• Wash and dry produce. • Trim and thinly slice scallions, separating whites from greens; finely chop greens. Halve, peel, and dice half the onion (whole onion for 4 servings) into ½-inch pieces. • In a small bowl, combine scallion greens, two packets of sour cream, and 1 tsp vinegar (four packets of sour cream and 2 tsp vinegar for 4). Stir until smooth. Season with salt and pepper.

• Rinse shrimp* under cold water; pat dry with paper towels. Cut into ¾-inch pieces. • Melt 1 TBSP butter (2 TBSP for 4 servings) in a large pot over medium heat. Add diced onion and scallion whites; cook, stirring, until softened and translucent, 4-6 minutes. • Increase heat to medium high. Add shrimp and bok choy and napa cabbage; cook, stirring, until veggies are wilted and shrimp are opaque and mostly cooked through, 2-4 minutes (shrimp will finish cooking in the next step).

• To pot with shrimp and veggies, stir in Szechuan paste, stock concentrate, half the remaining vinegar (all for 4 servings), and 1¼ cups water (2½ cups for 4). Bring to a simmer; cook, stirring, until shrimp are cooked through, 1-2 minutes more. • Remove pot from heat; stir in remaining plain sour cream.

• Divide soup between bowls; top with scallion sour cream and crispy fried onions. Serve. ***Shrimp are fully cooked when internal temperature reaches 145°.***