Description
A traditional Vietnamese purple yam soup made with minced shrimp. Thick and savory, it’s usually served with steamed rice and protein side dishes for a complete family-style meal, or enjoyed on its own as a hearty soup.
Ingredients
Units
Scale
- 1 package grated frozen purple yam (16 oz/1 lb)
- 10 oz shrimp (peeled, deveined, finely minced)
- 2 tablespoons oil
- 1 tablespoon garlic (about 3 cloves, minced)
- 2 tablespoons finely minced shallot
- 4 cups water
- 2 teaspoons chicken bouillon powder or mushroom seasoning powder
- 1 teaspoon fish sauce
- 1 teaspoon salt
- 1/2 teaspoon ground black pepper and a bit more for garnish
- 1/4 cup roughly chopped rice paddy herbs, green onions, and/or cilantro (for garnish)
Instructions
- Toast aromatics: Heat oil (2 tablespoons) in a pot over medium heat. Add garlic (1 tablespoon, minced) and shallot (2 tablespoons, minced). Pan fry until lightly toasted (about 30 seconds).
- Add minced shrimp (10 oz) and cook until just pink. Add water (4 cups) and bring the pot to a low simmer.
- Add grated purple yam (16 oz) and cook 15–20 minutes to get the flavors to meld together. Stir occasionally, making sure to scrape the bottom of the pot, as the grated yam will settle and can burn.
- Season: Add chicken bouillon powder or mushroom seasoning powder (2 teaspoons), fish sauce (1 teaspoon), salt (1 teaspoon), and ground black pepper (1/2 teaspoon). Taste and adjust, if needed.
- Serve: Transfer the soup to a serving bowl and garnish with a handful (1/4 cup) of roughly chopped rice paddy herbs, cilantro, green onions, or a combination of all three. Finish with a crack of fresh black pepper for aroma and enjoy on its own or with steamed white rice for a complete meal.
- Prep Time: 5 minutes
- Cook Time: 15 minutes
- Category: Side Dish
- Method: stove top
- Cuisine: Asian, Vietnamese