Shrimp with Yu Choy Soup
Shrimp with Yu Choy Soup is a delectable Khmer recipe celebrated for its deliciousness and simplicity. The dish requires only a handful of ingredients, with Chinese flowering cabbage (Yu Choy) and shrimp taking center stage.
To prepare this savory soup, the shrimp is first peeled, chopped, and combined with green onion, sugar, fish sauce, and black pepper in a bowl, creating a flavorful shrimp mixture. This mixture is set aside for later use in the cooking process.
The soup base is initiated by combining water and minced fresh or frozen lemongrass in a pot, allowing it to come to a boil. Yu Choy, cut into 3-inch lengths and thoroughly washed, is then added to the boiling water, cooking until the Chinese flowering cabbage reaches a tender consistency.
The marinated shrimp mixture is introduced into the pot, infusing the broth with its delightful flavors as the shrimp turns a darker pink color. For those who enjoy a more intense flavor, an optional addition of pickle fish (pahok) or fermented fish (mam) is suggested, along with roasted rice powder.
Shrimp with Yu Choy Soup exemplifies the charm of Khmer cuisine, where fresh ingredients are combined effortlessly to create a soup that is both comforting and bursting with flavors. Served hot with rice, this dish is a testament to the culinary artistry of Cambodia.
|1/2 lb (225 gram) of shrimp, peeled and chopped
|2 stalks of green onion, chopped
|1 tablespoon of sugar
|2 tablespoons of fish sauce ( if use with pickle or fermented fish add only 1 tablespoon fish sauce)
|1/4 teaspoon of black pepper
|4 cups of water
|2 tablespoons of minced fresh or frozen lemon grass
|1 lb (450 gram) of yu choy, cut 3 inches in length,washed, rinsed
|1 tablespoon of pickle fish (pahok) or fermented fish (mam) ( option)
|2 tablespoons of roasted rice powder
Directions to make Shrimp with Chinese flowering cabbage
- In a small bowl, mix shrimp with green onion, sugar, fish sauce and black pepper together, set it a side.
- Put water and lemon grass in a soup pot, cook till water boiling.
- Put yu choy to boiling water, cook till yu choy tender.
- Add marinated shrimp and cook till shrimp turns darker pink color.
- Add *pahok* or *mam* and roasted rice powder. (option)
Serve hot with rice.
Related Recipe: White Asparagus with Crab Meat Soup
Serving Size: 1
Calories Per Serving: 539