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Southeast Asian Shrimp and Gunpowder Tea Soup

John Ditmars TeaChef Level 1

Flavorful and healthy ingredients combine in this Asian-inspired dish, made distinct by the addition of gunpowder tea.

25 m 2


  • 1 tbsp. gunpowder tea
  • 2 c. water, boiled
  • 1 tbsp. canola oil
  • 3 cloves garlic, minced
  • 1 small piece fresh ginger, minced
  • 1 small onion, sliced into slivers
  • 3 c. chicken or vegetable broth
  • 6 baby carrots, sliced lengthwise
  • 1 tbsp. lemon juice
  • 1 tbsp. honey
  • 8 medium shrimp, peeled and deveined
  • 1/2 c. spinach leaves, chopped
  • 1/2 c. cilantro leaves
  • black pepper and soy sauce, to taste
  • optional: 2 c. cooked rice noodles


Steep gunpowder tea in water for 5 min., then strain. Set aside. In a soup pot, stir-fry the garlic, ginger, and onion in the oil over medium-high heat, for about 3 min., or until the garlic is just browning (careful not to burn). Add the broth or water. Bring to a boil and then reduce to a simmer. Add the carrots, lemon juice, honey, and shrimp. Simmer for 10 min. Add the spinach and simmer 30 seconds. Add the gunpowder tea, turn off heat, and let sit for 1 min.

Pour soup into 2 large bowls. Add cooked noodles if desired. Add 1/2 of the cilantro to each bowl, and add pepper and soy sauce to suit your taste. Enjoy!

Note: Frozen shrimp may also be used. If using frozen shrimp, add them to the soup pot 4 min. after the carrots have been added.

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