Let’s start cooking Loofah Soup with Shrimp is simple and easy to make at home. Loofah is one of the most popular ancient vegetables that have been in Cambodia since single digit century. Loofah belong to gourd family. The green loofah looks like giant cucumbers that can be use as food, as homeopathic medicine for regulate the menstrual cycle, eliminate diseases of the liver, and release constipation.

The fibrous from ripe loofah is world-renowned for one of the best exfoliates, with natural ability to help skin looking healthy and young. Many products were made from loofah such as slippers, hats, hand fans, carpets, baskets, soap, body scrub lotion, and cosmetic pads for remove top layer of death skin. Back home, our people use dried fibrous loofah for bath sponge, and clean dishes. Cooked loofah tastes great and has a delightful light fragrant.

Loofah Soup with Shrimp

Recipe by Cambodia Recipe

5.0 from 1 vote

Let’s start cooking Loofah Soup with Shrimp is simple and easy to make at home. Loofah is one of the most popular ancient vegetables that have been in Cambodia since single digit century. Loofah belong to gourd family. The green loofah looks like giant cucumbers that can be use as food, as homeopathic medicine for regulate the menstrual cycle, eliminate diseases of the liver, and release constipation.

Course: SoupCuisine: CambodianDifficulty: Medium

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Servings

1

servings

Prep time

30

minutes

Cooking time

30

minutes

Calories

664

kcal

Total time

1

hour 

Ingredients

• 1/2 lb (225 gram) of shrimp, peeled and de-veined

• 1/2 teaspoon salt

• 1/4 teaspoon black pepper

• 2 stalks of green onion, chopped

• 4 cups water

• 2 lbs (900 gram) of loofah, peeled and julienne

• 2 tablespoons fish sauce

• 1 tablespoon sugar

• 1 beaten egg

Directions

• In a small bowl, put shrimp with salt, black pepper and green onion, mix well and set a side.
• Put water in a soup pot and cook till water boiling.
• Add loofah and cook till loofah tender.
• Add marinated shrimp and cook till it turns darker pink color.
• Seasoning with fish sauce and sugar.
• Slowly pours and stirs beaten egg in to boiling soup.

Recipe Video

Notes

• Serve hot with rice.

Nutrition Facts

• Serving Size: 1g
• Calories: 664kcal
• Fat: 6g
• Saturated Fat: 2g
• Cholesterol: 478mg
• Sodium: 4707mg
• Carbohydrates: 94g
• Fiber: 9g
• Sugar: 86g
• Protein: 65g

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