Clear-broth Vegetable Soup

 
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For 2 servings.

 

1–2 cups choice vegetable; keep in mind some vegetables will "shrink" more than others. Here are some of my favorite options:

  • spinach

  • malabar spinach, cut into half inch strips crosswise

  • cabbage, shredded into thin strips

  • watercress, cut into one inch section

  • butternut squash, cubed

1 tbsp cooking oil

2 1/2 oz ground shrimp or ground dried shrimp

2 tbsp minced shallot, onion, or white part of green onion

2 cups water

1 tbsp fish sauce

1 tsp dried mushroom seasoning

1/2 tsp salt

 
 

1. Heat cooking oil on medium high heat. Add aromatics and cook until golden and aromatic, then add shrimp.

2. Cook for about another minute, then add water. Bring to boil, then add vegetable and reduce heat to simmer. 

3. Add mushroom seasoning and salt, and cook until vegetables are tender. Add fish sauce, then turn off heat. 

4. Enjoy as a side or poured over your rice.