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Soup: Asian Shrimp


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  • 4 Tbsp corn oil
  • 2 scallions, thinly sliced diagonally
  • 1 carrot, coarsely grated
  • 4 1/2 oz mushrooms, thinly sliced
  • 4 cups fish or vegetable stock
  • 1/2 tsp chinese five spice powder
  • 1 Tbsp soy sauce
  • 4 1/2 oz shrimp
  • 1/2 bunch watercress or arugula, coarsely
  • 1 egg, well beaten


Servings 4


Step 1

1. Heat the oil in a wok, swirling it around until very hot. Add the scallions and stir-fry for a minute, then add the carrots and mushrooms and continue to cook for about 2 minutes.

2. Add the stock and bring to a boil then season to taste with salt and pepper, five-spice powder and soy sauce then simmer for 5 minutes.

3. If the shrimp are really large, cut them in half before adding to the wok and simmer for 3-4 minutes.

4. Add the watercress to the wok and mix well, then slowly pour in the beaten egg in a circular motion so that it cooks in threads in the soup. Adjust the seasoning and serve each portion topped with a whole shrimp.

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