Pennywort Soup / Canh Rau Ma
A light and hearty soup of nutrient-dense pennywort greens and juicy shrimp. This quick and easy soup is so delicious and a wonderful addition to any family meal.
- Prep time
- 15 min
- Cook time
- 5 min
- Yield
- 4 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 8 cups pennywort
- 2 garlic cloves
- 1 small shallot
- 2 green onions
- 6 large shrimp (, peeled and deveined)
- 1 tsp vegetable oil
- 3 cups chicken stock
- 2 cups water
- 1 Tbsp fish sauce
- ground black pepper
Instructions
- 1
Discard any bruised or damaged pennywort leaves. Trim the stems using scissors. Wash the pennywort thoroughly with several rounds of cold water and then drain in colander.
- 2
Smash the garlic cloves, remove the skin and then mince. Peel the shallot and finely chop. Set both ingredients aside on a small plate.
- 3
Chop the green onions and set aside in a separate small bowl.
- 4
Cut the shrimp into small pieces.
- 5
Heat a saucepan over Medium High heat. When hot, add the vegetable oil, minced garlic and chopped shallots and stir-fry for 15 seconds. Add the chopped shrimp and stir-fry until just pink, approximately 15-20 seconds. Transfer to a medium plate and set close by.
- 6
Add the chicken stock and water into the saucepan. Cover and bring to a boil over Medium High heat. Add the washed pennywort and stir-fried shrimp and combine together. Add the fish sauce to season the soup. Cook the soup for 1-2 more minutes and then remove from the heat.
- 7
To serve, transfer the Pennywort Soup into a large bowl. Top with the chopped green onions and freshly ground black pepper.
- 8
Refrigerate any remaining portions and enjoy within 3-4 days.