Ingredients with Measurements:
- 1 lb. of shrimp, peeled and deveined
- 1 cup of sliced shiitake mushrooms
- 1 cup of sliced bamboo shoots
- 1 cup of sliced water chestnuts
- 1 cup of sliced carrots
- 1 cup of sliced celery
- 1 cup of sliced bok choy
- 1 cup of sliced green onions
- 2 cloves of garlic, minced
- 1 tbsp. of ginger, minced
- 1 tbsp. of Szechuan peppercorns
- 1 tbsp. of chili flakes
- 1 tbsp. of soy sauce
- 1 tbsp. of rice vinegar
- 8 cups of chicken broth
- 2 tbsp. of cornstarch
- 2 tbsp. of water
- Salt and pepper to taste
Special equipment needed:
- Large soup pot
Step-by-step instructions:
1. In a large soup pot, heat up some oil over medium-high heat.
2. Add the garlic, ginger, Szechuan peppercorns, and chili flakes. Cook for 1-2 minutes until fragrant.
3. Add the shrimp and cook until pink, about 2-3 minutes.
4. Add the mushrooms, bamboo shoots, water chestnuts, carrots, and celery. Cook for 2-3 minutes until slightly softened.
5. Add the chicken broth, soy sauce, and rice vinegar. Bring to a boil.
6. Reduce heat to low and simmer for 10-15 minutes.
7. In a small bowl, mix together the cornstarch and water until smooth.
8. Slowly add the cornstarch mixture to the soup, stirring constantly until the soup thickens.
9. Add the bok choy and green onions. Cook for 1-2 minutes until wilted.
10. Season with salt and pepper to taste.
Time:
Preparation time: 20 minutes
Cooking time: 30 minutes
Temperature:
Medium-high heat for cooking, low heat for simmering
Serving size:
6 servings
Nutritional information:
Calories: 180
Fat: 3g
Carbohydrates: 17g
Protein: 23g
Sodium: 900mg
Substitutions for ingredients:
- Shrimp can be substituted with chicken or tofu.
- Shiitake mushrooms can be substituted with any other type of mushroom.
- Bamboo shoots can be substituted with sliced water chestnuts.
- Bok choy can be substituted with spinach or kale.
Variations:
- Add some cooked noodles for a heartier soup.
- Use vegetable broth instead of chicken broth for a vegetarian version.
- Add some diced tomatoes for a different flavor profile.
Tips and tricks:
- Make sure to devein the shrimp before cooking.
- Use fresh ginger and garlic for the best flavor.
- Adjust the amount of chili flakes to your desired level of spiciness.
Storage instructions:
Refrigerate in an airtight container for up to 3 days.
Reheating instructions:
Reheat in a pot over low heat until heated through.
Presentation ideas:
Serve in a large soup bowl with some chopped green onions on top.
Garnishes:
Chopped cilantro, sliced jalapenos, and lime wedges.
Pairings:
Steamed rice and a side of stir-fried vegetables.
Suggested side dishes:
Egg rolls or potstickers.
Troubleshooting advice:
- If the soup is too thick, add more chicken broth to thin it out.
- If the soup is too thin, add more cornstarch mixture to thicken it up.
Food safety advice:
Make sure to cook the shrimp thoroughly before consuming.
Food history:
Szechuan cuisine is known for its bold and spicy flavors. This soup is a popular dish in Szechuan cuisine.
Flavor profiles:
Spicy, savory, and slightly sweet.
Serving suggestions:
Serve as a main course for lunch or dinner.
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Region: Chinese