This Spicy Shrimp Asian Soup is a flavorful blend of shrimp and vegetables like bok choy, mushrooms, and carrots. Seasoned with fresh ginger, garlic, and Thai chili sauce, you can keep this mild for kids or spice it up. This unexpected cozy dinner will quickly become a family favorite. Includes crock pot and one-pot stove top instructions.
Serve it with my Crispy Asian Baked Tofu, Asian Edamame Quinoa, or Teriyaki Salmon Skewers.
Spicy Shrimp Asian Soup recipe
This Spicy Shrimp Asian Soup recipe or Spicy Shrimp Soup is so fresh, bright, and delicious. This unexpected blend of seafood stock with shrimp is brought to life with colorful vegetables like bok choy, carrots, and mushrooms. This super healthy, but tastes amazing, meal is also seasoned with fresh ginger, garlic, soy sauce, and Thai chili sauce to control the spice. So even though this has spicy in the title, you can make it mild for the kids and serve it with extra chili sauce on he side for the adults, which is what I do for the twins.
The Spicy Shrimp Asian Soup is a combination of Chinese and Thai flavors, making it a great healthy dinner option when you are craving asian food, but don't want takeout.
This Spicy Shrimp Asian Soup is actually one of the first recipes I published on Running in a Skirt, way back in 2013. It was a crockpot recipe that I have now updated and made even more delicious. This new version is easily made in one pot on the stove top, but I have included instructions to make it in the crock pot or slow cooker for long-term readers. This recipe was a surprising hit with the family, who said they loved it and asked me to make it again!
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Why You'll Love this Spicy Shrimp Asian Soup...
- This Spicy Shrimp Asian Soup is full of flavor, but low on calories. It's also high in protein with lots of yummy shrimp.
- A bowl is about 200 calories with 40 grams of protein.
- The vegetables make this filling and delicious meal.
- You can customize the soup with the vegetables your family likes!
- You can also bulk this up with wontons or noodles.
- Did I mention it tastes amazing!!! The cilantro and lime make for a super bright bowl of soup. This is one of my favorite asian soups.
Ingredients:
Here's an overview of what you'll need to make this Spicy Shrimp Asian Soup recipe, but keep scrolling for the full recipe amounts.
- Shrimp: For this recipe, I like to use medium (51-60 count) or large shrimp (31-35 count). I don't like to use the bigger ones in soup, because it makes it too hard to eat in one bite. I buy the frozen peeled and deveined shrimp for this for convenience, but if you have access to fresh shrimp, you can peel and devein them yourself. I also remove the tail for easy eating with the soup. If you have larger or jumbo shrimp, you might want to dice them before cooking, for easier eating.
- Carrots: Carrots are a great, colorful, and healthy addition to the soup. Peel the carrots and thinly slice them so they can cook quickly.
- Bok Choy: I just love Bok Choy, and this is a perfect recipe to cook with it. To prep the bok choy, I wash it and divide it between the white ends and leafy greens. I then cut off the white ends and dice it. I roughly chop the greens into larger pieces.
- Mushrooms: You can use whatever type of mushrooms you have and like for this. I sliced up small portobello mushrooms. You can also use shitake mushrooms or oysters mushrooms.
- Ginger: Fresh ginger really brings this to life. To prep the ginger, peel it with a vegetable peeler to remove the brown skin, exposing just the light orange flesh. Mince up the insides, similar to garlic.
- Garlic: Fresh garlic also brings this to life.
- Seafood Stock: I love using seafood stock for the broth in this to really complement the flavors of the soup. You can also use chicken broth or vegetable stock. You can also use a combination of chicken and seafood stock.
- Asian Fish Sauce: Asian Fish Sauce brings those asian flavors to the soup. You can find it in the International section of the grocery store or asian grocery stores, or pick it up here. It gives the soup that deep umami flavor.
- Soy Sauce: Same thing with the soy sauce.
- Thai Chili Garlic Sauce: Thai Chili Garlic Sauce is a blend of pepper and garlic that brings a lot of flavor to the dish. I included only 1 teaspoon for this recipe to keep it kid-friendly, but add more to make this a spicier soup. You can also use sriracha.
- Garnish: Herbs like fresh cilantro and lime are the perfect garnish for this soup.
- Salt: You might not need extra salt, because all of these ingredients are very salty. Check and add some if desired.
Instructions:
This is an overview of the instructions for making Spicy Shrimp Asian Soup, but the full, detailed, and printable recipe is provided below in the recipe card.
Stove Top Instructions:
- In a large stockpot or Dutch oven, heat the sesame oil over medium heat.
- Divide the bok choy into the white hard ends and the leafy greens. Put just the white ends into the soup pot with the carrots. Sauté for 5 minutes or until tender.
- Add the mushrooms and saute for another 3-5 minutes.
- Add the garlic and ginger, and sauté for just 30 seconds, being careful not to burn them.
- Add the seafood stock, Asian fish sauce, soy sauce, and Thai chili sauce. The Thai chili sauce is what makes it spicy, so add more if desired.
- Raise the heat to high and bring the pot to a boil. Then reduce to a simmer for about 5-10 minutes.
- Add the bok choy leaves and the shrimp at the end and cook just for a few minutes until opaque and pink. The bok choy just needs to wilt some.
- Put serving bowls and garnish or sprinkle with fresh cilantro and lime wedges.
Crock Pot Instructions:
- In a large crockpot, add the seafood stock, asian fish sauce, soy sauce, chili garlic sauce, carrots, white part of the bok choy, mushrooms, garlic and ginger. You will not use the sesame oil in this recipe.
- Cook on high for 1-2 hours or low for 3-4 hours.
- When ready to serve, turn the pot to high and add the shrimp and green bok choy leaves. Cook for a few minutes until the shrimp are pink and opaque.
- Put serving bowls and garnish with fresh cilantro and fresh lime juice.
Spicy Shrimp Asian Soup Recipe Variations
I love this Spicy Shrimp Asian Soup recipe as written, but here are some fun variations.
- Make it Spicy: This version just has a little kick. To make it really spicy, add more Chili Garlic Sauce, Sriracha, or red pepper flakes to the soup. You can even add chopped jalapeno or raw jalapeno slices.
- Mix Up the Veggies: You can customize the vegetables with ones you have, including celery, kale, onions, green onions, or even bell peppers.
- Add Noodles: You can make this more filling by adding ramen noodles, egg noodles, udon noodles, rice noodles, or even wontons to make this more of an asian noodle soup or wonton soups.
- Make it Creamy: Add some coconut milk at the end.
- Make it Authentic: Add some chopped lemongrass and lime leaves. I like to keep my recipes to easy-to-find ingredients.
FAQ Recipe
Storage & Leftovers
Store any leftovers of the Spicy Shrimp Asian Soup in the fridge for up to 3-4 days.
Freezing
You can freeze the soup in a freezer-safe container or bag for up to three months.
How do you make shrimp soup spicy?
To make shrimp soup spicy, you can add Chili Garlic Sauce, Sriracha, or Red Pepper flakes.
Spicy Shrimp Asian Soup recipe
This Spicy Shrimp Asian Soup is such a surprisingly delicious addition to your dinner rotation and will warm your soul. It's super light, flavorful, and delicious, but still nice and filling with all the shrimp. It makes a great meal, or you can serve it with white rice, noodles, or wontons to round out a meal. This is comfort food of hot broth at its finest. You can also pair it with any of my other Asian recipes below.
Spicy Shrimp Asian Soup from Running in a Skirt Share on XMore Asian Recipes to Try:
If you make this Spicy Shrimp Asian Soup recipe, I’d love to hear what you think! Leave a comment and a star rating ★ below. Make sure to follow me on Instagram, Pinterest, and Facebook too!
Spicy Shrimp Asian Soup
Ingredients
- 1 teaspoon sesame oil
- ½ cup carrots, thinly sliced
- 4 bok choy leaves, chopped and divided
- 1 cup mushrooms, sliced
- 2 teaspoons garlic, minced
- 1 teaspoon ginger, minced
- 32 ounces seafood stock
- ¼ cup Asian fish sauce
- 2 tablespoons soy sauce
- ½ teaspoon thai chili sauce, or more to taste
- 1 ½ pounds shrimp, peeled and deviened
- garnish: fresh cilantro & lime
Instructions
- In a large stockpot or Dutch oven, heat the sesame oil over medium heat.
- Divide the bok choy into the white hard ends and the leafy greens. Put just the white ends into the pan with the carrots. Sauté for 5 minutes or until tender.
- Add the mushrooms and saute for another 3-5 minutes.
- Add the garlic and ginger, and sauté for just 30 seconds, being careful not to burn them.
- Add the seafood stock, Asian fish sauce, soy sauce, and Thai chili sauce. The Thai chili sauce is what makes it spicy, so add more if desired.
- Raise the heat to high and bring the pot to a boil. Then reduce to a simmer for about 5-10 minutes.
- Add the bok choy leaves and the shrimp at the end and cook just for a few minutes until opaque and pink. The bok choy just needs to wilt some.
- Putn seving bowls and garnish with fesh cilantro and lime.
Notes
Storage & Leftovers
Freezing
You can freeze the soup in a freezer-safe container or bag for up to three months.Nutrition
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