Food Recipes Soups Seafood Soups Hot-and-Sour Shrimp Soup 5.0 (1) 1 Review Growing up, Ming Tsai loved the flavors of traditional Chinese hot-and-sour soup, but he didn't like the heavy texture. This is his riff on that soup, with a much lighter and tangier broth. More Chinese Recipes By Ming Tsai Ming Tsai Chef Tsai is a James Beard & Emmy Award-winning chef, philanthropist, TV personality, and entrepreneur. He is the creator of award-winning restaurants, author of five cookbooks, and current host/executive producer of PBS-TV's Simply Ming. In 2022, Chef Tsai became Iron Chef Tsai as he joined the cast of five world-class chefs in the Netflix series Iron Chef: Quest for an Iron Legend. Chef Tsai is the foremost interpreter of East-West cooking. He has always been a believer that "you are what you eat" and that food is medicine.Experience: Chef Ming Tsai has over 40 years of experience. Chef Tsai has hosted and executive produced the PBS cooking show, Simply Ming, for 18 seasons. Chef Tsai is a leading voice for stop AAPI hate initiatives, a chef ambassador for World Central Kitchen, and the chairman of the National Advisory Board for Family Reach, helping raise over $10 million for the foundation since 2012. In 2020, Chef Tsai founded MingsBings: a nationally recognized, award-winning, consumer-packaged goods startup. Food & Wine's Editorial Guidelines Updated on August 31, 2018 Rate PRINT Share Photo: © Dana Gallagher Total Time: 50 mins Yield: 4 Ingredients 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 Directions 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. Suggested Pairing Look for a crisp, citrusy Riesling from Germany's Mosel-Saar-Ruwer, which will complement the sour lemongrass and lime here. Originally appeared: October 2003 Rate It Print