Description
Vietnamese Mustard Green Soup with Shrimp Balls is a light, flavorful soup featuring tender shrimp balls simmered in a savory broth with vibrant mustard greens. This gluten-free soup combines fresh seafood and veggies, delivering a healthy and comforting dish perfect for any meal.
Ingredients
Scale
Shrimp Balls
- 1 pound raw shrimp, peeled and deveined
- 1/2 teaspoon salt
- 1/4 teaspoon ground white pepper
- 1/2 teaspoon sugar
- 1 teaspoon fish sauce
- 1 clove garlic, minced
- 1 tablespoon cornstarch
Soup
- 1 bunch mustard greens, washed and chopped
- 4 cups chicken or vegetable broth
- 1 tablespoon neutral oil (like canola or vegetable)
- 1/4 teaspoon ground black pepper
- chopped scallions or cilantro for garnish (optional)
Instructions
- Prepare the shrimp paste: In a food processor, pulse the shrimp until a coarse paste forms. Transfer to a bowl and mix in salt, white pepper, sugar, fish sauce, garlic, and cornstarch until well combined.
- Form shrimp balls: Using damp hands, shape the shrimp mixture into small balls about 1 inch in diameter. Set aside to rest.
- Heat broth and oil: In a medium pot, heat the neutral oil over medium heat. Add the chicken or vegetable broth and bring it to a gentle boil.
- Cook shrimp balls: Carefully drop the shrimp balls into the simmering broth. Cook for 4–5 minutes, or until the shrimp balls float to the surface and are cooked through.
- Add mustard greens: Stir in the chopped mustard greens and cook for another 2–3 minutes until they are just wilted but still retain their vibrant color.
- Season and serve: Season the soup with ground black pepper to taste. Ladle the soup into bowls and garnish with chopped scallions or cilantro if desired. Serve hot.
Notes
- For a spicier version, add sliced chili peppers or a dash of chili oil to the soup.
- Mustard greens can be substituted with watercress or spinach if unavailable.
