AG Recipe: Hot and Sour Shrimp Soup with Lemongrass

by Amanda Cushman

As summer winds down, and fall is just around the corner, we’re all about sharing those comfort-warm-your-tummy recipes.

This week’s recipe comes from chef Amanda Cushman. Amanda has a been creating and conceptualizing recipes and menus through her illustrious career, working extensively in the world of recipe development for magazines, as well as cultivating private clients, and teaching personalized cooking classes.

We’re thrilled to have her on board and sharing her creations with Adventure Girl readers!

Currently ordering a cup of Amanda’s shrimp and lemongrass soup. Yes, please!

The Makings:

Prep time: 15 minutes

1 Tb. vegetable oil

¼ cup peeled ginger, julienne

2 cloves garlic, minced

3 whole stalks lemongrass, white part only, sliced very thinly

2 shallots, minced

4 small bird chilies, minced

8 cups chicken stock

6 kaffir lime leaves, thinly sliced

2 cups shitake mushrooms, sliced thinly

4 oz. rice vermicelli noodles, soaked in warm water for 5 minutes

1 ¼ pounds medium shrimp, peeled and de-veined*

6 Tablespoons fish sauce

1/2 cup lime juice

2 Tb. brown or palm sugar

1 can unsweetened coconut milk

4 thinly sliced scallions

½ cup Thai basil, julienne

Let’s Create It!

  • Heat the oil in a medium saucepan over medium high heat. Sauté the ginger, garlic, lemongrass, shallots and chilies for 3 to 4 minutes. Add the chicken stock, lime leaves and mushrooms and bring to a simmer over medium high heat. Simmer for about10 minutes until mushrooms are tender.
  • Drain the rice noodles and add to the soup with the shrimp, fish sauce, lime juice, sugar and coconut milk. Bring back to a simmer for 5 minutes.
  • Ladle the soup into soup bowls and garnish with the scallions and Thai basil.

* Any other protein can be substituted for the shrimp such as, pork tenderloin, white or dark meat chicken, strips of beef, scallops or tofu

Kitchen Counter:

Aprox. 6 to 8 servings.


Make sure to visit Amanda’s site:


Recipe/Photo credit: Amanda Cushman

Amanda CushmanAmanda Cushman of Chapel Hill Cooking Classes is a culinary educator, cookbook author, writer and recipe developer who has cooked professionally for over thirty years. She teaches privately for groups, as well as having taught in venues such as Sur La Table, The Institute of Culinary Education, The Natural Gourmet Cooking School and Williams Sonoma, along with team building classes for Fitness Magazine, Exxon Mobile, Hugo Boss, Yahoo, Nike, Google, Guess Jeans, Direct TV, Toyota and Korn Ferry International, and has worked with Martha Stewart, Glorious Foods and revered recipe developer for Food and Wine, Cooking Light, Vegetarian Times, Fine Cooking and Ladies Home Journal. As a private chef, clients have included James Robinson; CEO of American Express, Amy Levin the Editor in Chief of Glamour. Her private classes were a big hit in LA with clients such as Neil Patrick Harris, Molly Sims, Anne Archer and Randy Newman.