Summer Squash Soup with Shrimp (Canh bí ngòi vàng nấu tom) Recipe
Recipe Information
Summer Squash Soup with Shrimp
Cultural Context
Summer squash soup is a refreshing dish often enjoyed in Vietnam during the hot months. It showcases the abundance of seasonal produce and is typically served as a light meal or appetizer. The addition of shrimp adds protein and depth to the soup, making it a beloved choice in many Vietnamese households. Variations exist across different regions, with some incorporating herbs or spices for added flavor.
coconut milk
🥗Healthier: light coconut milk
💰Cheaper: heavy cream
Light coconut milk reduces calories while maintaining creaminess.
shrimp
🥗Healthier: tofu
💰Cheaper: chicken
Tofu is a plant-based protein alternative.
Peel, devein and mince 1 lb. Shrimp. Add 1 Tbsp. minced Garlic/Shallots, Ground Black Pepper and 1 Tbsp. Fried Garlic. Add some chopped Green Onions and mix. Set aside.
Peel, cut and wash 1 large Squash. Stuff the Shrimp paste into the center of the Squash and set aside.
Fill a pot with about 5 cups Water. Bring to a boil and add in the stuffed Squash. Continue to let it simmer.
Season the soup with 1 tsp. Sugar, 1 tsp. Salt, 1 tsp. Fish Sauce, 1 tsp. Mushroom Seasoning and continue to let it simmer until cooked.
Add some Green Onions and Ground Black Pepper. Serve and enjoy with family meal!
Cooking Techniques
Equipment Needed
Spice Level:
🌶️🌶️🌶️Allergens
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