Shrimp with Yu Choy Soup

5.0 from 1 vote

There are some meals that just wrap themselves around you like a soft, warm blanket. For me, that meal is a simple bowl of Shrimp with Yu Choy Soup. It is the kind of dish my mother would make on a quiet Tuesday evening after a long day working in our small garden. Nothing fancy. Nothing complicated. Just pure, honest food made with love and a few simple ingredients.

I still remember standing on my tiptoes next to her in our kitchen in Siem Reap, watching as she dropped handfuls of bright green yu choy into a pot of bubbling water. The steam would fog up the small windows, and the whole house would fill with that clean, slightly sweet smell of cooking greens. She would let me stir the pot sometimes, warning me to be careful of the heat. I felt so important holding that big wooden spoon.

Today, I want to share this recipe with you. Not because it is fancy or impressive for dinner parties. But because it is real. It is the food we actually eat at home when we want something light, healthy, and deeply satisfying. If you have never cooked Khmer food before, this is a perfect place to start.

Why You Will Love This Soup

This soup is one of those dishes that asks very little of you but gives back so much. The ingredient list is short and honest. You probably already have most of the pantry items sitting in your kitchen right now. Sugar, fish sauce, black pepper, water. That is it. The rest is just fresh shrimp and beautiful green yu choy.

What I love most is how fast it comes together. From the moment you start pulling ingredients out of the refrigerator to the moment you sit down with a steaming bowl, you are looking at maybe twenty minutes. Maybe less if you are fast with your knife. This is not a recipe that demands your whole afternoon. It is weeknight cooking at its finest.

The flavors are clean and bright. The shrimp get sweet and plump. The yu choy stays tender but still has a little bite, a little green life left in it. The broth is light but deeply savory, with just a hint of lemongrass floating through it like a quiet memory. And that tiny sprinkle of roasted rice powder at the end? It changes everything. It adds this gentle nuttiness and the slightest bit of texture that makes the soup feel complete.

My Personal Experience with This Soup

I have been eating this soup for as long as I can remember. In my family, it was never a special occasion dish. It was just what we ate. My grandmother made it for my mother. My mother made it for me. And now I make it for my own children, hoping that someday they will make it for theirs.

There is something about the simplicity of this soup that feels very Khmer to me. We are not a culture that needs twenty ingredients in every dish. We let the main things shine. The shrimp tastes like shrimp. The yu choy tastes like yu choy. The broth tastes like the sea and the earth and a little bit of lemongrass from someone’s backyard. Everything is clear and honest.

I will be honest with you. The first few times I made this soup on my own, after I had moved away from home, it never tasted quite right. Something was missing. The shrimp were overcooked. The greens were too soft. The broth was flat. I called my mother in tears once, convinced I had lost the ability to cook our food forever. She just laughed her soft laugh and said, “You are forgetting to listen to the pot. You are cooking with the timer, not with your heart.”

She was right. This soup does not want you to follow a timer. It wants you to watch. It wants you to see the shrimp turn from grey to that perfect shade of pink. It wants you to notice when the yu choy turns bright green and bends just slightly in the water. When you cook this way, the soup always turns out right.

Easy-to-Find Ingredients

One of the things I appreciate most about this recipe is that it does not require a special trip to an Asian market, unless you want to be extra authentic. Most regular grocery stores these days carry everything you need.

The shrimp is easy. Just look for raw shrimp in the seafood section. I like to buy them already peeled to save time, but if you can only find shell-on, that is fine too. Just take a few extra minutes to peel them yourself. The shells can actually be saved in the freezer for making stock another day, if you are into that sort of thing.

Yu choy might be the one ingredient that feels unfamiliar. You might also see it labeled as Chinese flowering cabbage or choy sum. It shows up in the produce section with long, smooth green stems and small yellow flowers sometimes. If you cannot find it at all, do not worry. We will talk about substitutions later. But I really hope you can find it, because the slight bitterness and tender stems are perfect here.

Everything else is pantry basics. Fish sauce, sugar, black pepper, lemongrass. If you do not have lemongrass fresh or frozen, we can work around that too. I will show you how.

Ingredients List

1/2 pound (225 grams) of shrimp, peeled and chopped into bite-sized pieces
2 stalks of green onion, chopped
1 tablespoon of sugar
2 tablespoons of fish sauce (use only 1 tablespoon if you are adding the optional fermented fish)
1/4 teaspoon of black pepper
4 cups of water
2 tablespoons of minced fresh or frozen lemongrass
1 pound (450 grams) of yu choy, cut into 3-inch lengths, washed well, and rinsed
1 tablespoon of pickled fish (pahok) or fermented fish (mam) – this is optional but traditional
2 tablespoons of roasted rice powder

Why These Ingredients Are Used

Shrimp: Provides sweet, delicate protein that cooks quickly and gives the soup its main flavor. The sweetness balances the savory broth perfectly.
Green onion: Adds a mild onion flavor without being too sharp. It softens in the soup and adds little bits of green color.
Sugar: Just a tiny bit helps balance the saltiness of the fish sauce and brings out the natural sweetness of the shrimp.
Fish sauce: This is the backbone of so much Khmer cooking. It adds deep, savory umami that makes the broth taste rich and satisfying.
Black pepper: A little warmth and gentle heat that wakes up all the other flavors without making the soup spicy.
Water: Simple and clean. No stock needed here because the shrimp and fish sauce create their own broth as they cook.
Lemongrass: Infuses the water with citrusy, floral notes that feel so distinctly Cambodian. It lifts the whole soup.
Yu choy: Tender stems and leafy greens that cook quickly and add freshness, texture, and a slight pleasant bitterness.
Pahok or mam (optional): These fermented ingredients add incredible depth and funky complexity. Use only if you love that traditional flavor.
Roasted rice powder: This is the secret ingredient. It thickens the broth just slightly and adds a nutty, toasty flavor that ties everything together.

Cooking Equipment Needed

Small mixing bowl: For combining the shrimp with the seasonings. Nothing fancy needed, just something to toss everything together.
Sharp knife and cutting board: For chopping the shrimp, slicing the green onions, and cutting the yu choy into even pieces. A sharp knife makes everything safer and easier.
Soup pot or medium saucepan: Big enough to hold 4 cups of water plus all the vegetables and shrimp. A 3 or 4 quart pot works perfectly.
Measuring cups and spoons: For getting the amounts right, especially with the fish sauce and roasted rice powder.
Wooden spoon or ladle: For stirring gently and for serving. Wood won’t scratch your pot and feels nice in the hand.
Small skillet (optional): If you need to make your own roasted rice powder from scratch.

Cooking Instructions

Before we start cooking, take a deep breath. This is going to be easy. I promise. The whole process moves quickly, so it helps to have everything ready before you turn on the heat. We call this mise en place in cooking, but my mother just called it being prepared.

Take your shrimp first. If they are not already peeled, take a few minutes to do that now. Then give them a rough chop. You want bite-sized pieces, not tiny bits. Just big enough that you get a nice piece of shrimp in every spoonful. Put the chopped shrimp into your small bowl.

Now grab your green onions. Give them a good rinse and shake off the water. Slice them thinly, using both the white and green parts. The white parts have more onion flavor, the greens are milder and prettier. Add them to the bowl with the shrimp.

Sprinkle in your sugar, your fish sauce, and your black pepper. Use your clean hands or a spoon to mix everything together. Make sure every piece of shrimp gets a little coating of the seasoning. Set this bowl aside. Let it sit while you prepare the other things. Even just five minutes of sitting helps the flavors get friendly with each other.

Wash your yu choy well. These greens can sometimes hide little bits of dirt near the roots. I like to fill my sink with cool water and swish them around. Lift them out and let the dirt settle at the bottom. Do this twice if they seem sandy. Then cut them into pieces about three inches long. The stems and leaves can all go in together.

Now mince your lemongrass. If you are using fresh stalks, peel off the tough outer layers until you get to the tender part inside. Smack it with the side of your knife to release the oils, then slice it as thin as you can, then chop it finer. Frozen lemongrass is already minced and saves a lot of work. I keep a bag in my freezer always.

Put your soup pot on the stove and add the 4 cups of water and the minced lemongrass. Turn the heat to high and let it come to a boil. While you wait, measure out your roasted rice powder and have it ready by the stove.

When the water is boiling hard, carefully add all the yu choy. It will look like way too much at first. Do not panic. Greens cook down a lot. Push them down gently with your spoon so they are all in the water. Let them boil for about two minutes, maybe three. You want them tender but still bright green. Not mushy and sad.

Now add the marinated shrimp right into the pot. Stir gently. The shrimp will cook fast, in just a minute or two. You will see them change from grey to pink. That is how you know they are done. Do not walk away. Overcooked shrimp get tough and rubbery, and we want them sweet and tender.

If you are using the optional pahok or mam, stir it in now. Then sprinkle in the roasted rice powder. Give everything a gentle stir. Taste the broth. Does it need anything? Maybe a tiny splash more fish sauce? A pinch more pepper? Trust yourself. You know what tastes good.

Turn off the heat. Ladle the soup into bowls right away. The yu choy will continue to cook in the hot broth, so do not leave it sitting in the pot too long if you are not serving immediately.

Step-by-Step Directions

Prepare the shrimp – Peel and chop 1/2 pound of shrimp into bite-sized pieces. Place in a small bowl.
Season the shrimp – Add chopped green onion, 1 tablespoon sugar, 2 tablespoons fish sauce, and 1/4 teaspoon black pepper. Mix well and set aside to marinate briefly.
Prep the yu choy – Wash thoroughly and cut into 3-inch lengths. Set aside.
Start the broth – Put 4 cups of water and 2 tablespoons minced lemongrass in a soup pot. Bring to a boil over high heat.
Cook the greens – Add all the yu choy to the boiling water. Cook for 2-3 minutes until tender but still bright green.
Add the shrimp – Gently stir in the marinated shrimp. Cook for 1-2 minutes until shrimp turn pink and opaque.
Finish the soup – Stir in optional pahok or mam and 2 tablespoons roasted rice powder. Adjust seasoning if needed.
Serve immediately – Ladle into bowls and enjoy hot with steamed rice.

Tips for Best Flavor

Do not overcook the shrimp. Watch them carefully. The moment they turn pink, they are done. Overcooked shrimp become tough and lose their sweetness.
Fresh lemongrass makes a difference. If you can find fresh stalks, use them. Smack them with the side of your knife before mincing to release more flavor.
Make your own roasted rice powder. Dry toast raw sticky rice in a skillet over medium heat until golden brown, stirring constantly. Grind in a spice grinder or mortar and pestle until fine but still a little textured.
Use good fish sauce. Cheap fish sauce can taste harsh. Find a brand you trust. I like Red Boat or any premium Vietnamese or Thai brand.
Taste as you go. Recipes are just guidelines. Your taste buds know best. Add more fish sauce if you want it saltier, more pepper if you want warmth.
Serve immediately. This soup is best fresh. The greens will soften and lose their brightness if they sit in the hot broth too long.
Prep everything first. Because the cooking goes fast, have all your ingredients measured and ready before you turn on the heat.

Variations and Adaptations

No yu choy? Use baby bok choy, regular bok choy, choy sum, or even spinach in a pinch. Cooking times may vary slightly.
No lemongrass? Add a thin slice of fresh ginger or leave it out entirely. The soup will be different but still good.
Make it with chicken. Thinly sliced chicken breast works beautifully. Cook a few minutes longer than shrimp until no longer pink.
Add mushrooms. A handful of sliced straw mushrooms or button mushrooms adds nice texture and earthiness.
Make it vegetarian. Use firm tofu instead of shrimp and good quality vegetarian mushroom sauce instead of fish sauce.
Add extra vegetables. A few slices of carrot or a handful of bean sprouts can stretch the soup further.
Spice it up. Add a sliced Thai chili to the pot if you like heat. Or serve with fresh chilies on the side.

Serving Suggestions

With steamed jasmine rice – This soup is meant to be eaten with rice. Put rice in your bowl first, then ladle soup over the top.
As part of a family meal – Serve alongside a simple stir fry like my Stir Fried Water Morning Glory and a fried fish for a complete Cambodian dinner.
With fresh herbs on the side – Offer a plate of fresh mint, cilantro, and Thai basil so everyone can add their own.
With lime wedges – A squeeze of fresh lime right before eating brightens all the flavors beautifully.
For a light lunch – Eat a bigger bowl of soup with less rice for a satisfying but not heavy meal.
With extra roasted rice powder – Pass a small bowl at the table so people can sprinkle more on top if they want.

Storing Leftovers

Store separately if possible – The broth keeps better without the greens and shrimp. Store them in separate containers in the fridge.
In the refrigerator – Keeps for up to 2 days in an airtight container. The flavors will continue to develop.
Reheat gently – Warm the broth on the stovetop over medium heat until hot. Add the shrimp and greens just at the end to warm through without overcooking.
Not ideal for freezing – The shrimp can become rubbery and the greens will turn mushy when thawed. Best to eat fresh.
Leftover roasted rice powder – Store in an airtight jar at room temperature for weeks. Use it in other soups or salads.
Use leftovers creatively – Shred any leftover shrimp and greens and toss with rice noodles and a little broth for a quick noodle soup.

Final Thoughts

I hope you make this soup. Not because it is impressive or because it will win you any cooking contests. But because it is real. It is the food that real Khmer families eat on real weeknights when we are tired and hungry and just want something that tastes like home.

There is something so grounding about a simple bowl of soup. The warmth in your hands. The steam on your face. The way the broth feels going down, like it is warming you from the inside out. This is food that asks nothing from you except that you sit down and be present for a few minutes. No phones. No television. Just you and your bowl and the people you love.

If you make this soup, I would love to hear how it turns out. Leave a comment below or tag me in your photos. It makes me so happy to think of other people out there, in kitchens I have never seen, cooking the food my mother taught me to make. It feels like we are connected somehow, across all those miles.

And if you are looking for another simple, beautiful Khmer soup to try, take a look at my recipe for Khmer Sour Soup with Fish. It is a little more complex but just as rewarding. Or if you want to learn more about the ingredients we use, check out this excellent guide to Cambodian pantry staples from a writer I really trust.

Thank you for being here. Thank you for wanting to learn about our food. Now go make some soup. Your kitchen is about to smell wonderful.

With love and a little fish sauce,

Frequently Asked Questions

Q: What is yu choy and where can I find it?

A: Yu choy is a leafy green vegetable also called Chinese flowering cabbage or choy sum. It has long green stems, dark leaves, and sometimes small yellow flowers. You can find it in most Asian grocery stores and many regular supermarkets now in the specialty produce section.

Q: Can I use frozen shrimp for this recipe?

A: Yes, absolutely. Just thaw them completely first, either in the refrigerator overnight or in a bowl of cold water for about 15 minutes. Pat them dry before marinating so the seasonings stick better.

Q: What is roasted rice powder and can I buy it?

A: Roasted rice powder is simply raw rice that has been toasted until golden and then ground up. You can buy it at Asian markets labeled as roasted rice powder or make it easily at home. I prefer making my own because it tastes fresher and fills the kitchen with a lovely nutty smell.

Q: Is the pahok or mam necessary?

A: Not at all. Many Cambodian families make this soup without it, especially when cooking for children or people who are new to fermented flavors. The soup is delicious either way. Consider the fermented options as an extra step for when you want a more traditional, deeply savory flavor.

Q: My soup tastes too salty. What did I do wrong?

A: Different brands of fish sauce have different salt levels. If your soup is too salty, try adding a little more water and maybe an extra squeeze of lime juice to balance it. Next time, start with less fish sauce and add more at the end after tasting.

Q: Can I prepare any parts of this soup in advance?

A: Yes! You can chop the yu choy and mince the lemongrass a day ahead. Keep them in the refrigerator. You can also mix the shrimp with the seasonings a few hours ahead and keep it cold. But I do not recommend cooking the soup fully in advance because the greens and shrimp are best fresh.

Q: What else can I use roasted rice powder for?

A: So many things! It is wonderful sprinkled on any light soup, mixed into salads like our famous green mango salad, or even used as a coating for grilled meats. Keep a jar in your pantry and experiment.

Q: Is this soup spicy?

A: No, not at all. The black pepper adds just a tiny warmth but nothing that would be considered spicy. If you want heat, add fresh chilies to your individual bowl.