Shrimp Stir-Fry Soup

Total Time:
35 min
25 min
10 min

6 servings

  • 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
  • Bring a medium saucepan of water to a boil. Add the snow peas and cook until crisp-tender, about 4 minutes. Fill a bowl with ice water. Drain the snow peas and transfer to the ice bath to cool; drain and set aside.

  • Whisk the cornstarch, soy sauce, sesame oil and 1/4 cup water in a small bowl; set aside.

  • Heat the peanut oil in a Dutch oven or heavy-bottomed pot over high heat. Add the scallion whites, ginger, carrots, sugar and 3/4 teaspoon salt; stir-fry 1 minute. Add the mushrooms and ham and stir-fry 1 more minute.

  • Add the rice wine, broth and 2 cups water to the pot and bring to a rapid simmer. Add the shrimp and cook, stirring, until pink, about 1 minute. Whisk the cornstarch mixture and stir it into the soup; simmer until slightly thickened, about 2 minutes. Stir in the snow peas and rice and season with white pepper. Divide among bowls; top with the scallion greens.

  • Photograph by Johnny Miller

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