Thu's Wonderful Soup

Prep Time
Cook Time
Ready In

Recipe: #31751

April 07, 2019

"This soup is packed with great flavors. Not sure who Thu is but this soup was made by Chef Paul Prudhomme's friends when he would visit their home in Hawaii."

Original is 2-3 servings


  • Serving Size: 1 (1129.8 g)
  • Calories 696.4
  • Total Fat - 26.6 g
  • Saturated Fat - 11.3 g
  • Cholesterol - 362 mg
  • Sodium - 8805.3 mg
  • Total Carbohydrate - 57.4 g
  • Dietary Fiber - 4.9 g
  • Sugars - 18.7 g
  • Protein - 62.8 g
  • Calcium - 215.8 mg
  • Iron - 8 mg
  • Vitamin C - 50.7 mg
  • Thiamin - 0.4 mg

Step by Step Method

Step 1

Combine the seasoning mix ingredients in a small bowl.

Step 2

Melt butter in a 4-quart pot over high heat. As soon as the butter begins to sizzle, add the mushrooms, lemon grass, garlic, serranos, and the seasoning mix. Cook stirring frequently, and when the mixture begins to stick, about 2 minutes, add the lemon juice, lime juice, and Thu's Fish Sauce.

Step 3

Cook for 5 minutes over high heat until the liquid barely covers the bottom of the pan and is thick.

Step 4

Add the chicken stock, cover, and bring to a full boil. Add the shrimp and parsley, return to a full, rolling boil, remove from the heat and serve immediately.

Thu's Fish Sauce

Step 5

Combine all the ingredients and refrigerate for at least 1 hour, preferably 4, and serve at room temperature. Refrigerate any leftover sauce.


No special items needed.

Editorial Notes

The ingredient tips, suggestions, variations, facts, questions and answers below are not edits to the original author's recipe. They are not meant to imply any change would improve the recipe. They're offered for convenience, alternative ideas, and points of interest. If you have any comments about them, please post in the Help & Ideas forum.

  • When selecting mushrooms, look for ones that are firm and unbruised.
  • When selecting shrimp, look for ones that are firm and have a mild smell.

  • Substitute mushrooms with eggplant: Eggplant is a great alternative to mushrooms as it has a similar texture and can absorb the flavors of the soup. Eggplant is also high in fiber, making it a healthier alternative.
  • Substitute Thu's Fish Sauce with Worcestershire sauce: Worcestershire sauce has a similar flavor profile to Thu's Fish Sauce and is a great alternative if you don't have access to the ingredients for Thu's Fish Sauce. Worcestershire sauce is also a pantry staple, so it is easy to find and use.

Vegetarian Variation Replace the butter with olive oil, the chicken stock with vegetable stock, and the shrimp with cubed firm tofu. Omit Thu's Fish Sauce.

Coconut Rice - This fragrant rice dish is the perfect accompaniment to Thu's Wonderful Soup. The sweetness of the coconut balances out the spiciness of the soup, and the texture of the rice complements the flavors of the soup perfectly.

Spicy Garlic Green Beans: This flavorful side dish is the perfect complement to Coconut Rice and Thu's Wonderful Soup. The garlicky and spicy flavors add an extra layer of flavor to the dish, while the green beans provide a crunchy texture that pairs well with the creamy coconut rice and the spicy soup.


Q: How long should the Thu's Fish Sauce be refrigerated?

A: The Thu's Fish Sauce should be refrigerated for at least 1 hour, preferably 4, before serving. Any leftover sauce should also be refrigerated.

Q: Is Thu's Fish Sauce gluten-free?

A: Yes, Thu's Fish Sauce is completely gluten-free and made with all-natural ingredients.

1 Reviews


Wonderful indeed! The unusual method resulted in a VERY flavorful soup. We loved the spiciness (it is VERY spicy!) and the lemony/limey flavor. I tasted the finished seasoning mix and already knew it would give off spice - and considered not adding all of it to the soup. Should have followed my gut feeling - DH loved the level, but I know I'll pay the price for finishing my bowl. LOL. The price is worth it. I had a tube of Japanese egg tofu in the fridge and added some cubes to temper it a little - it did help some! I also let the soup boil for a few minutes before adding the shrimp, because I had put the chopped lemongrass in a bouquet garni bag (didn't want hard chunks of lemongrass in my soup!) and I wanted the flavor to develop. All in all, this is a WONDERFUL soup and I'll definitely make it gain. The only changes I would make is to add less of the seasoning mix (to taste), and use cilantro or thai basil instead of the parsley.


review by:
(15 Oct 2019)

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Fun facts:

Fun Fact 1: Chef Paul Prudhomme is a famous Cajun chef who has been credited with popularizing Cajun cuisine around the world. He is also the creator of the popular "blackened" cooking technique.

Fun Fact 2: Thu's Wonderful Soup is named after Thu Tran, a Vietnamese-American chef and restaurateur who owned a restaurant in Hawaii. She was known for her unique and flavorful dishes, which were often inspired by her heritage.