| Prep: 20 mins | Cook: 25 mins | Difficulty: Medium | Serves: 6 |
| kcal | fat | saturates | carbs |
| 303 | 12g | 2g | 20g |
| sugars | fibre | protein | salt |
| 6g | 4g | 26g | 1.9g |
As part of my journey on exploring and trying out new flavors, I recently stumbled upon this exciting yet comforting Tatsoi and Shrimp Soup recipe. A wholesome soup that is as nutritious as it is delicious. Rich in flavors with an exceptional mix of shrimp, tatsoi, and a warm broth, this dish caught my heart and taste buds instantly.
The Inspiration Behind the Recipe
Growing up in Montana, hearty and hearty soups were a mainstay on my family’s dinner table. That, coupled with my love for novel flavors, has inspired many of my recipes. This Tatsoi and Shrimp Soup recipe has been a gastronomic revelation. It reminded me somewhat of the harmonious collision of farm and sea that I’d often see in native Montanan cuisine. It’s not bison or huckleberry pie, but it’s a welcome departure from the familiar, feeding both memory and imagination.
A Fusion of Health and Flavor
The best part about this recipe is that not only does it taste great, but it’s packed with health benefits as well. The inclusion of olive oil, a heart-healthy fat, shrimp, which is a great source of protein, and a medley of vegetables certainly raises its health quotient. Moreover, tatsoi, a somewhat unheralded green, is a powerhouse of vitamins A, C, and K, and like its cousin spinach, brimming with calcium and potassium.
A Satisfying and Versatile Meal
This soup recipe, while marvelous on its own, can also be a wonderful complement to some of your other favorite recipes such as a thai-style grilled chicken or a savory shrimp taco. But honestly, the Tatsoi and Shrimp Soup, with its layering of flavors and textures, fills the palate, the stomach, and the soul all by itself.
So, if you’re looking for a simple soul-warming meal that offers a refreshing departure from the conventional flavors, I heartily recommend you to give this Tatsoi and Shrimp Soup recipe a try. Happy cooking!
What You’ll Need
- 2 tablespoons of Olive Oil
- 1 pound of Shrimp, peeled and deveined
- 1 medium Onion, diced
- 2 cloves of Garlic, minced
- 1 thumb size Ginger, minced
- 1 teaspoon of Salt
- ½ teaspoon of Pepper
- 2 liter of Chicken Broth
- 4 cups of Tatsoi, washed and separated
- 2 Carrots, julienne
- 1 Red Bell Pepper, julienne
- 3 tablespoons of Fish Sauce
- 2 tablespoons of Lime Juice
- 2 Green Onions, thinly sliced
- ¼ cup of fresh Cilantro leaves
- 1 Lime, cut into wedges for serving
Method
Step One
In a large pot, heat two tablespoons of Olive oil over medium heat. Add one pound of shrimp and cook until pink, about 2-3 minutes. Remove the shrimp from the pot and set it aside.
Step Two
Add one diced medium onion to the pot and sauté until it is translucent, about 4-5 minutes. Add two cloves of minced garlic and one thumb-sized piece of minced ginger, and continue to stir for another minute.
Step Three
Season with one teaspoon of Salt and ½ teaspoon of Pepper. Stir well to combine the seasoning with the other ingredients.
Step Four
Pour in 2 liters of Chicken Broth and bring it to a boil. Reduce the heat to low and cover the pot. Allow the broth to simmer for about 20-30 minutes to bring out the flavors.
Step Five
Add four cups of washed and separated Tatsoi, two julienned carrots, and one julienned red bell pepper to the pot. Stir well and continue to simmer for another 5-10 minutes until the vegetables are softened.
Step Six
Return the shrimp to the pot. Add three tablespoons of fish sauce and two tablespoons of lime juice. Stir well. The soup should be heated through but not boiling. Taste the soup and adjust the seasoning as required.
Step Seven
Serve the soup hot, garnished with two thinly sliced green onions, ¼ cup of fresh cilantro leaves, and a couple of lime wedges.
