CLEAR SOUP WITH WATER SPINACH

 

How to Make Canh Rau Muống

Vietnamese canh rau muống, or clear soup with water spinach, makes a quick, healthy and delicious meal that highlights the fresh flavors of the leafy greens. This versatile soup works well for breakfast, lunch or dinner. With just a handful of ingredients, it comes together easily in under 30 minutes. Follow these steps to create this authentic, tasty Vietnamese soup at home.

Ingredients Needed
– 1 bunch water spinach
– 900 ml water or broth
– 2 tablespoons fish sauce
– 1 tablespoon dried shrimp
– 1 clove garlic, minced
– 1 small shallot, diced
– 1 teaspoon sugar
– 1 teaspoon salt
– 1 teaspoon pepper
– 1 teaspoon canola oil
– Optional protein like shrimp, chicken or tofu

 

 

 

Wash and Prep the Vegetables

Rinse the water spinach well under cold water to remove any grit. Trim away any thick stems and wilted leaves. The tender leaves and tops will cook down significantly, so start with a large bunch. Mince the garlic and dice the shallot. Also prep any optional protein like shrimp or chicken.

Bring the Broth to a Boil

In a medium pot, bring the water or broth to a rolling boil over high heat. Chicken, beef or vegetable broth will add more flavor, but water will also work. The boiling liquid will become the soup base.

Sauté the Aromatics

In a skillet, heat 1 teaspoon of oil over medium heat. Add the minced garlic and diced shallot. Sauté for 1 minute until fragrant. Then add dried shrimp and optional proteins like cubed tofu or shrimp to sauté 2 minutes more.

Add Seasonings to Taste

Next, stir in 2 tablespoons fish sauce, 1 teaspoon sugar, 1 teaspoon salt and 1 teaspoon pepper. Adjust these amounts to taste if desired. Let the mixture simmer another minute. The broth should taste nicely balanced between salty, sweet and savory.

Introduce the Water Spinach

Once the broth base boils, add in the prepped water spinach leaves and stems. The greens will cook down significantly. Use tongs to push them into the broth until fully submerged.

Cook Until Tender

Allow the soup to simmer uncovered for 2-3 minutes more, until the water spinach becomes tender but still retains bright green color. The soup should remain light and brothy.

Finish with Protein Mixture

Finally, add the sautéed aromatics, shrimp, tofu or other protein to the soup pot. Give a gentle stir to incorporate throughout. Cook just until protein is heated through, about 1 minute.

 

 

 

 

Check Seasoning and Serve

Taste the soup and adjust seasoning if desired. Turn off heat and transfer to serving bowls. Top with extra herbs, chili peppers or lime wedges. Enjoy this light, nourishing Vietnamese soup!

Tips for Best Results

– Use young, tender water spinach bunches for faster cooking.
– Stir the soup occasionally to evenly wilt the greens.
– Add other vegetables like mushrooms or tomatoes for variation.
– Use mushroom broth for a vegetarian version.
– Cook rice vermicelli noodles on the side to add body.
– Garnish with basil, cilantro or scallions for freshness.
– Add chili garlic paste or lime juice to brighten flavors.

Flexible Ingredient Substitutions

– Swap chayote, bok choy or napa cabbage for the water spinach.
– Use shallot, onion or leek in place of garlic.
– Replace fish sauce with soy sauce or salt.
– Use dried mushrooms instead of dried shrimp.
– Substitute tofu, chicken or beef for the shrimp.

This light yet deeply flavored Vietnamese soup makes a quick meal full of healthy greens. The basic ingredients leave room for easy adaptations as well. Savor the bright herbal flavors and aromas of Vietnam  SOUP WITH WATER SPINACH with this classic dish. 

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