Shrimp Stir-Fry Soup Recipe

Name: Shrimp Stir-Fry Soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 6 ounces snow peas (about 1 1/4 cups), trimmed and sliced on the diagonal; 1 tablespoon cornstarch; 3 tablespoons low-sodium soy sauce; 1 teaspoon toasted sesame oil; 3 tablespoons peanut oil or vegetable oil; 1 bunch scallions, sliced (white and green parts separated); 4 teaspoons grated peeled ginger; 3 carrots, diced; 3/4 teaspoon sugar; Kosher salt; 3/4 pound shiitake mushrooms, stems removed, caps thinly sliced; 6 ounces deli ham (in 1 piece), diced; 3 tablespoons rice wine or dry sherry; 4 cups low-sodium chicken broth; 1 pound medium shrimp, peeled and deveined; 1 1/2 cups cooked white rice; Freshly ground white pepper

Servings: persons

6 ounces snow peas (about 1 1/4 cups), trimmed and sliced on the diagonal
1 tablespoon cornstarch
3 tablespoons low-sodium soy sauce
1 teaspoon toasted sesame oil
3 tablespoons peanut oil or vegetable oil
1 bunch scallions, sliced (white and green parts separated)
4 teaspoons grated peeled ginger
3 carrots, diced
3/4 teaspoon sugar
Kosher salt
3/4 pound shiitake mushrooms, stems removed, caps thinly sliced
6 ounces deli ham (in 1 piece), diced
3 tablespoons rice wine or dry sherry
4 cups low-sodium chicken broth
1 pound medium shrimp, peeled and deveined
1 1/2 cups cooked white rice
Freshly ground white pepper

1
Bring a medium saucepan of water to a boil.
2
Add the snow peas and cook until crisp-tender, about 4 minutes.
3
Fill a bowl with ice water.
4
Drain the snow peas and transfer to the ice bath to cool; drain and set aside.
5
Whisk the cornstarch, soy sauce, sesame oil and 1/4 cup water in a small bowl; set aside.
6
Heat the peanut oil in a Dutch oven or heavy-bottomed pot over high heat.
7
Add the scallion whites, ginger, carrots, sugar and 3/4 teaspoon salt; stir-fry 1 minute.
8
Add the mushrooms and ham and stir-fry 1 more minute.
9
Add the rice wine, broth and 2 cups water to the pot and bring to a rapid simmer.
10
Add the shrimp and cook, stirring, until pink, about 1 minute.
11
Whisk the cornstarch mixture and stir it into the soup; simmer until slightly thickened, about 2 minutes.
12
Stir in the snow peas and rice and season with white pepper.
13
Divide among bowls; top with the scallion greens.
14
Photograph by Johnny Miller

1090

kcal

Calories

Fat

Carbs

121

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 17 ingredients. The key ingredients include: 6 ounces snow peas (about 1 1/4 cups), trimmed and sliced on the diagonal, 1 tablespoon cornstarch, 3 tablespoons low-sodium soy sauce, 1 teaspoon toasted sesame oil, and more.

Yes, Shrimp Stir-Fry Soup falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Shrimp Stir-Fry Soup

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions