Vietnamese Chayote Shrimp Soup - Canh Su Su Nau Tom Bam
Vietnamese chayote soup with shrimp (canh su su tôm) is a light, delicate broth with tender chayote and sweet shrimp, making for a quick, refreshing, and comforting meal.
Ingredients
Shrimp Marinade:
- ½ lb. shrimp, peeled and deveined, smashed, then minced with the dull side of the knife (this makes the shrimp chewier)
- 1 Tbsp fish sauce
- ½ Tbsp mushroom powder
- ½ tsp sugar
- ¼ tsp kosher salt
- pinch black pepper
- 1 Tbsp green onions, chopped
Broth:
- avocado oil, or any neutral oil
- 2 Tbsp shallot, chopped
- 1 Tbsp garlic, chopped
- 3 chayote, peeled, julienned, ¼ inch thick
- 2 quarts water
- 1 Tbsp fish sauce
- 1 Tbsp kosher salt
- 1 Tbsp mushroom powder
Garnish:
- cilantro, chopped
- green onions, chopped
Instructions
- Add all the shrimp marinade ingredients together.
- Sauté shallots and garlic together in a pot with oil on medium high heat. Add chayote with a sprinkle of salt and stir fry for one minute. Add remaining broth ingredients and bring to a boil. Once water is boiling, scoop minced shrimp, one tablespoon at a time, and drop them into the pot like dumplings. Make sure to get all the marinade into the pot. Reduce heat to a medium simmer and let it simmer for 8 minutes.
- Garnish with chopped cilantro and chopped green onions.
Nutrition
Serving: 1portion | Calories: 51kcal | Carbohydrates: 4g | Protein: 8g | Fat: 0.3g | Saturated Fat: 0.1g | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 0.04g | Trans Fat: 0.002g | Cholesterol: 61mg | Sodium: 1323mg | Potassium: 202mg | Fiber: 1g | Sugar: 2g | Vitamin A: 10IU | Vitamin C: 6mg | Calcium: 50mg | Iron: 1mg
Equipment
- 3.5 qrt pot