Spicy Shrimp & Ginger Mushroom Soup
⏱ Prep Time: 15 minutes
🍳 Cook Time: 20 minutes
🍽 Serves: 3–4
📝 Ingredients
For the Soup:
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400 g shrimp, peeled & deveined
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1 tbsp sesame oil or olive oil
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1 tbsp fresh ginger, grated
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2 cloves garlic, minced
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1 small onion, thinly sliced
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1½ cups mushrooms (shiitake, button, or enoki), sliced
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6 cups chicken or vegetable broth
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2 tbsp soy sauce
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1 tsp chili paste or chili flakes (adjust to taste)
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1 tsp rice vinegar or lemon juice
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½ tsp sugar or honey
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½ tsp black pepper
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Salt to taste
Optional Add-Ins:
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Bok choy or spinach
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Sweet corn
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Spring onions
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Noodles or rice
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Soft-boiled egg
Garnish:
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Chopped green onions
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Fresh cilantro
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Sesame seeds
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Chili oil drizzle
👨🍳 Instructions
1️⃣ Sauté the Aromatics
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Heat oil in a pot over medium heat.
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Add ginger, garlic, and onion.
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Sauté for 1–2 minutes until fragrant.
2️⃣ Add Mushrooms
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Add sliced mushrooms.
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Cook for 3–4 minutes until slightly softened.
3️⃣ Build the Broth
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Pour in the broth.
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Add soy sauce, chili paste/flakes, vinegar, sugar/honey, and black pepper.
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Simmer for 8–10 minutes.
4️⃣ Cook the Shrimp
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Add shrimp to the simmering soup.
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Cook for 2–3 minutes until pink and opaque.
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Add greens (if using) and cook 1 more minute.
5️⃣ Serve
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Ladle into bowls.
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Garnish with green onions, cilantro, sesame seeds, and chili oil.
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Serve hot!
❓ Q & A
Q1: Can I use frozen shrimp?
Yes! Thaw completely and pat dry before adding.
Q2: What mushrooms work best?
Shiitake adds deep flavor, but button, oyster, or enoki all work great.
Q3: How spicy is this soup?
It’s mildly spicy. Increase or reduce chili paste to your liking.
Q4: Can I make this soup creamy?
Yes! Add ½ cup coconut milk for a Thai-style creamy version.
Q5: Can I make it vegetarian?
Yes! Use veggie broth and replace shrimp with tofu or extra mushrooms.
Q6: How long can I store leftovers?
Up to 2 days in the refrigerator in an airtight container.
Q7: What can I serve with this soup?
Steamed rice, dumplings, spring rolls, or garlic bread.