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vietnamese-kabocha-pumpkin-soup-with-shrimp-canh-bi-do-nau-tom-recipe

Vietnamese Kabocha Pumpkin Soup with Shrimp (Canh Bí Đỏ Nấu Tôm)

Linh
A delicious and comforting Vietnamese soup made with kabocha pumpkin and shrimp.
Print Recipe Pin Recipe
Preparation Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Course Soup
Cuisine Vietnamese
Servings 4 servings
Calories 150 kcal

Equipment

  • Pot
  • Knife
  • Cutting board

Ingredients
  

Main Ingredients

  • 1 medium Kabocha pumpkin peeled and cubed
  • 200 g Shrimp peeled and deveined
  • 1 clove Garlic minced
  • 1 tablespoon Fish sauce
  • 1 teaspoon Salt
  • 1 teaspoon Sugar
  • 4 cups Water
  • 2 tablespoon Vegetable oil

Instructions
 

  • Heat the vegetable oil in a pot over medium heat. Add the minced garlic and sauté until fragrant.
  • Add the shrimp and cook until they turn pink. Remove the shrimp and set aside.
  • Add the kabocha pumpkin to the pot and stir to coat with the oil and garlic. Pour in the water and bring to a boil.
  • Reduce the heat and simmer until the pumpkin is tender, about 15-20 minutes.
  • Return the shrimp to the pot. Season with fish sauce, salt, and sugar. Simmer for another 5 minutes.
  • Serve hot, garnished with fresh herbs if desired.

Notes

This soup is perfect for a cozy dinner. You can adjust the seasoning to your taste.

Nutrition

CALORIES: 150kcalCARBOHYDRATES: 20gPROTEIN: 10gFAT: 5gSATURATED FAT: 1gCHOLESTEROL: 50mgSODIUM: 800mgPOTASSIUM: 300mgFIBER: 3gSUGAR: 4gVITAMIN A: 1000IUVITAMIN C: 20mgCALCIUM: 50mgIRON: 2mg
Keyword Pumpkin, Shrimp, Vietnamese
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