Spicy Shrimp Soup with Bok Choy and Scallion Sour Cream

This spicy shrimp soup brings together tender shrimp, bok choy and napa cabbage in a savory broth with a kick of Szechuan paste. A dollop of scallion sour cream and a sprinkle of crispy fried onions add a cool, crunchy finish that makes every spoonful irresistible.

Inspired by bold flavors, this one-pot dish is quick enough for a weeknight but impressive enough to serve guests. The combination of spicy, sour and creamy elements creates a balanced soup that’s both comforting and exciting.

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Ingredients

4.5 tablespoon Sour CreamView ingredient guideLike ingredientDislike ingredient

1 unit Red OnionView ingredient guideLike ingredientDislike ingredient

1 unit Chicken Stock ConcentrateView ingredient guideLike ingredientDislike ingredient

4 ounce Bok Choy and Napa CabbageView ingredient guideLike ingredientDislike ingredient

10 ounce ShrimpView ingredient guideLike ingredientDislike ingredient

2.5 teaspoon White Wine VinegarView ingredient guideLike ingredientDislike ingredient

2 tablespoon Szechuan PasteView ingredient guideLike ingredientDislike ingredient

1 unit Crispy Fried OnionsView ingredient guideLike ingredientDislike ingredient

2 unit ScallionsView ingredient guideLike ingredientDislike ingredient

1 tablespoon (tbsp) ButterView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) SaltView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) Black PepperView ingredient guideLike ingredientDislike ingredient

Instructions

1. Thinly slice the scallions, separating white and green parts. Finely dice the red onion. Chop the bok choy and napa cabbage into bite-sized pieces. Roughly chop the shrimp.
2. In a small bowl, mix the sour cream with the green parts of the scallions. Season with a pinch of salt and pepper. Set aside.
3. Melt the butter in a large pot or Dutch oven over medium heat. Add the white parts of the scallions and the diced red onion. Cook, stirring, until softened, about 3 minutes.
4. Add the chopped shrimp and cook until just pink, about 2 minutes. Stir in the bok choy and napa cabbage and cook for another 2 minutes until wilted.
5. Add the Szechuan paste and white wine vinegar, stirring to coat everything. Pour in 2 cups of water and the chicken stock concentrate. Bring to a simmer and cook for 5 minutes.
6. Taste and adjust seasoning with salt and pepper. Ladle the soup into bowls. Top each with a dollop of scallion sour cream and a sprinkle of crispy fried onions. Serve immediately.

Recipe Tips

FAQ

Can I use frozen shrimp?

Yes, thaw them completely and pat dry before cooking.

What can I substitute for bok choy?

Baby spinach or Swiss chard work well, but adjust cooking time as they wilt faster.

Is this soup gluten-free?

Check your Szechuan paste and chicken stock concentrate labels; some may contain gluten. Use gluten-free alternatives if needed.