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Vietnamese Chayote Soup with Shrimp (Canh Su Su Nấu Tôm)
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Vietnamese Chayote Soup with Shrimp (Canh Su Su Nấu Tôm)

35 minPara 4Nutri-Score A€
de @sonandtina129 importaciones0 veces cocinadas
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Ingredientes

4 personas
  • shrimp (peeled, deveined and minced)Pescado280 g
  • fish sauce (for the shrimp)Despensa8 ml
  • chicken bouillon powder (for the shrimp)Despensa5 g
  • salt (for the shrimp)Especias3 g
  • black pepper (for the shrimp)Especias1 g
  • baking soda (optional)Despensa1 g
  • green onion (whites for the shrimp, greens sliced for finishing)Frutas y verduras3 piezas
  • chayote (peeled and thinly sliced)Frutas y verduras2 piezas
  • cooking oilDespensa15 ml
  • shallot (minced)Frutas y verduras1 pieza
  • garlic (minced)Frutas y verduras3 piezas
  • waterOtro1,4 litros
  • fish sauce (to taste, for the broth)Despensa15 ml
  • chicken bouillon powder (to taste, for the broth)Despensa5 g
  • salt (to taste, for the broth)Especias3 g
  • black pepper (to taste, for the broth)Especias1 g
  • cilantro (chopped, for finishing)Frutas y verduras10 g
  • white rice (cooked, for serving)Cereales300 g
  • spam (sliced and fried, for serving)Carne200 g

por ración

Nutrición

426kcal

Carbohidratos
63 g
Proteínas
19 g
Grasas
11 g
Adaptar utensilios

lo que usará

Utensilios

  • Olla
  • Sartén
  • Bol
  • knife

paso a paso

Preparación

  1. Season the shrimp

    • Mince the shrimp, or leave them whole if you prefer.
    • Mix with fish sauce, bouillon powder, salt, black pepper, the white parts of the green onions and the optional baking soda.
    Paso 1

  2. Prepare the chayote

    • Peel the chayote squash.
    • Cut them into small, thin pieces.
    Paso 2

  3. Sauté the aromatics and shrimp

    • Heat the oil in a pot and cook the shallots until fragrant.
    • Add the seasoned shrimp and the garlic.
    • Break the shrimp into small pieces as it cooks.
    Paso 3

  4. Add the chayote

    • Once the shrimp changes color, add all of the chayote squash.
    • Stir everything together.
    Paso 4

  5. Simmer the soup

    • Pour in the water and bring it to a boil.
    • Lower the heat, skim off the foam and simmer until the chayote is tender.
    Paso 5

  6. Season and finish

    • Taste and adjust the broth with fish sauce, bouillon powder, salt and pepper.
    • Finish with green onions and cilantro.
    Paso 6

  7. Serve

    • Serve the soup over hot rice.
    • Serve with crispy fried Spam on the side.
    Paso 7
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