How to Make Vietnamese Shrimp Soup
Cooking shrimp soup this way will surely make the whole family, especially the kids, fall in love with it. The shrimp soup is beautifully presented, with ingredients blending together smoothly and fragrantly.
Ingredients
- 4 large shrimp (~450g)
- 100g green peas
- 1/2 sweet corn
- 1/2 small carrot
- 3-4 small broccoli florets (optional)
- 2 shiitake mushrooms
- 50g enoki mushrooms
- 1 chicken egg
- 2 shallots
- 100g tapioca starch or arrowroot flour
- Cilantro
- Seasoning: Fish sauce, seasoning powder, ground pepper (optional)
Ingredient Notes
In addition to the ingredients listed, you can use pumpkin, straw mushrooms, or chicken when making shrimp soup. You can also choose other types of shrimp such as white-leg shrimp or green tiger shrimp, depending on your preference and availability.
Instructions
Preparing the Shrimp
Peel the shrimp, separate the heads, and remove the black vein along the back. For the shrimp heads, squeeze out the digestive tract, then rub them with coarse salt, rinse thoroughly, and let them dry.
Rinse the shrimp bodies, then mince them once dry. Marinate with 1 tablespoon of fish sauce, some minced shallots, and a little oil.
Preparing Other Ingredients
Soak and rinse the green peas with salt water, then drain.
Peel the sweet corn, cut off the kernels, rinse, and drain. You can save the cob to simmer for a flavorful soup broth.
Trim the shiitake and enoki mushroom stems, rinse, and soak them in salt water. Gently rub to remove any dirt, then rinse again and chop finely.
Peel and dice the carrot.
Trim and wash the broccoli (optional), then cut it into small florets.
Wash and finely chop the cilantro.
Peel and mince the shallots.
Crack the egg into a bowl and beat it until frothy.
Cooking the Shrimp and Vegetable Soup
Heat 1 tablespoon of oil in a pot, and once hot, add some minced shallots and fry until fragrant. Then add the shrimp heads, shells, and corn cob and stir-fry.
When the shrimp heads turn reddish-orange, add water. Use about 2.5 liters, enough for 6 servings. Simmer the broth for 30 minutes to extract the sweetness.
Remember to skim off any foam to keep the broth clear.
While simmering the broth, stir-fry the soup filling. Heat 1 tablespoon of oil in a pan, then add the remaining shallots and fry until fragrant.
Next, add the carrots and green peas, as they take longer to cook. Stir-fry over low heat until the carrots and peas are tender, then add the remaining ingredients: corn, broccoli, mushrooms, and shrimp. Stir until the shrimp turn pink.
After simmering the shrimp heads for 30 minutes, strain the broth to remove the solids (shrimp heads, shells, and corn cob), and then add the stir-fried soup filling. Stir well and season with some seasoning powder and a little fish sauce for aroma.
After seasoning, dissolve tapioca starch or arrowroot flour in a little water, then slowly pour it into the soup while stirring. The thickness of the soup can be adjusted to your preference, but it should have a smooth and creamy texture.
Stir continuously and cook for another 2 minutes to ensure the starch is fully cooked. Finally, drizzle in the beaten egg to create beautiful swirls. Be sure to stir quickly to prevent the egg from clumping. If you want thinner egg ribbons, you can pour the egg through a strainer while stirring.
Once the egg is cooked (about 1 minute), add the cilantro, stir well, and cook for an additional 10 seconds before turning off the heat. Serve the shrimp soup hot in small bowls.
Shrimp soup is incredibly fragrant, and the combination of various ingredients makes it visually appealing and even more delicious.
Additionally, cooking shrimp soup this way ensures it is packed with nutrients, making it both tasty and beneficial for your health.
