A delightful Vietnamese soup featuring butternut squash and jumbo shrimp. Flavorful and comforting, this dish is a favorite in many households. It is made with chicken broth, spices, and finished with green onions and cilantro.
1: Remove the skin from the butternut squash. Cube and clean them well. Set aside.
2: Mince your shrimp. Season with 1/2 tbsp chicken powder and 1/3 tsp black pepper. Combine well. Set aside.
3: In a 3 qt pot, bring 2 cups of chicken broth + 4 cups of water to boil.
4: Spoon in the shrimp mixture into the boiling pot. Allow to cook until well done - 5 mins. Lower the heat to medium low if water begins to hard boil. Remove any impurities that float to the top.
5: Add the butternut squash and cook for 10 minutes.
6: Season the soup with 1 tbsp chicken powder, 1/2 tbsp sugar, and 1/3 tbsp MSG. Stir to combine.
7: Turn off the heat and add your sliced green onions and cilantro.
8: Serve hot with a side of rice.
