Canh Rau Ngót Tôm Tươi (Malabar Spinach Soup with Fresh Shrimp)
80% chuẩn vị · Vietnamese
A delightful variation of the classic soup, replacing pork with fresh shrimp for a lighter, sweeter flavor profile. This version offers a different texture and taste while maintaining the essence of the original dish.
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Nguyên liệu
- Malabar spinach (rau ngót)500g
- Fresh shrimp250g
- Garlic3 cloves
- Fish sauce2 tablespoons
- Water1.5 liters
- Saltto taste
- Black pepperto taste
- Cooking oil1 tablespoon
- Cilantrofor garnish
Các bước
- 1
Wash the malabar spinach thoroughly and pick the leaves. Roughly chop them.
- 2
Peel and devein the fresh shrimp. Mince 2 cloves of garlic. Marinate the shrimp with minced garlic, 1 tablespoon of fish sauce, salt, and pepper for 10 minutes.
- 3
Mince the remaining garlic clove. Heat cooking oil in a pot over medium heat. Sauté the minced garlic until fragrant.
- 4
Add the marinated shrimp to the pot and stir-fry briefly until they just start to turn pink. Remove shrimp and set aside.
- 5
Pour water into the pot and bring to a boil. Skim off any scum.
- 6
Add the chopped malabar spinach to the boiling broth. Cook for about 3-5 minutes until tender.
- 7
Return the partially cooked shrimp to the pot. Cook for another 1-2 minutes until the shrimp are fully cooked and pink.
- 8
Season the soup with the remaining fish sauce, salt, and pepper to taste. Stir well.
- 9
Serve hot in bowls, garnished with fresh cilantro and black pepper.
