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?
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
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)
Salt
Pepper
1 tablespoon
Butter
(Contains Milk)
• 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°.