Shrimp with Yu Choy Soup: A Light Cambodian Broth with Lemongrass

A bowl of Cambodian shrimp with yu choy soup showing pink shrimp, green leafy vegetables, and a clear broth. — A light Cambodian soup with yu choy, shrimp, and a clear lemongrass broth.

5.0 from 1 vote

Some Cambodian soups are built on long-simmered bones or deep spice pastes. This one is different. It comes together in a clear pot of water, lemongrass, and fresh greens, with shrimp added at the end so they stay sweet and tender.

Yu choy is the quiet star here. Its tender stems and mild, spinach-like leaves soften in the broth without turning mushy. A spoonful of roasted rice powder gives the soup a gentle nuttiness and just enough body to feel complete.

What You Need

The ingredient list is short and mostly everyday pantry items. The two things worth seeking out are fresh yu choy and lemongrass. Yu choy is sold in many Asian grocery stores and some mainstream supermarkets. Frozen minced lemongrass also works well when fresh stalks are not available.

The optional fermented fish — pahok or mam — adds a deep savory note that is common in Khmer country cooking. If you are new to these ingredients, you can leave them out and still get a clean, satisfying broth.

Equipment

Soup pot: To bring the water and lemongrass to a boil and cook the soup.
Chef’s knife: To chop the shrimp, green onion, and yu choy into the right sizes.
Cutting board: To prepare the shrimp and vegetables safely.
Measuring cups: To measure the water.
Measuring spoons: To measure the sugar, fish sauce, and roasted rice powder.
Small mixing bowl: To marinate the shrimp with the seasonings.
Wooden spoon: To stir the soup and check the ingredients as they cook.
Ladle: To serve the finished soup into bowls.

How to Make Shrimp with Yu Choy Soup

Step 1: Marinate the Shrimp

In a small bowl, mix the chopped shrimp with the chopped green onion, sugar, fish sauce, and black pepper. Stir well so every piece is coated. Set the bowl aside while you start the broth.

If you are using pahok or mam, reduce the fish sauce to 1 tablespoon at this stage. The fermented fish will add its own saltiness later.

Step 2: Build the Broth

Pour 4 cups of water into a soup pot. Add the minced lemongrass. Place the pot over high heat and bring the water to a rolling boil. Let the lemongrass simmer in the water for a few minutes so its citrus aroma opens up.

Step 3: Cook the Yu Choy

Add the cut yu choy to the boiling water. Cook until the stems are tender but still hold their shape. The leaves will wilt quickly. Taste a stem to check — it should be soft enough to bite through easily, not crunchy and not falling apart.

Step 4: Add the Shrimp and Finish

Add the marinated shrimp to the pot. Cook until the shrimp turn opaque and firm. They will shift from gray to a darker pink color. This takes only a few minutes, so stay close to the pot.

If you are using pahok or mam, stir it in now. Add the roasted rice powder and stir once more. Taste the broth and adjust if needed. Ladle the soup into bowls and serve hot.

Cooking Tips

Keep the shrimp slightly undercooked when they first turn pink, because they will continue to cook in the hot broth as you ladle the soup. Overcooked shrimp turn rubbery and lose their sweetness.

If your yu choy has thick stems, add the stems to the pot first and cook them for a minute before adding the leaves. This helps everything finish at the same time.

Roasted rice powder is worth seeking out for this soup. It does not just thicken the broth — it adds a toasted, nutty aroma that makes the soup feel more grounded. If you enjoy shrimp soups with a little more body, you might also like this Cambodian shrimp and taro root soup.

How to Serve

Serve this soup as a light main dish for lunch or a simple dinner. A bowl of steamed jasmine rice on the side turns it into a fuller meal, and the rice soaks up the clear, savory broth nicely.

For a Cambodian-style table, you can set out extra fish sauce and sliced fresh chili on the side so each person can season their own bowl. The soup is also a good match for grilled or roasted meat when you want something warm and green alongside it. You can find more comforting bowls like this in the Cambodian soups and stews collection.

Recipe Notes

The fermented fish is optional but traditional in many Khmer home kitchens. Pahok is a fermented fish paste, and mam is a fermented fish product with more solid pieces. Both are salty and pungent, so a small amount goes a long way. If you are exploring Cambodian ingredients for the first time, this BBC Travel article on prahok explains why fermented fish sits at the heart of the cuisine.

When buying shrimp, look for flesh that is clear with a pearl-like color and little or no odor. The FDA seafood safety guidance is a useful reference for choosing and storing fresh or frozen shrimp.

Frequently Asked Questions

Can I make this soup ahead of time?

The broth and yu choy can be cooked ahead and stored in the refrigerator. Cook the shrimp fresh when you are ready to serve, because shrimp lose their texture when reheated. Warm the broth, bring it back to a simmer, and add the marinated shrimp at the last minute.

What can I use instead of yu choy?

Yu choy is a tender Asian green with mild, slightly sweet leaves. If you cannot find it, baby bok choy or choy sum are the closest substitutes in texture and flavor. Adjust the cooking time based on the thickness of the stems.

Is this soup gluten-free?

The soup is naturally gluten-free when the fish sauce and fermented fish products you use are gluten-free. Fish sauce brands vary, so check the label if you are cooking for someone with celiac disease or a gluten sensitivity.

Final Thoughts

This soup is a good reminder that Cambodian cooking does not need a long list of ingredients to feel complete. The broth stays light, the yu choy stays green, and the shrimp bring just enough sweetness to tie everything together. If you enjoy clear, lemongrass-scented broths, this bowl is worth keeping in your weekly rotation. For another gentle Khmer soup with a similar quiet character, try this Khmer lemongrass chicken soup.