Description
A quick, light Vietnamese chayote and minced shrimp soup that comes together fast and pairs perfectly with steamed rice. Simple ingredients, clean flavor, and a great way to use chayote during fall.
Ingredients
Units
Scale
- 10 oz shrimp (peel, devein and mince into paste)
- 1 tablespoon fish sauce (divided)
- 1 tablespoon chicken or mushroom bouillon powder (divided)
- 1 teaspoon sea salt (divided)
- 1/2 teaspoon ground black pepper (divided)
- 1/4 teaspoon baking soda (optional)
- 2 chayote (peel and slice into matchsticks or small cubes)
- 1 tablespoon lard or your choice of oil
- 2 green onions (slice thinly, whites and greens separated)
- 1 shallot (peel and mince)
- 3 garlic cloves (peel and mince)
- 1 1/2 quarts water
Instructions
- Prepare the shrimp: Add half of the fish sauce (1/2 tbsp), bouillon powder (1/2 tbsp), salt (1/2 tsp), ground black pepper, (1/4 tsp) and the white parts of the green onions to the minced shrimp. Add all the baking soda (1/4 tsp). Mix well and set aside.
- Toast aromatics: Heat oil (1 tbsp) in a medium pot over medium-high. Add the shallot and sauté until fragrant (about 15 seconds).
- Build the soup: Add the seasoned shrimp and garlic. Stir and break up the shrimp for about 20 seconds. Add chayote and mix lightly. Add water and bring the pot to a boil (this takes about 6 minutes) then reduce heat to a low simmer and cook until chayote is fork tender (about 3 more minutes). Skim off and discard the foam on top for a clearer broth. Chayote and shrimp will finish cooking at about the same time.
- Finish: Season soup with rest of remaining seasonings (fish sauce, bouillon powder, salt, and ground black pepper), a little at a time to taste. Garnish with remaining green part of green onions and serve.
- Prep Time: 10 minutes
- Cook Time: 9 minutes
- Category: Side Dish
- Method: Stovetop
- Cuisine: Asian, Vietnamese