Name: Yu Choy with Taro and Shrimp Ball Soup
Prep time: 30 min
Cook time: 15 min
Total time: 45 min
Yield: 1
Ingredients: 1 lb (450 gram) of shrimp, peeled, de-veined and grounded; 1/4 teaspoon of salt; 1/4 teaspoon of black pepper; 3 stalks of green onion, chopped; 1 cup of cubes taro root; 4 cups of water; 2 lbs (900 gram) of yu choy, cut off roots and cut 2 inches in length; 1/2 tablespoon of sugar; 2 tablespoons of fish sauce

Yu Choy with Taro and Shrimp Ball Soup

Yu Choy with Taro and Shrimp Ball Soup is a common and delectable dish in Cambodian cuisine, celebrated for its simplicity and rich flavors. This soup features homemade shrimp balls, taro root, and Yu Choy, creating a harmonious blend of textures and tastes.

The preparation begins by combining peeled, de-veined, and ground shrimp with salt, black pepper, and chopped green onion to form small, flavorful shrimp balls. These are set aside for later use. The soup base consists of cubed taro root cooked in water until tender, creating a hearty foundation for the dish.

The shrimp balls are introduced to the soup pot along with Yu Choy, infusing the broth with their savory essence as they turn a vibrant pink color. The soup is then seasoned with a balance of sugar and fish sauce, enhancing the overall flavor profile. Chopped green onions are added for a fresh and aromatic touch.

Yu Choy with Taro and Shrimp Ball Soup exemplifies the Cambodian culinary tradition, where simple ingredients are transformed into a delicious and comforting soup. Served hot with rice, this dish embodies the essence of Cambodian home-cooked meals, blending traditional flavors with ease of preparation.

Ingredients

1 lb (450 gram) of shrimp, peeled, de-veined and grounded
1/4 teaspoon of salt
1/4 teaspoon of black pepper
3 stalks of green onion, chopped
1 cup of cubes taro root
4 cups of water
2 lbs (900 gram) of yu choy, cut off roots and cut 2 inches in length
1/2 tablespoon of sugar
2 tablespoons of fish sauce

Directions to make Yu Choy with Taro and Shrimp Ball Soup

In a small bowl, put grounded shrimp with salt, black pepper and ½ amount of chopped green onion, mix well, use your hands to rolls marinated shrimp in to small ball. When done set a side.
Put taro root and water in a soup pot, cook till taro root tender.
Add shrimp ball in to soup pot and yu choy, cook till shrimp ball turns darker pink color.
Seasoning soup with sugar and fish sauce.
Top with remaining green onion.

Serve hot with rice.

Enjoy it

Related Recipe: Shrimp with Yu Choy Soup