Spicy Shrimp Soup with Bok Choy, Scallion Sour Cream &Amp; Crispy Fried Onions

This spicy shrimp soup is a flavor-packed one-pot wonder that brings together tender shrimp, bok choy and napa cabbage in a savory broth. The secret lies in the combination of spicy-sweet Szechuan paste and tangy vinegar, creating a bold and satisfying base.

What really sets this soup apart is the creative topping: a zippy scallion sour cream and crunchy fried onions. It’s like your favorite sour cream and onion chips met a hot and sour soup-pure genius in a bowl!

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Ingredients

2 unit ScallionsView ingredient guideLike ingredientDislike ingredient

1 unit Red OnionView ingredient guideLike ingredientDislike ingredient

4.5 tablespoon Sour CreamView ingredient guideLike ingredientDislike ingredient

5 teaspoon White Wine VinegarView ingredient guideLike ingredientDislike ingredient

10 ounce ShrimpView ingredient guideLike ingredientDislike ingredient

4 ounce Bok Choy and Napa CabbageView ingredient guideLike ingredientDislike ingredient

2 tablespoon Szechuan PasteView ingredient guideLike ingredientDislike ingredient

1 unit Chicken Stock ConcentrateView ingredient guideLike ingredientDislike ingredient

1 unit Crispy Fried OnionsView ingredient guideLike ingredientDislike ingredient

Salt, to tasteView ingredient guideLike ingredientDislike ingredient

Pepper, to tasteView ingredient guideLike ingredientDislike ingredient

1 tablespoon ButterView ingredient guideLike ingredientDislike ingredient

Instructions

1. Wash and dry all produce. Thinly slice scallions, separating white and green parts; finely chop the greens. Halve, peel and dice half the red onion into ½-inch pieces. In a small bowl, combine the chopped scallion greens, 2 packets of sour cream and 1 teaspoon white wine vinegar. Stir until smooth, then season with salt and pepper. Set aside.
2. Rinse the shrimp under cold water and pat dry with paper towels. Cut into ¾-inch pieces. Melt 1 tablespoon butter in a large pot over medium heat. Add the diced onion and scallion whites; cook, stirring, until softened and translucent, about 4-6 minutes. Increase heat to medium-high. Add the shrimp and bok choy-napa cabbage blend; cook, stirring, until the vegetables are wilted and the shrimp are opaque and mostly cooked through, 2-4 minutes (the shrimp will finish cooking in the next step).
3. Stir in the Szechuan paste, chicken stock concentrate, half the remaining white wine vinegar (use all for 4 servings) and 1¼ cups water (2½ cups for 4). Bring to a simmer and cook, stirring, until the shrimp are cooked through, 1-2 minutes more. Remove the pot from heat and stir in the remaining plain sour cream.
4. Divide the soup among bowls. Top each with a dollop of the scallion sour cream and a generous sprinkle of crispy fried onions. Serve immediately. (Note: Shrimp are fully cooked when internal temperature reaches 145°F.)

Recipe Tips

FAQ

Can I use frozen shrimp?

Yes, just thaw them completely and pat dry before cooking.

What can I substitute for Szechuan paste?

Mix 1 tablespoon hoisin sauce with 1 tablespoon chili garlic sauce or sriracha.

Is this soup gluten-free?

It contains wheat from the crispy fried onions and Szechuan paste, so it’s not gluten-free. Use gluten-free alternatives if needed.