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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 minPour 4Nutri-Score A€
par @sonandtina129 imports0 fois cuisinée
Adapter cette recette

ce qu’il vous faut

Ingrédients

4 personnes
  • shrimp (peeled, deveined and minced)Poissons280 g
  • fish sauce (for the shrimp)Épicerie8 ml
  • chicken bouillon powder (for the shrimp)Épicerie5 g
  • salt (for the shrimp)Épices3 g
  • black pepper (for the shrimp)Épices1 g
  • baking soda (optional)Épicerie1 g
  • green onion (whites for the shrimp, greens sliced for finishing)Fruits et légumes3 morceaux
  • chayote (peeled and thinly sliced)Fruits et légumes2 morceaux
  • cooking oilÉpicerie15 ml
  • shallot (minced)Fruits et légumes1 morceau
  • garlic (minced)Fruits et légumes3 morceaux
  • waterAutres1,4 litres
  • fish sauce (to taste, for the broth)Épicerie15 ml
  • chicken bouillon powder (to taste, for the broth)Épicerie5 g
  • salt (to taste, for the broth)Épices3 g
  • black pepper (to taste, for the broth)Épices1 g
  • cilantro (chopped, for finishing)Fruits et légumes10 g
  • white rice (cooked, for serving)Céréales300 g
  • spam (sliced and fried, for serving)Viandes200 g

par portion

Nutrition

426kcal

Glucides
63 g
Protéines
19 g
Lipides
11 g
Adapter les ustensiles

ce que vous utiliserez

Ustensiles

  • Marmite
  • Poêle
  • Saladier
  • knife

pas à pas

Préparation

  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.
    Étape 1

  2. Prepare the chayote

    • Peel the chayote squash.
    • Cut them into small, thin pieces.
    Étape 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.
    Étape 3

  4. Add the chayote

    • Once the shrimp changes color, add all of the chayote squash.
    • Stir everything together.
    Étape 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.
    Étape 5

  6. Season and finish

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

  7. Serve

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