Servings: 4

4 green onions 4 green onions
1 red onion 1 red onion
10 tbsp sour cream (original recipe calls for 9 tbsp) 10 tbsp sour cream (original recipe calls for 9 tbsp)
5 tsp white wine vinegar 5 tsp white wine vinegar
20 oz shrimp 20 oz shrimp
8 oz bok choy and napa cabbage 8 oz bok choy and napa cabbage
4 tbsp Szechuan paste 4 tbsp Szechuan paste
2 tsp or cubes chicken bullion 2 tsp or cubes chicken bullion
Crispy fried onions Crispy fried onions
salt salt
pepper pepper
2 tbsp butter 2 tbsp butter
2 1/2 cups water 2 ½ cups water

Wash and dry produce. Thinly slice green onions, separating whites from greens, finely chop greens. Halve, peel, and dice onion into ½ inch pieces. In a small bowl, combine green onion greens, just under ½ cup sour cream (original recipe 4 oz, 0.463 cup), and 2 tsp vinegar. Stir until smooth, season with salt and pepper.
Rinse shrimp, cut into ¾ inch pieces. Melt butter in large pot over medium heat. Add onion and whites from green onion, cook, stirring until softened and translucent, about 4 to 6 minutes. Increase to medium high heat. Add shrimp, bok choy, and napa cabbage, cook, stirring, until vegetables are wilted and shrimp are opaque and mostly cooked through, about 2 to 4 minutes.
Stir in Szechuan paste, bullion, remaining vinegar, and water. Bring to a simmer, cook, stirring, until shrimps are cooked through, about 1 to 2 additional minutes. Remove from heat, stir in additional ¼ cup sour cream (original recipe 2 oz, 0.231 cup)
In a small bowl, combine onion greens, remaining sour cream, and 2 tsp vinegar. Stir until smooth. Season with salt and pepper. Divide soup between bowls, top with sour cream mixture and crispy fried onions.