Canh – Vietnamese Shrimp Soup

After all the holiday indulging I wanted something healthy and light. This soup is perfect! You can pretty much add any veggie that you have on hand.

1/2 onion, sliced thin

1 tbsp oil

1 lb mushrooms, sliced thin

Salt

1 tbsp fish sauce

3 bunches baby bok choy, chopped

8 oz spinach

2 c shredded carrot

2 tbsp grated ginger

1 lb shrimp, sliced down the middle

3 scallions sliced thin

1/4 daikon radish, sliced thin

Warm oil in a medium pot over medium heat, add the onion to the pot and cook until soft. Stir in mushrooms and cook until they release their liquid and start to brown.  Stir in 6 cups of water. Then season the liquid with salt and fish sauce.

Crank up the heat to bring things to a boil and vigorously cook for 3 to 5 minutes to develop a little flavor. Add the bok choy, spinach and carrot, cook over medium heat for 5 minutes. Add ginger and shrimp. As soon as the shrimp looks opaque and cooked through, slide the pot to a cool burner and let it rest, uncovered, for 5 to 10 minutes.

Top with scallions and daikon.

Serves 4 – 6.

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