- 1/3 pound deveined shelled shrimp, rinsed and chopped
- 1 green onion, ends trimmed, chopped
- About 3 tablespoons Asian fish sauce (nuoc mam or nam pla)
- 1/4 teaspoon black pepper
- 1 pound upo or zucchini
- 1/2 cup chopped fresh cilantro
- White pepper
- calories 43
- caloriesfromfat 21 %
- protein 5.4 g
- fat 1 g
- satfat 0.2 g
- carbohydrate 3.1 g
- fiber 0.4 g
- sodium 253 mg
- cholesterol 28 mg
How to Make It
In a food processor or with a knife, mince shrimp with onion. Mix with 2 tablespoons fish sauce and black pepper.
Put shrimp mixture in a 5- to 6-quart pan. Stir over high heat until shrimp mixture is pink and crumbly, about 5 minutes.
Then add 1 1/2 quarts of water to the shrimp mixture and bring to a boil over high heat.
Meanwhile, pare upo with a vegetable peeler (trim zucchini ends, but don't peel). Then cut squash into matchstick-size sticks.
Add squash to boiling shrimp broth. Cover and simmer gently until squash is tender to bite, 5 to 10 minutes.
Ladle soup into bowls, sprinkle with cilantro, and season to taste with more fish sauce and white pepper. Serve hot or cool.