Loofah Soup with Shrimp

October 29, 2022  Cambodian Chef Avatar
Loofah Soup with Shrimp

Loofah Soup with Shrimp is a simple and easily prepared dish that showcases the versatile and ancient vegetable, loofah, in Cambodian cuisine. Loofah, a member of the gourd family, has been present in Cambodia since the single-digit centuries and is not only used as a food ingredient but also holds significance in traditional medicine. The green loofah, resembling giant cucumbers, is recognized for its diverse uses, from culinary applications to homeopathic remedies.

Aside from its culinary uses, ripe loofah is globally renowned for its fibrous texture, making it an excellent natural exfoliant. In Cambodia, people utilize dried fibrous loofah for bath sponges and dish-cleaning purposes. Cooked loofah, featured in this delightful soup, not only tastes great but also imparts a light and pleasant fragrance to the dish.

To prepare the soup, shrimp is seasoned with salt, black pepper, and green onion, creating a flavorful base for the dish. The peeled and julienned loofah is then added to boiling water and cooked until tender. The marinated shrimp is introduced to the pot, and the soup is seasoned with fish sauce and sugar, creating a harmonious blend of savory and sweet flavors. To enhance the texture and presentation, a beaten egg is slowly poured and stirred into the boiling soup.

Loofah Soup with Shrimp captures the essence of Cambodian culinary traditions, incorporating a unique and nutritious ingredient into a comforting and flavorful soup. Served hot with rice, this dish highlights the cultural significance of loofah in both Cambodian cuisine and daily life.


1/2 lb (225 gram) of shrimp, peeled and de-veined
1/2 teaspoon of salt
1/4 teaspoon of black pepper
2 stalks of green onion, chopped
4 cups of water
2 lbs (900 gram) of loofah, peeled and julienne
2 tablespoons of fish sauce
1 tablespoon of sugar
1 beaten egg

Directions to make Loofah Soup with Shrimp

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

Serve hot with rice.

Enjoy it

Related Recipe: Yu Choy with Taro and Shrimp Ball Soup

Nutrition Facts

Serving Size: 1

Calories Per Serving: 664

% Daily Value
Total Carbohydrate ‏94g 34%
Cholesterol ‏478mg 159%
Total Fat ‏6g 8%
Saturated Fat ‏2g 10%
Dietary Fiber ‏9g 32%
Protein ‏65g 130%
Sodium ‏4707mg 205%
Sugars ‏86g 172%


30 min


15 min




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