Malabar spinach soup is very popular with many families to eat on hot summer days. However, instead of the usual cooking method with crab or minced meat, housewives can refer to diverse preparations when combining Malabar spinach with fresh shrimp and a little delicious and nutritious ginger.
To cook a bowl of fresh Malabar spinach and shrimp soup with ginger, prepare about 400g of Malabar spinach, 200g of fresh shrimp (tiger shrimp or earth shrimp with firm and sweet meat); 1 sprig of fresh ginger, 1 shallot, fish sauce, seasoning powder, ground pepper and cooking oil.
After buying Malabar spinach, pick out the young leaves and tops, wash them thoroughly a few times and then let them drain. Housewives should also note not to chop vegetables too small or crush them too rough to avoid making the soup water slimy.
Peel fresh shrimp, remove black veins, wash thoroughly and then chop or halve. Marinate shrimp with a little seasoning and pepper for about 10 minutes to make the shrimp meat richer when cooked.
When cooking, heat a pot with a little cooking oil, add shallots and sauté until fragrant, then pour in shrimp and stir-fry until cooked over high heat. When the shrimp turns bright pink, add about 1 liter of filtered water and bring to a boil. The secret to making the broth crystal clear is to use a spoon to remove the foam when the water starts to boil.
Next, put spinach in a pot and cook over high heat to help maintain the green color of the vegetables. When the vegetables are just cooked, continue to add ginger to the pot, stir gently and season to taste. Avoid cooking vegetables for too long because it will make the spinach leaves mushy and lose the necessary vitamin content.
Scoop the soup into a large bowl and enjoy it while it is still hot to feel the rich sweetness of the shrimp, the coolness of the Malabar spinach and the mild spicy taste of ginger will make the summer dinner more delicious.
