Tuesday, August 11, 2015

Canh Rau Den (Chinese Red Spinach Shrimp Soup)

Canh Rau Den (Chinese Red Spinach Shrimp Soup)

1 bunch of Rau Den
8 Shrimp
Minced Garlic
Garlic Clove
Pinch of Kosher Salt
Black Pepper
1 Tbsp. Olive Oil
1 Tbsp. minced Garlic
1/2 tsp. Kosher Salt
1/8 tsp. Mushroom Seasoning
3/4 tsp. Sugar
1 Tbsp. Fish Sauce or to taste
1 chopped Green Onion

To prepare the Chinese Red Spinach, cut the leaves like this.  Once you get to the bottom and you have the stalk.  Peel the skin off and cut the stalk into smaller pieces.
This way it's not going to be stringy when you bit into the stalk when eating the soup.  Rinse and wash, then set aside.

Peel and devein 8 Shrimp.  Mince 1 Garlic Clove into the Shrimp.  Add a pinch of Kosher Salt and some Black Pepper.
Mince it until it becomes like a paste texture.

In a pan, add 1 Tbsp. Olive Oil and 1 Tbsp. minced Garlic.  Saute until slightly brown.  Scoop the Shrimp and place into pan. Cook on medium heat until it turns pink.
Remove from heat.

In a small pot add in 5 cups water. Add in the cooked Shrimp.  You can add some of the water into the pan to get the oil and sauteed garlic into the pot.
Go through the Rau Den and cut it shorter like this. Let the pot simmer, add in 1/2 tsp. Kosher Salt.  Add a 1/8 tsp. Mushroom Seasoning to more flavor.
Add 3/4 tsp. Sugar. Add 1 Tbsp. Fish Sauce or to taste.  Add some Black Pepper and the Rau Den. Add 1 chopped Green Onion. Give it a quick mix and remove from heat.
The leaves will give the soup a nice red color.

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