By Grocery List Plus Editorial Staff | Published on October 3, 2026
Serves 4
231 cal · 45 min
Sweet-and-Sour Shrimp Ball Soup
Recipe GLPR2817137739152e
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Average rating: 4.0 (1)
A light and aromatic Southeast Asian-inspired soup featuring tender shrimp balls infused with garlic, ginger, and cilantro, simmered in a fragrant broth built with lemongrass, soy, and fish sauce. Baby bok choy adds a tender vegetable element, while fresh lime juice provides a bright, zesty finish. Perfect as a restaurant-quality starter or light main course.
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Ingredients
1 lemongrass stalk, bottom third only, tough outer layers removed
3 scallions, thinly sliced, divided
4 garlic cloves, 2 smashed, 2 finely chopped
1 2-inch piece fresh ginger, peeled, half left whole, half finely chopped
3 tablespoons soy sauce, divided
2 tablespoons fish sauce
2 teaspoons honey
1 quart low-sodium chicken broth
1½ cups water
1 pound large shrimp, peeled and deveined
1 tablespoon fresh cilantro, finely chopped
1 teaspoon kosher salt (Diamond Crystal) or 0.5 teaspoon (Morton's)
3 heads baby bok choy (about 8 ounces), leaves separated and torn
2 tablespoons fresh lime juice
Lime wedges for serving
Directions
In a medium pot, combine the lemongrass stalk, 2 sliced scallions, 2 smashed garlic cloves, the 1-inch whole piece of ginger, 2 tablespoons of soy sauce, fish sauce, and honey. Add the chicken broth and 1.5 cups of water. Bring the mixture to a simmer over medium heat and cook, stirring occasionally, for 20 minutes to develop the flavors.
While the broth simmers, pulse the shrimp in a food processor until the texture is mostly smooth and paste-like. Transfer to a small bowl and fold in the 2 finely chopped garlic cloves, the finely chopped half of the ginger, the fresh cilantro, salt, 2 tablespoons of water, and the remaining sliced scallion. Mix until the shrimp mixture is thoroughly combined and holds together well.
Using damp hands to prevent sticking, carefully roll the shrimp mixture into golf-ball-sized balls, approximately 1.5 inches in diameter. Place each finished ball on a plate as you work.
Remove and discard the lemongrass stalk and ginger piece from the broth. Gently lower the shrimp balls into the simmering broth and add the torn bok choy leaves. Cook over medium-low heat for about 3 minutes, stirring occasionally, until the shrimp balls are opaque and cooked through and the bok choy is tender. Stir in the fresh lime juice and the remaining 1 tablespoon of soy sauce, then remove from heat.
Ladle the soup into serving bowls, distributing the shrimp balls and bok choy evenly. Serve hot with lime wedges on the side for squeezing.
Comments
Lemongrass and fish sauce require a trip to Publix or an Asian market; most other chains stock soy sauce and basic aromatics but may not have fresh lemongrass year-round in Charlotte. The shrimp pushes cost per serving to roughly $4–5, though chicken broth and bok choy hold it down. The 45-minute estimate omits prep: brunoise the ginger and garlic, form shrimp balls, slice lemongrass—you're looking at 55–60 minutes total. This is a weeknight broth that reheats well and suits a family, but the ingredient hunt and fiddly ball-shaping mean it works best for someone willing to shop deliberately and spend an evening on technique.
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