Súp Tôm

Súp Tôm is a fragrant Vietnamese shrimp soup that combines fresh herbs and vegetables for a light, flavorful dish. Perfectly balanced with a hint of spice, it's both nourishing and satisfying.

Ingredients

• Fresh shrimp - 200 grams, peeled and deveined
• Coconut broth - 500 ml
• Mushrooms (shiitake or button) - 100 grams, sliced
• Zucchini - 1 medium, spiralized or julienned
• Carrot - 1 medium, julienned
• Garlic - 2 cloves, minced
• Ginger - 1 inch, minced
• Fresh cilantro - 30 grams, chopped
• Lime - 1, juiced
• Fish sauce - 1 tablespoon
• Red chili - 1, sliced (optional)
• Salt - to taste
• Black pepper - to taste

Steps

1. In a pot, heat the coconut broth over medium heat and add minced garlic and ginger. Sauté for 2-3 minutes until fragrant.
2. Add the sliced mushrooms, carrot, and zucchini to the pot. Cook for about 5 minutes until the vegetables start to soften.
3. Stir in the fresh shrimp and cook for 3-5 minutes until they turn pink and are cooked through.
4. Add fish sauce, lime juice, sliced red chili (if using), salt, and black pepper to taste. Simmer for another 2 minutes.
5. Remove from heat and stir in chopped cilantro before serving.

Nutrition

• Calories: 250
• Protein: 25 g
• Carbs: 15 g
• Fiber: 3 g
• Sugar: 4 g
• Sodium: 800 mg
• Cholesterol: 150 mg
• Total Fat: 10 g
• Saturated Fat: 6 g
• Unsaturated Fat: 4 g
• Water: 0.5 L

Health Benefits

• Rich in protein from shrimp, supporting muscle health.
• Contains anti-inflammatory properties from ginger and garlic.

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