Shrimp W Vegetable Soup (for 2) Recipe

Prepare aromatics

Peel and thinly slice the fresh ginger into matchsticks (about 1 tablespoon). Mince the garlic and slice the white part of one scallion. Set aside.

In a medium saucepan, combine 3 cups stock and 1 cup water. Add sliced ginger, minced garlic, and the sliced white scallion. Bring to a gentle simmer over medium heat.

Once simmering, add 1 tablespoon soy sauce, 1 teaspoon fish sauce, 1 teaspoon sesame oil, 1 teaspoon salt, and 1 teaspoon black pepper. Taste and adjust seasoning—broth should be savory and slightly salty but not overpowering.

Prepare vegetables: thinly slice the carrot on the bias, slice mushrooms, chop bok choy or napa cabbage into 1-inch pieces, trim snow peas, and if using fresh corn remove kernels.

Add the firm vegetables first: when the broth is gently simmering, add the carrot slices and mushrooms. Simmer 3 minutes to begin softening.

Add the bok choy (or napa) and snow peas and corn. Simmer another 2–3 minutes until vegetables are tender-crisp. Keep the broth at a gentle simmer so vegetables stay bright and not overcooked.

Prepare shrimp: if frozen, thaw fully and pat dry. If whole, peel and devein. Cut larger shrimp in half lengthwise for even cooking. Season lightly with a pinch of salt and pepper.

When vegetables are nearly done, slide the shrimp into the simmering broth and cook 2–3 minutes until the shrimp turn pink and opaque. Do not overcook — shrimp should be firm but tender.

If making an egg-drop variation: beat 1 egg in a small bowl. After shrimp are cooked, reduce heat to low. Slowly drizzle the beaten egg into the simmering soup while stirring gently to create thin ribbons. Turn heat back up just enough to finish, then remove from heat.

Taste and adjust seasoning with additional soy sauce, fish sauce, or salt as needed. Stir in 2 tablespoons chopped cilantro (reserve a little for garnish) and a squeeze of half the lime.

If you want a slightly thicker broth: mix 1 teaspoon cornstarch with 1 tablespoon cold water to make a slurry. Stir slurry once more then slowly pour into simmering soup while stirring. Simmer for 1 minute until broth slightly thickens.

Turn off heat. Ladle soup into two bowls. Garnish with the reserved chopped cilantro, the green part of the scallion (thinly sliced), a few red pepper flakes if using, and lime wedges on the side.