Vietnamese Cabbage and Shrimp Soup
Easy Cooking, Great Results
INGREDIENTS
- 1 Cup Della Basmati Rice
- 12 medium-size shrimp
- 1 tablespoon sea salt
- 1 tablespoon granulated sugar
- 1 tablespoon chicken powder
- 1 tablespoon fish sauce
- 1/2 teaspoon ground black pepper
- 1/4 cup tapioca starch
- 1 small or ½ large cabbage
- 1 carrot
- 2 green onions
- 2 tablespoons vegetable oil
- 2 tablespoons minced garlic
- 1 3/4 quarts water
List of Services
-
Step 1List Item 1
Cook the Della Jasmine Rice by following the package instructions.
Cut the cabbage into small pieces, slice the carrot into 1-inch rounds, and chop the green onions into 1-inch pieces. Set them aside.
Flatten the shrimp gently with a rolling pin (cover them with plastic wrap first). Sprinkle half the salt, sugar, chicken bouillon, fish sauce, and black pepper on the shrimp. Coat each shrimp in tapioca starch, shake off extra starch, and set aside.
-
Step 2List Item 2
Heat some oil in a medium pot over medium-high heat. Add the garlic and the white parts of the green onions. Cook until the garlic turns golden. Pour water into the pot and bring it to a boil. Add the carrot slices and let them cook for about 8 minutes until they start to soften. Then add the cabbage and cook for 2 more minutes.
-
Step 3
Drop the shrimp into the soup one at a time and cook until they turn pink and opaque. Use the remaining salt, sugar, chicken bouillon, fish sauce, and pepper to season the soup. Let it simmer for a few minutes.
-
Step 4List Item 3
Serve the soup with Della Jasmine Rice and sprinkle the rest of the green onions on top for garnish. Enjoy!
