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

By Vicky Pham · 40 min

Ingredients

Instructions

1. In a medium bowl, combine the minced shrimp paste with the green onion whites, half of the garlic, the sea salt, sugar, chicken bouillon powder and black pepper. Set aside.
2. Halve the kabocha squash and scoop out the seeds with a large metal spoon. Cut the flesh into 1-inch cubes; the skin can stay on or be cut away.
3. Heat the oil in a medium pot over medium-high heat. Add the remaining garlic and fry until fragrant, about 20 seconds.
4. Add the water or stock and bring to a boil. Add the squash cubes and simmer gently over low heat for 10 minutes.
5. Roll the shrimp mixture into small balls and drop them into the pot. Simmer over low heat for 5 more minutes, until the squash is tender when pierced with a chopstick and the shrimp balls float.
6. Season to taste with the salt, sugar, bouillon powder and fish sauce. Garnish with the green onion greens and a sprinkle of black pepper before serving.

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

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