Mustard Green Soup with Shrimp (Canh Cải Nấu Tôm)
A light, peppery Vietnamese clear soup made with mustard greens and minced shrimp, ready in 15 minutes and perfect alongside steamed rice.
Equipment
- Stock pot
- Laddle
Ingredients
- 200 g shrimp peeled and deveined
- 1 bunch mustard greens chopped
- 2 shallots finely chopped
- 2 cloves garlic minced
- 4 cups water
- 1/2 tsp salt adjust to taste
- 1/2 -1 tsp chicken bouillon
- 1 - 2 tsp fish sauce optional
- 1 tbsp oil
Instructions
- Build the Flavor Base: Heat oil in a pot. Saute shallots and garlic until fragrant and lightly golden.
- Cook the Shrimp: Roughly mince shrimp into a paste. Add to the pot and cook, breaking it into small pieces until pink.
- Add the Liquid: Pour in water and bring to a gentle boil.
- Season the Broth: Add salt and chicken bouillon to taste.
- Add the Greens: Toss in chopped mustard greens.
- Final Simmer: Simmer 1 to 2 minutes until greens are tender but still vibrant.
- Finish: Add a small splash of fish sauce if desired and serve hot.
Notes
- Don't overcook the greens — they should stay bright and slightly crisp.
- Mincing the shrimp by hand gives better texture than blending.
- This soup is meant to be light, clean, and comforting — don't over-season.