Description
A simple Vietnamese kabocha squash soup with minced shrimp, perfect for fall and winter. Serve with steamed rice for a complete meal.
Ingredients
Units
Scale
Shrimp Marinade
- 10 large shrimp (size 21-25; peel, devein; finely mince into paste)
- 3 green onions/scallions (thinly slice; separate whites/greens)
- 4 large cloves garlic (peel, mince, finely dice; divided)
- 1/2 teaspoon salt
- 1/2 teaspoon granulated sugar
- 1/2 teaspoon chicken bouillon powder or mushroom seasoning powder
- 1/4 teaspoon ground black pepper
Soup
- 2 tablespoons neutral oil
- 1 1/2 lbs kabocha squash cut into 1-inch cubes (about one small whole kabocha squash)
- 1 1/2 quarts water or unsalted vegetable/bone stock
- 1 teaspoon salt
- 1 teaspoon granulated sugar
- 1 teaspoon chicken bouillon powder or mushroom seasoning powder
- 1 teaspoon fish sauce
Instructions
- Marinate the Shrimp Paste: In a medium bowl, mix shrimp paste with whites of green onions, half of garlic, salt, sugar, bouillon powder, and ground black pepper. Set aside to marinate for at least 15 minutes.
- Sauté the Aromatics: In a medium-size stock pot, heat oil on medium-high. Add remaining garlic and sauté until fragrant (a few seconds).
- Start the Soup Base: Add water/unsalted stock slowly to the stock pot. Be careful of hot oil splatters. Bring the pot to a boil.
- Cook the Kabocha Squash: Add cubed kabocha squash and cook on a low simmer for 10 minutes.
- Add the Shrimp: Scoop shrimp paste into small balls and drop directly into the pot. Continue to cook for 5 more minutes on a low simmer or until kabocha squash is chopstick-tender.
- Season: Season to taste with salt, sugar, chicken/mushroom bouillon powder and fish sauce.
- Garnish and Serve: When ready to serve, garnish soup with green part of green onions and a sprinkle of ground black pepper.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Side Dish
- Method: Stovetop
- Cuisine: Asian, Vietnamese