ground White Pepper
3 Scallions, sliced
Sesame Oil

Soak the lily flowers, wood ear mushrooms, and shitake mushrooms with warm water for about 10 minutes. Drain and finely slice all the ingredients.

In a large pot, bring the chicken stock, soy sauce, and wine to a boil. Then add the prawns, scallops, squids, lily flowers, wood ear mushrooms, shitake mushrooms, and tofu. Bring the soup mixture to a boil again and mix in the corn flour until the soup has thickened.

When the soup is boiling, slowly add the eggs in a slow stream, stir with a fork until the eggs spread. Season with vinegar, sea salt and some freshly ground white pepper. Serve the soup warm with some chopped scallions and sesame oil.

Recipe Summary

  • 2 tablespoons vegetable oil
  • 3/4 pound shiitake mushrooms, stemmed, caps sliced 1/4 inch thick
  • Salt and freshly ground pepper
  • 4 Thai chiles, minced
  • 3 stalks of fresh lemongrass, inner bulbs only, thinly sliced
  • 1 pound medium shrimp, shelled and deveined, shells reserved
  • 1 large onion, chopped
  • 1/2 cup thinly sliced fresh ginger
  • 1/4 cup Asian fish sauce
  • 2 quarts chicken stock or canned low-sodium broth
  • 1/4 cup fresh lime juice
  • 1/2 cup small basil leaves

In a large, deep skillet, heat 1 tablespoon of the oil. Add the shiitake and season with salt and pepper. Cover and cook over moderate heat, stirring a few times, until tender, 5 minutes. Uncover and cook, stirring, until the shiitake are golden, 3 minutes. Transfer to a plate.

Add the remaining 1 tablespoon of oil to the skillet. Add the chiles, lemongrass, shrimp shells, onion and ginger and cook over moderate heat, stirring occasionally, until the onion is softened and golden, about 7 minutes. Add the fish sauce and stock and bring to a boil. Simmer over moderate heat for 10 minutes. Strain the shrimp broth into a large bowl.

Return the broth to the skillet bring to a simmer over moderate heat. Add the shrimp and shiitake and cook until the shrimp are pink and curled, 1 minute. Add the lime juice and season with salt and pepper. Ladle the soup into bowls, garnish with the basil leaves and serve.

Finding Asian Ingredients

Some of these ingredients are hard to find in a typical grocery store.

If you don't live near an Asian market, most or all of what my dad uses in this recipe can be found on Amazon:

    ​ ​ ​ (soak for 15-20 minutes in warm water before slicing)
  • Dried Wood Ear Fungus (a few options, depending on what's in stock): ​ ​

I've also included some other Chinese kitchen essentials, used in many of my dad's other recipes.

These links are affiliate links, which means that if you use our links to purchase these ingredients, Amazon pays my family a small amount for the sale - at no extra cost to you. If you use these links, we really appreciate the support!

Seafood Sinigang (Sour and Savory Seafood Soup)

Photo by Rowena Dumlao-Giardina

Sinigang is adobo’s close contender for the title of National Dish of the Philippines. It has many variants, depending on the fruit that sours the dish. Commonly used are sampaloc (tamarind), kamias (bilimbi), bayabas (guava), and calamansi (Philippine lime)—fruits grown in Philippine soil. Unfortunately, these fruits are difficult to find in the countries where I’ve lived. Hence, I recreated this dish using the all-year-round, easy-to-find lemon. Like many Filipino dishes, this soup is bold in taste: sour, salty, slightly sweet, spicy, and umami. For a more flavorful stock, reserve the shells and heads of the shrimp or prawns, simmer with the stock for at least 10 minutes, then strain. For an extra zing, I season sinigang with what I call a Filipinized gremolata, a mildly modified version of the Italian condiment made with parsley, lemon zest, and fried—instead of raw—garlic. This dish, which reminds me of home and heritage, can be prepared using just one pot. The recipe is easy to scale, whether you’re cooking for a village or just for one.

Hot and Sour Soup Recipe

Skip the takeout—hot and sour soup, that beloved Chinese restaurant staple, is quick and easy to make at home.

This recipe gives you a rich, silky broth, and packed with flavor and lots of goodies: tender strips of pork and shiitake crunchy wood ear mushrooms and bamboo shoots slippery slivers of tofu delicate ribbons of egg. The soup is thickened just enough—none of the dreaded gloppiness that too often plagues restaurant renditions.

White pepper lends the soup its trademark “hot,” a mellow, belly-warming kind of heat, while dark Chinkiang vinegar gives it the “sour,” a bright and bracing punch. White pepper is a must in any Chinese kitchen black pepper, on the other hand, is rarely used. Chinkiang vinegar, fermented from black glutinous rice, is another common ingredient. These key seasonings are added at the end of the cooking process, as if they’re added too early, they’ll lose their precious aromas.

Warming and full of lively flavors, hot and sour soup is perfect for chasing away the winter chill or fighting off a cold. And according to traditional Chinese medicine, it’ll give you a beauty boost, too: wood ear mushrooms are considered to be a “beauty food,” as they promote blood circulation and nourish the skin.

For this recipe, you’ll need to plan ahead a couple of hours to rehydrate the dried mushrooms. After that, though, the soup takes just 15 minutes to come together—even faster, and much tastier, than takeout.

Serve: 6 people
Rest time: 2 hours to overnight
Prep time: 15 minutes
Cook time: 15 minutes

For the mushrooms:
6 dried shiitake mushrooms
1 tablespoon dried wood ear mushrooms
Water, for soaking

For the pork (see Note):
3 ounces pork loin, cut into thin strips
Pinch of salt
Pinch of white pepper
1 teaspoon soy sauce
1 teaspoon cornstarch
1 tablespoon water

For the soup:
1 tablespoon soy sauce
Pinch of salt
Pinch of sugar
3 1/2 tablespoons Chinkiang vinegar
1 teaspoon white pepper
1 tablespoon dark soy sauce
1 teaspoon sesame oil
6 cups chicken stock
1/4 carrot, julienned
1/3 cup canned bamboo shoots (sold in any Chinese supermarkets)
3 thin slices ginger, julienned (about 1/2 teaspoon)
1/3 block soft tofu, julienned
3 tablespoons cornstarch
3 tablespoons water
2 eggs, beaten
3 scallions, finely chopped, for garnish

To rehydrate the mushrooms:

In separate bowls, rehydrate the dried shiitake mushrooms in 1/2 cup water for 2 hours or up to overnight, and the dried wood ear mushrooms in water for 1 hour or up to 2 hours. (The wood ear will develop harmful bacteria if soaked for longer than 2 hours.)

Drain, reserving the soaking water from the shiitake mushrooms for later use. Rinse the shiitake and wood ear mushrooms well and slice thinly.

Hot and Sour Soup Recipe


  • 6 cups chicken stock , or vegetable stock
  • 2 tablespoons soy sauce , light
  • 1/4 pound pork , lean, cut into 1/4 inch dice, or julienned
  • 6 Chinese mushrooms , dried, soaked for three hours, drained, and cut into julienne strips
  • 3/4 teaspoon white pepper
  • 1/4 cup white vinegar , more or less to taste
  • 5 tablespoons cornstarch , mixed with 5 tablespoons water
  • salt , if you find you need it
  • 1/2 cup bamboo shoots , cut into a thin julienne
  • 1/4 cup dried black fungus , cloud ears soak for one hour, drained and shredded
  • 8 ounces tofu , cut into 1/4 inch cubes
  • 4 eggs , beaten



Tried this recipe? Let us know how it was!

If you want a more tangy flavor to your soup, you can add additional vinegar before you serve it. Just start out with a few drops and taste until you get the flavor you want. You can also add more freshly ground pepper and a few drops of sesame oil.

Tips and Variations for Hot and Sour Soup:

Make it vegetarian and vegan by replacing the chicken stock with vegetable stock and omitting the eggs and pork.

I don’t know about you, but I am not always a purist about recipes. I would say that if you can’t find the proper Chinese mushrooms, use the mushrooms you have at hand. Brown mushrooms would be great, but you can use white mushrooms as well. It will certainly still be yummy.

Garnish each bowl with a few finely chopped green onions if you want. A scattering of grated carrots brightens up the bowl and adds a bit of crunch.

If you need this recipe to be gluten free, please make sure you are using a gluten free soy sauce. Not all of them are. The cornstarch is already gluten free.

If you like this recipe, please take a moment to Pin it to Pinterest, Tweet about it and Like it on Facebook.

The 10 Most Popular Soup Recipes of 2020

During this objectively tough year, it’s perhaps no surprise we’ve been turning to soup—one of the most universally comforting dishes there is. As Virginia Woolf once said, “Soup is cuisine’s kindest course.” Beyond their ability to fortify the spirits, each one of these recipes is damn delicious too. We’re talking about a Taiwanese-style beef noodle soup laced with an entire Dutch oven’s worth of caramelized onions. A vegan(!) take on cream of mushroom so creamy, earthy, and silky you’ll wonder why the OG ever included dairy in the first place. And a brothy fish number bursting with jammy tomatoes and zippy lime. Here you’ll find this year’s 10 most popular soup recipes, starting with No. 1.

Recipe Summary

  • 2 lemongrass stalks
  • 6 cups reduced-sodium chicken broth
  • 1 or 2 serrano chiles, halved lengthwise
  • 1 shallot, sliced
  • 2 slices (1/4 in. thick) fresh ginger, crushed
  • 1 small zucchini, cut into 1/2-in. dice
  • 4 button mushrooms, quartered
  • 1 red jalapeño chile, thinly sliced
  • ¾ pound small (about 50 per lb.) raw shrimp, peeled and deveined
  • 1 tablespoon Vietnamese or Thai fish sauce
  • About 1 tbsp. white vinegar
  • ¼ cup cilantro leaves
  • 2 tablespoons fresh dill, coarsely chopped

Trim green tips from lemongrass and peel off tough outer layer from each. Mash stalks with a meat mallet or rolling pin, then tie each stalk in a knot. Put in a small pot, add chicken broth, serrano chile, shallot, and ginger, and bring to a boil over high heat. Reduce heat to medium and simmer 10 minutes.

Remove lemongrass, serrano chile, and ginger from pot and discard. Add zucchini, mushrooms, jalapeño chile, and shrimp. Turn off heat and let steep until shrimp is just cooked through, 2 minutes.

Stir in fish sauce, 1 tbsp. vinegar, the cilantro, and dill. Add more vinegar to taste, if you like.

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