Shrimp Stir-Fry Soup

  • Level: Easy
  • Total: 35 min
  • Prep: 25 min
  • Cook: 10 min
  • Yield: 6 servings
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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. 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.
  2. Whisk the cornstarch, soy sauce, sesame oil and 1/4 cup water in a small bowl; set aside.
  3. 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.
  4. 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.
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