Notes: Upo is a long, smooth, light green squash that resembles a short baseball bat. Look for it in Asian markets.

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Recipe Summary

Makes 6 to 8 servings


Ingredient Checklist


Instructions Checklist
  • 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.

Nutrition Facts

43 calories; calories from fat 21%; protein 5.4g; fat 1g; saturated fat 0.2g; carbohydrates 3.1g; fiber 0.4g; sodium 253mg; cholesterol 28mg.