Hello everybody, it’s me again, Dan, welcome to our recipe site. Today, I’m gonna show you how to prepare a distinctive dish, kabocha squash with vegetarian shrimp soup. It is one of my favorites food recipes. This time, I’m gonna make it a bit unique. This is gonna smell and look delicious.
The thinner the faster it cooks if you are in a hurry. The thinner the faster it cooks if you are in a hurry. CANH BÍ ĐỎ / VIETNAMESE KABOCHA SQUASH AND SHRIMP SOUP Squash soups are perfect for the Autumn season. My squashes come from my green garden, but store-bought squashes work all the same.
Kabocha squash with vegetarian shrimp soup is one of the most popular of current trending meals on earth. It’s enjoyed by millions every day. It is easy, it is quick, it tastes delicious. They’re nice and they look fantastic. Kabocha squash with vegetarian shrimp soup is something that I have loved my whole life.
To begin with this recipe, we have to first prepare a few components. You can cook kabocha squash with vegetarian shrimp soup using 4 ingredients and 6 steps. Here is how you cook that.
The ingredients needed to make Kabocha squash with vegetarian shrimp soup:
- Make ready 1 kabocha squash
- Take 1 packages vegetarian shrimp (get at asian store)
- Prepare 1 packages ngo gai (get at asian store)
- Take 1 cube of sup chay (vegetarian soup bullion)
Add the fish sauce, lime juice, and sugar. This kabocha squash soup is healthy, sweet, and just takes a few simple ingredients to make. This soup can be served as a main soup meal, side dish/soup to eat with rice or you can add noodles of your choice. For the kabocha squash soup, scrape the flesh of the squash into a medium-sized sauce pan over medium heat.
Steps to make Kabocha squash with vegetarian shrimp soup:
- In medium pot, fill 1/2 full of water, add 1 vegetarian soup buillion, boil on high..
- Shave skin off kabocha, and slice 1/4" thick. The thinner the faster it cooks if you are in a hurry. Add to boiling pot.
- Dice vegetarian shrimp and add to boiling pot.
- Scoop out suds to keep broth clear.
- Boil about 15 minutes or when kabocha is soft. Turn off heat and add cut ngo gai. Done.
This soup can be served as a main soup meal, side dish/soup to eat with rice or you can add noodles of your choice. For the kabocha squash soup, scrape the flesh of the squash into a medium-sized sauce pan over medium heat. Add the coconut milk, broth, cayenne, and remainder of sea salt. Stir and then using an immersion blender (or by pouring into a regular blender), blend the soup until smooth. Add squash flesh; season with salt and pepper.
So that’s going to wrap it up for this special food kabocha squash with vegetarian shrimp soup recipe. Thanks so much for reading. I am sure you can make this at home. There is gonna be interesting food in home recipes coming up. Remember to save this page in your browser, and share it to your family, friends and colleague. Thank you for reading. Go on get cooking!
