Yuca root soup is a rustic dish, although it is not very popular, once someone has tried it, they will forever remember the delicious, sweet taste of this dish. Today, TasteVN will help you learn 2 extremely appealing ways to make refreshing yuca root soup. Let’s get cooking and make this soup right away!
1. Yuca soup with chicken
-
Preparation
20 minutes
-
Cooking
25 minutes
-
Difficulty
Easy
Ingredients for Yuca soup with chicken For 3 – 4 people
Yuca 1 kg Chicken 1 bird ( about 1 kg) Sliced ginger 1 tablespoon Minced shallots 1 tablespoon Minced garlic 1 tablespoon Chopped green onions 3 stalks Cooking oil 2 tablespoons Salt a little Common seasoning a little (salt/ sugar/ monosodium glutamate/ seasoning powder/ pepper)
How to choose fresh and delicious chicken
- Choose chicken that has a pinkish-red color, with no bruises or dark spots on the skin. Avoid buying those with dark, dull skin as they are chickens that died before being processed.
- When buying local chicken, choose those with a slender body, light yellow skin, thin, smooth, high elasticity, with dark yellow spots in some areas like the breast, wings, and back.
- Use your hand to press on the thighs and breasts to check if the chicken has been injected with water. If the chicken feels mushy, slippery, or deformed, do not buy it.
- When buying frozen chicken, choose to buy at reputable supermarkets or stores to ensure product quality.
How to make chicken cassava soup
-
Prepare and marinate the chicken
Buy pre-processed chicken and use coarse salt to scrub the entire chicken body, then rinse off the salt and wash again with diluted salt water, and finally rinse clean with cold water, let it drain, and cut into bite-sized pieces.
Add to the chicken: 1 tablespoon minced garlic, 1 tablespoon shredded ginger, 3 teaspoons seasoning powder, 1/2 teaspoon salt, 1/2 teaspoon monosodium glutamate, 3 teaspoons sugar, mix well, and marinate for about 30 minutes for the chicken to absorb the spices.
-
Prepare the other ingredients
Peel the cassava, soak it in salt water, then rinse with clean water and cut into bite-sized pieces.
Remove the roots and wilted leaves from the green onions, wash them thoroughly, and chop them finely.
-
Sauté the chicken
Place a pot on the stove with 2 tablespoons of cooking oil heated over medium heat. When the oil is hot, add 1 tablespoon of minced shallots and sauté until fragrant.
Next, add the marinated chicken and sauté over medium heat until the chicken is firm.
-
Cooked cassava with chicken
Add 1.5 liters of filtered water to the pot, bring the water to a boil, then add the cassava and cook for about 7 – 10 minutes.
Season the pot with 1 teaspoon of seasoning, 1/4 teaspoon of salt, 1/2 teaspoon of sugar, cook for another 2 minutes, then turn off the heat, add a little and sprinkle some green onions on top to enjoy.
-
Final product
The hot cassava soup cooked with chicken has a distinctive and appealing aroma. The chicken is tender and absorbs the seasoning, the cassava is rich and creamy, blending with the sweet and flavorful broth.
2. Cassava soup cooked with shrimp
-
Preparation
20 minutes
-
Cooking
20 minutes
-
Difficulty
Easy
Ingredients for Cassava Soup with Shrimp Serves 4
Cassava 1 kg Fresh shrimp 200 gr Red onion 2 bulbs (chopped) Basil leaves 50 gr Cooking oil 2 tablespoons Fish sauce 1 teaspoon Common seasoning a little (salt/ sugar/ seasoning powder/ pepper)
How to choose fresh and delicious shrimp
- Choose shrimp that are not too big, with intact shells, firmly attached to the body.
- The shrimp tail is curled, and the legs are transparent, firmly attached to the body.
- The shrimp body is slightly curved, with firm and taut flesh. Avoid buying shrimp that are mushy or have a strange smell.
- You should buy shrimp at reputable supermarkets or seafood stores to ensure product quality.
How to make Cassava Soup with Shrimp
-
Prepare the shrimp
Wash the shrimp thoroughly, peel the shells, separate the heads, remove the string from the back of the shrimp, and rinse again with water.
Chop the shrimp heads finely, then add 1 tablespoon of chopped red onion and mix well.
-
Preliminary processing of cassava
Peel the cassava, wash it clean, and cut it into bite-sized pieces.
-
Sauté shrimp
Place a pot on the stove with 2 tablespoons of cooking oil and heat on medium. When the oil is hot, add the minced shrimp heads and stir until the shrimp heads change to a bright red color.
Then add the shrimp bodies, season with 1/2 teaspoon of pepper, 1 teaspoon of seasoning powder, 1/2 teaspoon of sugar, 1/2 teaspoon of salt, 1 teaspoon of fish sauce, and stir well.
-
Stewed cassava with shrimp
When you see the shrimp meat firm up, add 1 liter of filtered water to the pot, boil until the water is boiling, then add the cassava and stew for about 7 – 10 minutes until the cassava is evenly cooked. At this point, season with 1 teaspoon of seasoning powder and 1/2 teaspoon of salt, then stew for another 2 minutes.
After that, wash the basil leaves, crush them, and add them to the soup pot, sprinkle with an additional 1 teaspoon of pepper, and then turn off the heat.
-
Final product
The hot and delicious cassava soup cooked with shrimp has a fragrant aroma. The shrimp is crispy and sweet, while the cassava is rich and creamy, blending with the refreshing broth that is flavorful. Eating it with a bowl of white rice makes it even more enticing!
How to choose fresh and delicious cassava
- Choose cassava roots that are fresh, plump, straight, with a thin skin for softer, sweeter roots with less fiber.
- Try gently scraping the thin outer skin with your fingernail; if the inner skin is a light pink color, it is advisable to choose it. Roots with light pink skin will have fewer toxins than those with white skin.
- Do not leave cassava for too long as it will dry out, become tough, and lose its taste. Before processing cassava, you need to prepare it carefully to remove excess latex.
- Avoid buying roots that are too large, have soft stems, strange odors, or dried-out skins.
So with just a few simple steps, you can immediately have 2 delicious and appealing dishes of cassava soup (manioc) that are not only nutritious but also warm your stomach on cold rainy days. TasteVN wishes you success!
*Refer to images and recipes from 2 YouTube channels: Hồng Nhôm and TOP FOODS.
