Spicy Shrimp Soup recipe - ingredients, nutrition and when to eat it
This spicy soup combines the gentle sweetness of shrimp with the refreshing flavor of Korean radish.
This spicy soup combines the gentle sweetness of shrimp with the refreshing flavor of Korean radish. It’s a comforting choice for a warm lunch or dinner served with rice.
Soups & stews · 25 minutes to cook
Nutrition (per 752.5g serving): 164 kcal · protein 24.7g · carbohydrate 15.1g · fat 1.7g · sodium 990.7mg
Nutrition source: one serving calculated from an ingredient table verified against "National Integrated Food Nutrient Database (standard data)" (Korea MFDS, RDA and Ministry of Oceans and Fisheries via the Public Data Portal).
Tips: Shrimp can become firm if boiled too long, so add it at the end after the broth comes to a boil.
Tips: Simmering the radish well first gives the broth a subtle sweetness without adding sugar.
Tips: Fully thaw frozen shrimp and pat them dry with paper towels to keep the broth clearer.
Tips: Adding the red pepper flakes directly to the broth instead of frying them in oil gives the soup a clean flavor.
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Ingredients (1 serving)
- Shrimp — 100 g
- Korean radish — 100 g
- Kelp — 5 g
- Anchovies — 5 g
- Water — 500 ml
- Green onion — 20 g
- Garlic — 1 Tbsp
- Korean red pepper flakes — 1 Tbsp
- Soy sauce — 1 tsp
- Salt — 0.3 tsp