Hulu’s Secret Chef: Spicy Shrimp Soup
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Hulu’s Secret Chef: Spicy Shrimp Soup

Hulu’s Secret Chef: Spicy Shrimp Soup

with Bok Choy, Scallion Sour Cream & Crispy Fried Onions

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?

Easy Cleanup
Easy Prep
Calorie Smart
Carb Smart

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

Total Time25 minutes
Prep Time5 minutes


serving amount

2 unit


1 unit

Red Onion

4.5 tablespoon

Sour Cream

(Contains Milk)

5 teaspoon

White Wine Vinegar

10 ounce


(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



1 tablespoon


(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.


Small Bowl
Large Pot
Paper Towel


Prep & Mix Sour Cream

• 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.

Start Soup

• 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).

Finish Soup

• 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°.