Spicy Shrimp & Ginger Mushroom Soup
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A light yet spicy shrimp and ginger mushroom soup infused with garlic, soy, and chili for a flavorful 30-minute dinner. Balanced with mushrooms, shrimp, and warming ginger, it’s the perfect weeknight soup.
- Prep time
- 10
- Cook time
- 20
- Total time
- 30
- Yield
- 4 servings
Ingredients
1 tbsp refined coconut oil (or neutral oil) 1 small shallot, thinly sliced 1 bunch scallions, thinly sliced (white and green parts separated) 1 lb mixed mushrooms (shiitake, cremini, oyster) 1 tbsp fresh ginger, minced 2 large garlic cloves, minced 1 lb shrimp, peeled and deveined 2 tsp chili paste or hot sauce 6 cups vegetable broth 1/4 cup gluten-free soy sauce 1/4 cup rice vinegar 2 tbsp cornstarch or arrowroot powder 1/3 cup water (for slurry) 1 large egg, lightly beaten Salt & pepper to taste Optional garnish: sesame oil, scallions, red pepper flakesInstructions
- Sauté the Aromatics: Heat oil in a large pot. Add shallot and white scallion parts, cooking until translucent.
- Add Mushrooms and Shrimp: Add mushrooms, cook until tender, then add shrimp and cook until pink.
- Infuse Flavor: Stir in ginger, garlic, and chili paste. Cook for 1 minute until fragrant.
- Build Broth: Pour in soy sauce, rice vinegar, and broth. Simmer 10 minutes.
- Thicken Soup: Mix cornstarch and water, stir into soup, and simmer 8–10 minutes.
- Add Egg: Remove from heat and slowly drizzle in egg while stirring.
- Season & Serve: Taste, adjust salt, pepper, and garnish before serving warm.
Notes
Reduce chili paste for mild spice. Swap shrimp for tofu or edamame for vegetarian. Use gluten-free soy sauce for GF-friendly version. Store for up to 3 days refrigerated; freeze broth for up to 2 months.Nutrition
- Calories
- 230
- Fat
- 9g
- Saturated fat
- 2g
- Sugar
- 4g
- Sodium
- 980mg
- Protein
- 28g
- Carbohydrates
- 15g
- Fiber
- 2g