Hulu’s Secret Chef: Spicy Shrimp Soup

Name: Hulu’s Secret Chef: Spicy Shrimp Soup with Bok Choy, Scallion Sour Cream & Crispy Fried Onions
Total time: 25 min
Yield: 2
Cuisine: Asian
Ingredients: 2 unit Scallions; 1 unit Red Onion; 4.5 tablespoon Sour Cream; 5 teaspoon White Wine Vinegar; 10 ounce Shrimp; 4 ounce Bok Choy and Napa Cabbage; 2 tablespoon Szechuan Paste; 1 unit Chicken Stock Concentrate; 1 unit Crispy Fried Onions; Salt; Pepper; 1 tablespoon Butter

with Bok Choy, Scallion Sour Cream & Crispy Fried Onions

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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?

Tags:

New

•Spicy

•Easy Cleanup

•Easy Prep

•Calorie Smart

•Carb Smart

Allergens:

Milk

•Shellfish

•Soy

•Wheat

•Sesame

The quantities provided above are averages only.

Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.

Total Time25 minutes

Prep Time5 minutes

DifficultyMedium

Ingredients

serving amount

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

/ per serving

Calories410 kcal

Fat24 g

Saturated Fat12 g

Carbohydrate24 g

Sugar6 g

Dietary Fiber1 g

Protein21 g

Cholesterol250 mg

Sodium2010 mg

Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.

Utensils

•Small Bowl

•Large Pot

•Paper Towel

Instructions

PDF

• 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.