Vietnamese Malabar Spinach and Shrimp Soup
Serves 430 mins prep20 mins cook
A nostalgic Vietnamese soup made with malabar spinach, shrimp, and dried shrimp, seasoned to perfection. This comforting dish is served with rice and pairs well with pickled eggplants and shrimp paste.
0 servings
What you need
Instructions
1: Presoak your dried shrimp in warm water for 15 mins minimum. Drain and clean. Set aside. 2: Clean and prep your malabar spinach and loofa squash (optional). For the malabar spinach, discard the stems and only keep the leaves. Slice into bite size pieces. Set aside. 3: In a large pot, add your dried shrimp. 4: Add in 8 cups of water and wait for it to reach a boil. Lower to simmer and allow to cook for 15 minutes. 5: While waiting, mince your shrimp into paste like texture. Season with 1/2 tbsp chicken powder and black pepper. Mix well. 6: After 15 minutes of simmering, add the minced shrimp by the spoonful. Allow to cook for 2-3 minutes or until fully cooked. 7: Add your malabar spinach and loofa squash (optional) to the pot. Allow to cook for 2-3 minutes. 8: Season the soup with 1 tbsp chicken powder, 1/2 tbsp sugar, and 1/3 tbsp MSG. 9: Turn off the heat. Serve with side of rice and pickled eggplants with shrimp paste.View original recipe