Sweet Mustard Green Soup w/ Shrimp | Canh Cải Ngọt Xanh

Name: Sweet Mustard Green Soup w/ Shrimp | Canh Cải Ngọt Xanh
Total time: 900 s
Yield: 2 -4 people
Cuisine: American
Ingredients: 1.5 lbs (1 pkg) sweet mustard greens; 5 white shrimp (peeled & deveined); 1 can chicken stock; 2 cups water; 2 tsp chicken bouillon granulate; 1 tsp ground black pepper; 1 green onion head (smashed & minced); 3 tsp fish sauce; 1 oz ginger root; 1/4 tsp msg (optional)

Quoc Nguyen | Chef Q @chefqstr

Katy, Texas USA

A healthy and refreshing soup to balance a heavy hearty meal. Sweet mustard greens are milder in mustard flavor compared to the regular mustard greens. Fresh or dried shrimp is perfect with this soup. Sometimes, mom would use leftover braised king mackerel fish for the protein in this soup too!

Quoc Nguyen | Chef Q @chefqstr

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Ingredients

15 minutes

2 -4 people

1.5 lbs (1 pkg)sweet mustard greens
5white shrimp (peeled & deveined)
1 canchicken stock
2 cupswater
2 tspchicken bouillon granulate
1 tspground black pepper
1green onion head (smashed & minced)
3 tspfish sauce
1 ozginger root
1/4 tspmsg (optional)

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Steps

15 minutes

1

Start by combining 2 cups water and 1 can chicken stock in pot and simmer till boil and ready.
2

While pot is simmering to a boil, marinade the shrimp: smash and minced shrimp slightly and marinade with; 1 tsp chicken bouillon granulate, 1/2 tsp ground black pepper, 1 tsp fish sauce, 1 smashed minced green onion head, 1 tsp cooking oil.
3

Add shrimp to broth pot, and bring to simmer.
4

Wash and chop sweet mustard greens about 3/4th in. Separate the stem part from green leaves.
5

Add to simmering pot the stem first (longer to cook), then add in the rest of the greens. Season to taste with 2 tsp fish sauce, 1/4 tsp msg (optional).
6

Once boiling, shut off heat and add in ginger slices. Add ground black pepper before serving.