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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 minServes 4Nutri-Score A€
from @sonandtina129 imports0 cooked
Adapt this recipe

what you need

Ingredients

4 people
  • shrimp (peeled, deveined and minced)Fish280 g
  • fish sauce (for the shrimp)Pantry8 ml
  • chicken bouillon powder (for the shrimp)Pantry5 g
  • salt (for the shrimp)Spices3 g
  • black pepper (for the shrimp)Spices1 g
  • baking soda (optional)Pantry1 g
  • green onion (whites for the shrimp, greens sliced for finishing)Produce3 pieces
  • chayote (peeled and thinly sliced)Produce2 pieces
  • cooking oilPantry15 ml
  • shallot (minced)Produce1 piece
  • garlic (minced)Produce3 pieces
  • waterOther1.4 litres
  • fish sauce (to taste, for the broth)Pantry15 ml
  • chicken bouillon powder (to taste, for the broth)Pantry5 g
  • salt (to taste, for the broth)Spices3 g
  • black pepper (to taste, for the broth)Spices1 g
  • cilantro (chopped, for finishing)Produce10 g
  • white rice (cooked, for serving)Grains300 g
  • spam (sliced and fried, for serving)Meat200 g

per serving

Nutrition

426kcal

Carbs
63 g
Proteins
19 g
Fat
11 g
Adapt tools

what you’ll use

Tools

  • Stockpot
  • Frying pan
  • Mixing bowl
  • knife

step by step

Method

  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.
    Step 1

  2. Prepare the chayote

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

  4. Add the chayote

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

  6. Season and finish

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

  7. Serve

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