Spicy Shrimp & Ginger Mushroom Soup

Spicy Shrimp & Ginger Mushroom Soup is a light yet bold soup that brings together tender shrimp, earthy mushrooms, and warming ginger in a flavorful, spicy broth. I love how quickly it comes together and how it balances heat, freshness, and comfort in every spoonful. It’s perfect for chilly days or anytime I want something nourishing and full of flavor.

Why You’ll Love This Recipe

I love how this soup delivers so much flavor with minimal ingredients. The shrimp cooks quickly and stays juicy, while the mushrooms soak up the spicy, aromatic broth. The ginger adds a warming note, and the chili gives it just the right amount of heat. It’s easy to customize and light enough to enjoy any time of day, but still deeply satisfying.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

• Shrimp, peeled and deveined
• Mushrooms (shiitake, cremini, or button), sliced
• Fresh ginger, thinly sliced or grated
• Garlic, minced
• Red chili (fresh or flakes), finely chopped
• Chicken or vegetable broth
• Fish sauce or soy sauce (for umami)
• Lime juice (for brightness)
• Green onions, chopped
• Cilantro or Thai basil (optional, for garnish)
• Sesame oil or neutral cooking oil
• Salt and pepper, to taste
• Rice noodles or jasmine rice (optional, for serving)

Directions

1. I heat a bit of oil in a large pot over medium heat. I sauté the garlic, ginger, and chili until fragrant — about 1–2 minutes.
2. I add the mushrooms and cook until they start to soften, about 3–4 minutes.
3. I pour in the broth and bring everything to a simmer. I season with fish sauce or soy sauce and a pinch of salt and pepper.
4. I let the broth simmer for 10 minutes so the flavors can meld.
5. I add the shrimp and cook for 2–3 minutes, just until pink and cooked through.
6. I remove the soup from heat and stir in lime juice.
7. I ladle the soup into bowls and top with green onions, cilantro, or Thai basil. I drizzle a little sesame oil on top for extra aroma.
8. If I’m using noodles or rice, I add them to the bowl before pouring in the hot soup.

Servings and timing

This recipe serves 4.
Prep time: 10 minutes
Cook time: 20 minutes
Total time: 30 minutes

Variations

I sometimes add bok choy, spinach, or bean sprouts for extra greens. For more heat, I add chili paste or sriracha. If I want a creamier version, I stir in a bit of coconut milk. I’ve also swapped the shrimp for tofu or chicken when I want to change things up.

Storage/reheating

I store leftovers in an airtight container in the fridge for up to 3 days. If I’m using noodles, I keep them separate to prevent them from getting soggy. I reheat the soup gently on the stovetop to keep the shrimp tender. I don’t recommend freezing, as the shrimp can become rubbery.

FAQs

Can I use frozen shrimp?

Yes, I often use frozen shrimp. I just thaw them fully and pat them dry before cooking to avoid watering down the soup.

What’s the best type of mushroom?

Shiitake adds a rich, earthy flavor, but button and cremini mushrooms work well too. I slice them thin so they cook quickly and absorb the broth.

Can I make this soup vegetarian?

Yes. I replace the shrimp with tofu and use vegetable broth and soy sauce instead of fish sauce. It’s still flavorful and filling.

How spicy is this soup?

It’s mildly to moderately spicy, depending on how much chili I use. I always taste and adjust — it’s easy to make it hotter or milder.

What should I serve with it?

It’s great on its own, but I sometimes add rice noodles, jasmine rice, or a side of steamed dumplings for a more complete meal.

Conclusion

Spicy Shrimp & Ginger Mushroom Soup is my go-to when I want something quick, warming, and packed with flavor. The tender shrimp, spicy broth, and fragrant ginger make it a dish that’s both light and comforting. Whether I’m making it as a quick weeknight dinner or a soothing bowl for a cold day, it always hits the spot.

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