Clear Soup with Shrimp and Tender Asian Greens
This recipe by Nancie McDermott is reprinted with permission of Robert Rose Press from Simply Vietnamese Cooking
2 TBSP vegetable oil
2 TBSP chopped shallots or onion
1 TBSP chopped garlic
3 large slices of fresh gingerroot
2 TBS salty dried shrimp (optional)
8 oz medium shrimp pleaded and deveined
4 cups water
12 oz leafy mustard greens (can substitute baby spinach) cut into 2-3 inch pieces
2 tsp Asian fish sauce
1 tsp salt
½ tsp granulated sugar
½ tsp freshly ground black pepper
2 TBSP thinly sliced green onion
2 TBSP chopped fresh cilantro leaves
In a Dutch oven or large deep saucepan, heat oil over medium-high heat until hot. Add shallots and garlic and stir well, Cook, stirring often, until fragrant, about one minute. Add ginger and dried shrimp (if using those). and continue cooking for one minute more.
Add the cleaned shrimp and cook on one side, undisturbed, until they change color visibly on the sides, about one minute. Todd sell and cook until the shrimp are plink and plump, one minute more. They do not need to be completely done since they will continue to cook in the soup.
Add water and bring to a lively boil. Add greens and cook until tender, three to four minutes.
Add the fish sauce, salt, sugar, and stir well. Remove from heat and add pepper, green onion, and
cilantro leaves. Serve hot or warm.
Note from Joan. Because I cannot eat fresh cilantro, I use flat Italian parsley, but be aware, the taste is not the same.