Hulu’s Secret Chef: Spicy Shrimp Soup
with Bok Choy, Scallion Sour Cream & Crispy Fried Onions
- Milk
- Shellfish
- Soy
- Wheat
- Sesame
Inspired by one of the winning dishes on Hulu’s newest reality cooking competition series, Secret Chef, this spicy shrimp soup’s ingredients come together for one unbelievably delicious one-pot meal. You’ll cook scallions, bok choy, and tender napa cabbage in butter along with chopped shrimp to make a savory base. Add spicy-sweet Szechuan paste and tart vinegar to hit all those bold flavor notes. Now here’s the creative part: You’ll top the soup with zippy-cool scallion sour cream and crunchy fried onions. It’s almost like sour cream and onion chips meet hot and sour soup, all in one lucky bowl! Genius, right?
Ingredients
2 unit
Scallions
1 unit
Red Onion
4.5 tablespoon
Sour Cream
(Contains: Milk)
5 teaspoon
White Wine Vinegar
10 ounce
Shrimp
(Contains: Shellfish)
4 ounce
Bok Choy and Napa Cabbage
2 tablespoon
Szechuan Paste
(Contains: Soy, Wheat, Sesame)
1 unit
Chicken Stock Concentrate
1 unit
Crispy Fried Onions
(Contains: Wheat)
Not included in your delivery
Salt
Pepper
1 tablespoon
Butter
(Contains: Milk)
Nutrition Values
Utensils
Cooking Steps
• Wash and dry produce. • Trim and thinly slice scallions, separating whites from greens; finely chop greens. Halve, peel, and dice half the onion (whole onion for 4 servings) into ½-inch pieces. • In a small bowl, combine scallion greens, two packets of sour cream, and 1 tsp vinegar (four packets of sour cream and 2 tsp vinegar for 4). Stir until smooth. Season with salt and pepper.
• Rinse shrimp* under cold water; pat dry with paper towels. Cut into ¾-inch pieces. • Melt 1 TBSP butter (2 TBSP for 4 servings) in a large pot over medium heat. Add diced onion and scallion whites; cook, stirring, until softened and translucent, 4-6 minutes. • Increase heat to medium high. Add shrimp and bok choy and napa cabbage; cook, stirring, until veggies are wilted and shrimp are opaque and mostly cooked through, 2-4 minutes (shrimp will finish cooking in the next step).
• To pot with shrimp and veggies, stir in Szechuan paste, stock concentrate, half the remaining vinegar (all for 4 servings), and 1¼ cups water (2½ cups for 4). Bring to a simmer; cook, stirring, until shrimp are cooked through, 1-2 minutes more. • Remove pot from heat; stir in remaining plain sour cream.
• Divide soup between bowls; top with scallion sour cream and crispy fried onions. Serve.
Shrimp are fully cooked when internal temperature reaches 145°.
Customer reviews
Review summary
Updated on Dec 2025- Flavor: Many loved the unique, delicious blend of spicy, sour, and creamy flavors; some found it bland and wanted more depth.
- Ease of prep: Quick and simple to make, though deveining shrimp added extra time for some.
- Suggestions: Consider adding rice, noodles, or bread to make it more filling; adjust spice level to taste.
- Portions: Some felt servings were small or wanted more vegetables; others found it satisfying, especially with added carbs.
- Texture: Crispy onions added nice crunch, but a few wished for a thicker broth.
Reviews from our home cooks
Absolutely LOVED this recipe, with one exception - I had to de-vein most of the shrimp myself which took quite a bit extra time. Still enjoyed every bit of the meal though - cooking times and temperatures were accurate, making sure the vegetables were cooked but not soggy, and the soup was neither too runny or thick. Will DEFINITELY have this meal again!
This was amazing!!! The flavors were so great, I enjoyed the shrimp as usual but there was something about the combo of napa, bok choy, and other ingredients that made this outstanding. I served it with a little ramen also. I hope you will offer it again.
I was extremely nervous ordering shrimp with how terrible the produce has been, but they seemed really fresh. The recipe was tasty. The bok choy, predictably, looked fairly rough, and the green onions weren't great, but it's soup so that's not a huge deal.
Very tasty and yet simple. Easy clean up. Had to get it since I watched Secret Chef. I'd probably want more cabbage/bok choy and less red onion.
So yummy! We served this over rice but it would have been equally lovely to serve as is. It was fun watching all the chefs on Secret Chef.
Even my husband, who usually dislikes shrimp, really loved this soup. Lots of flavor! Will definitely get again, especially if offered in the winter. Lots of flavor and spice and it's sort of thick, so it would make a good winter soup.
It was just the right amount of spicy, and I couldn't stop with just one serving, so glad I got this. I've also never tried Bok choy or nappa before and I liked it
This recipe is a real winner and one of the best I have eaten. Really tasty. The shrimp was succulent and delicious in the soup.
I liked that the recipe had us chop the shrimp up to distribute it throughout the soup. Enjoyed it! Tangentially related, the shrimp taco meal should chop the shrimp too.
Two stars for creativity. I don't know what it is about bok choy but it never arrives looking fresh. I think it would be better to provide a whole unchopped bok choy. I wish the soup was thicker, more like a chowder. Even with the sour cream it was runny. And the portions were small. The volume of soup relative to the crunchy onions was kind of funny because there was so little soup and so many onions. I would have liked more scallion in place of the red onion. The whole meal seemed unbalanced and strange.
