Delicious soups will make family meals more flavorful and appealing. Today, TasteVN will join you in the kitchen to showcase 2 extremely simple recipes for dried shrimp and amaranth soup that anyone can make!
1. Dried Shrimp and Amaranth Soup
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Preparation
5 minutes
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Cooking
25 minutes
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Difficulty
Easy
Ingredients for Dried Shrimp and Amaranth Soup For 4 people
Amaranth 200 gr Dried shrimp 30 gr Cooking oil 3 tablespoons Minced garlic 1 teaspoon Common seasoning a little (salt/ seasoning powder/ monosodium glutamate/ pepper)
How to choose delicious dried shrimp
- Color: Delicious dried shrimp usually has a natural bright red color (the color of the shrimp roe), which is the type of shrimp that is dried while still alive. Dried shrimp that are light red or dark red are shrimp that have been stored for a long time and boiled before drying, or shrimp that have been treated with food coloring.
- Shape: Good shrimp, when held in hand, should have firm, solid meat, no strange strong smell, clean shell, legs, and gills; when held, it should feel dry, but when eaten, it still has a sweet, watery taste. The shape of the shrimp should be uniform, the body hard, plump, and firm. When squeezed, the shrimp should not break into pieces or become soft.
- Flavor: Shrimp made from sea shrimp may still have a grainy texture and a very characteristic fishy smell of the sea. Dried shrimp made from freshwater shrimp (river shrimp) are usually sweeter than sea shrimp. Freshwater shrimp are smaller and rounder than sea shrimp. Another way to differentiate is that sea shrimp often have a fishier smell than freshwater shrimp.
See more: How to make traditional dried shrimp and how to make dried shrimp using a microwave oven very simply
How to prepare Dried shrimp and amaranth soup
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Prepare the ingredients
Pick the amaranth by removing the roots and any damaged leaves, then rinse thoroughly with diluted saltwater. Let it drain. If the amaranth is long, you can cut it into shorter sections for easier cooking.
Add 30 grams of dried shrimp into a bowl and soak it in warm water for about 15 minutes to expand. Then, take it out and let it drain.
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Sautéed Dried Shrimp
Place a pot on the stove, add 3 tablespoons of cooking oil, wait for the oil to heat up, then add 1 teaspoon of minced garlic and sauté until golden and fragrant. Next, add the dried shrimp and sauté for about 1 minute until the shrimp tightens up.
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Cooking the Soup
When the dried shrimp is tightened and fragrant, add 1 liter of water and bring to a boil.
Once the water is boiling, reduce the heat, skim off the foam, and add the amaranth, seasoning with 1 teaspoon of salt, 1 teaspoon of MSG, 1 teaspoon of seasoning powder, and gently stir to dissolve the spices. When the water boils again, turn off the heat.
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Final Product
The amaranth soup with dried shrimp, hot and delicious, will surely be loved by your whole family. Serve the soup in a bowl, sprinkle with a bit of pepper, and invite everyone to enjoy.
2. Amaranth Soup Cooked with Dried Shrimp
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Preparation
10 minutes
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Cooking
15 minutes
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Difficulty
Easy
Ingredients for Amaranth Soup Cooked with Dried Shrimp Serves 2 people
Amaranth 400 gr Dried shrimp 2 tablespoons Fish sauce 3 tablespoons Common spices a little (salt/ monosodium glutamate/ seasoning powder)
How to Choose Good Quality Dried Shrimp
- Good dried shrimp will have a light pink-orange color, be dry, and have a distinctive aroma.
- Avoid buying shrimp that are damp or have a musty smell as these are old shrimp that are not safe for consumption. Additionally, if the shrimp are too dark orange, they should not be chosen as they are dried shrimp that have been colored for better appearance.
- You can easily buy dried shrimp at the TasteVN chain of stores nationwide. When buying, pay close attention to the origin, packaging, and expiration date of the shrimp.
How to make Amaranth soup with dried shrimp
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Cook the soup
Put a pot on the stove, add 1 liter of water and 2 tablespoons of dried shrimp into the pot and bring to a boil over high heat. Season the soup with 3 teaspoons of fish sauce, 1 teaspoon of seasoning powder, and 1/2 teaspoon of monosodium glutamate, then boil for about 5 minutes.
When the soup is boiling, quickly add the amaranth to the pot, lower the heat to medium, and wait for about 3 minutes, adjusting the seasoning to your taste, and your dish is ready.
