-
Preparation
15 minutes
-
Cooking
20 minutes
-
Difficulty
Easy
Fresh napa cabbage soup with shrimp is a light soup that cools down the family meal on hot days and should be added to the menu. With the recipe shared by sister Ngoc Hien, the dish has an incredibly special flavor and is easy to make. Let’s cook right away!
Ingredients for Fresh Napa Cabbage Soup with Shrimp For 3 people
Napa cabbage 400 gr Fresh shrimp 300 gr Green onion 2 stalks Cilantro 2 stalks Common seasoning a little (salt/ sugar/ monosodium glutamate/ ground pepper)
How to Choose Fresh Ingredients
How to choose fresh napa cabbage
- When buying, you should choose napa cabbage with a light green color at the tip and bright white from the stem to the base.
- Choose napa cabbage with bright colors, intact leaves, and not too large in size. It will be very crispy and sweet when eaten.
- Do not choose napa cabbage that is dark green, as it is usually old, not sweet, and not crispy.
- Avoid buying napa cabbage that is bruised or wilted, as it has been stored for too long and is not fresh.
See more:
How to choose delicious fresh shrimp
- When buying, you should choose shrimp with a transparent shell, and it should smell like seawater, not fishy. If the head, body, and legs are tightly attached, then it is fresh shrimp.
- Fresh shrimp will have tails that are curled up, while shrimp that have been injected with chemicals or pumped with water will have tails that are spread out.
- Do not choose shrimp that have inconsistent colors, are slimy, or have legs that have turned black.
How to make fresh shrimp napa cabbage soup
-
Prepare fresh shrimp
Fresh shrimp, after buying, peel the shell, remove the head, and you can also remove the shrimp’s dorsal vein if you want. Then wash it again with water, drain, and pound it in a mortar until smooth.
-
Prepare other ingredients
Remove the head of the napa cabbage, separate each leaf, and use a knife to cut into bite-sized pieces about 2 finger lengths long. Soak in diluted saltwater for about 5 minutes, then rinse with clean water 2-3 times and drain.
Cut off the roots of the green onions, peel off the outer layer, separate the tops and bulbs, and rinse again with clean water. Cut off the roots of the cilantro, wash thoroughly, and drain.
Put the onion bulbs into a mortar with 1/3 teaspoon of ground pepper and pound until finely crushed.
-
Cooking Soup
Place an pot on the stove and add about 1.5 liters of water to boil over high heat. Add the chopped onion and shrimp at the same time and stir well to prevent the shrimp from clumping.
Once the water boils, reduce to medium heat, skim off the foam on the surface to make the soup clear.
Season the soup with a mixture of spices including: 1 teaspoon of salt, 1 teaspoon of MSG, 1 teaspoon of sugar, and stir gently for the spices to dissolve evenly.
Then add all the stems of the napa cabbage first, followed by the leaves, and cook on medium heat for an additional 3 – 4 minutes before tasting and adjusting the seasoning to your liking. When the napa cabbage is cooked evenly, turn off the heat and chop some green onions and cilantro directly into the pot.
Serve in a bowl and add a little ground pepper on top to finish.
-
Final Product
The completed fresh shrimp napa cabbage soup has an attractive color, a delicious aroma, and a clear, sweet broth. When enjoying it, you will feel the sweetness from the shrimp, and the napa cabbage is crisp and sweet, not too soft. Having napa cabbage soup with white rice for lunch is absolutely perfect!
See more:
Above is a detailed guide on how to cook napa cabbage soup with fresh shrimp that is delicious and light. We hope that with this delicious recipe, you will have warm meals with your family. Wish you success!
