Recipe: Delicious Kabocha Squash with Vegetarian Shrimp Soup is free HD wallpaper. This wallpaper was upload at April 9, 2021 upload by corel in .

Kabocha squash with vegetarian shrimp soup. The thinner the faster it cooks if you are in a hurry. The ingredients needed to prepare Kabocha squash with vegetarian shrimp soup: Take of kabocha squash. Get of vegetarian shrimp (get at asian store).

Here is how you cook it. Ingredients of Kabocha squash with vegetarian shrimp soup. The thinner the faster it cooks if you are in a hurry. You can have Kabocha squash with vegetarian shrimp soup using 4 ingredients and 6 steps. Here is how you cook it.

Ingredients of Kabocha squash with vegetarian shrimp soup

  1. Prepare 1 of kabocha squash.
  2. Prepare 1 packages of vegetarian shrimp (get at asian store).
  3. It’s 1 packages of ngo gai (get at asian store).
  4. Prepare 1 of cube of sup chay (vegetarian soup bullion).

Bring chicken broth to a boil in a pot; add squash and shrimp. Squash soups are perfect for the Autumn season. My squashes come from my green garden, but store-bought squashes work all the same. Vietnamese kabocha squash and shrimp soup is one of my favorite squash soups because it can be enjoyed even without removing the skin.

Kabocha squash with vegetarian shrimp soup step by step

  1. In medium pot, fill 1/2 full of water, add 1 vegetarian soup buillion, boil on high…
  2. Shave skin off kabocha, and slice 1/4" thick. The thinner the faster it cooks if you are in a hurry. Add to boiling pot..
  3. Dice vegetarian shrimp and add to boiling pot..
  4. Scoop out suds to keep broth clear..
  5. Boil about 15 minutes or when kabocha is soft. Turn off heat and add cut ngo gai. Done..
  6. .

This kabocha squash soup is healthy, sweet, and just takes a few simple ingredients to make. This soup can be served as a main soup meal, side dish/soup to eat with rice or you can add noodles of your choice. For the kabocha squash soup, scrape the flesh of the squash into a medium-sized sauce pan over medium heat. Add the coconut milk, broth, cayenne, and remainder of sea salt. Stir and then using an immersion blender (or by pouring into a regular blender), blend the soup until smooth.

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