Vietnamese Chayote Squash Soup with Shrimp (Canh Su Su Nấu Tôm)

By Vicky Pham · 35 min

Ingredients

Instructions

1. Mix half the fish sauce, half the bouillon powder, 1/2 tsp salt, 1/4 tsp black pepper and the white parts of the green onions into the minced shrimp. Add the baking soda if using. Mix well and set aside.
2. Heat 1 tbsp oil in a medium pot over medium-high. Add the shallot and sauté until fragrant, about 15 seconds.
3. Add the seasoned shrimp and garlic. Stir and break up the shrimp for about 20 seconds. Add the chayote and mix lightly.
4. Add the water and bring to a boil, about 6 minutes. Lower to a low simmer and cook until the chayote is fork tender, about 3 more minutes. Skim off and discard the foam on top.
5. Season the soup with the remaining fish sauce, bouillon powder, salt and black pepper, a little at a time, until it tastes right. Garnish with the green parts of the green onions and serve.

Summarized from Vicky Pham's video. Watch it for the details.

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