Vietnamese Spinach & Shrimp Soup- “Canh Rau Den” Recipe

This simple Vietnamese soup is made with amaranth and shrimp and is cooked in a deliciously seasoned soup stock. I love these soups because they’re nice, light and super healthy and so easy to make! Traditionally, these soups often accompany a salty meat dish and a side of rice.

Typically used are pennywort greens but I got these asian amaranth leaves from my local CSA. These leaves are very nutrient-rich and is a good source of carotenoids, proteins, and essential amino acids like methionine and lysine, dietary fiber and minerals, such as magnesium, calcium, potassium, copper, phosphorus, zinc, and iron!

My dad usually also adds a few small pork ribs to flavor the broth but I made this soup with just water (no bones or meat), but you can totally sub out some of the water for fresh chicken broth if you have it on hand or add a couple small pieces of pork bones as well for added flavorings.

INGREDIENTS

• 4-6 cups lightly chopped or whole pennywort leaves or amaranth leaves (you can also sub out with regular spinach as well, just the leaves- no big stems, cleaned and drained)

• 2 garlic cloves

• 2 green onions

• 6-8 large cooked or uncooked shrimp (peeled, shells & tails removed, and deveined)

• 1 tsp light EVOO

• 3 cups chicken stock (or 3 cups water)

• Few small pork rib bones (optional)

• 2 cups water

• 1/4 tsp salt

• 1/4 tsp sugar

• 1 tsp vegetable powder

• 1/2 tbsp fish sauce

• ground black pepper

PREPARATION

1. Cut leaves from main stems and toss away any any bruised or slimy pennywort/amaranth leaves. Wash thoroughly with cold water and and use salad spinner to drain and spin out all remaining water.

2. Smash and mince the garlic cloves and set aside. Chop green onions into small thin slices and set aside.

3. Clean, peal, devein and remove shrimp tails. Smash shrimp with the flat side of your knife and lightly tap/score shrimp.

4. In a pan, heat garlic over medium-high heat and fry until fragrant, about 15 seconds. Then add chopped shrimp and stir-fry until lightly cooked & pink, approximately 30 seconds and transfer to a bowl.

5. Add the chicken stock, optional pork bones, salt, sugar, vegetable powder, and water into medium pot and bring to a boil (medium-high heat). Add your greens and let soup come to a boil. After it comes to a boil, reduce to a medium simmer and add your shrimp. When leaves are fully cooked, about 10-15 min, then add fish sauce and let simmer for another 1-2 more minutes. Taste and add salt, fish sauce or sugar to taste, then remove from the heat.

6. Garnish with some fresh green onions and fresh ground black pepper.