Imagine a steaming bowl of fragrant soup that transports you straight to the vibrant streets of Vietnam, where every spoonful tells a story of culinary tradition and comfort. Our Shrimp and Rice Soup Chao Tom is not just a meal, it's an experience that combines delicate shrimp, perfectly cooked jasmine rice, and aromatic herbs in a symphony of flavors that will make your taste buds dance with delight. Whether you're a seasoned home chef or a curious food lover, this recipe promises to turn an ordinary dinner into an extraordinary culinary journey.
Prep Time: 10 mins
Cook Time: 25 mins
Total Time: 35 mins
Cuisine: Vietnamese
Serves: 4 servings
Ingredients
- 1 lb shrimp, peeled and deveined
- 1 cup jasmine rice
- 6 cups water
- 1 onion, chopped
- 2 cloves garlic, minced
- 1 tsp fish sauce
- Salt and pepper to taste
- Fresh herbs for garnish
Instructions
- Begin by preparing the ingredients. Peel and devein the shrimp, if not already done. Rinse the jasmine rice under cold water until the water runs clear to remove excess starch. This will help the rice cook properly and prevent it from becoming too sticky.
- In a large pot, combine 6 cups of water and bring it to a boil over medium-high heat. Once boiling, add the rinsed jasmine rice. Reduce the heat to low and let the rice cook for about 15 minutes, or until tender and the water is mostly absorbed.
- While the rice is cooking, heat a tablespoon of oil in a skillet over medium heat. Add the chopped onion and sauté for about 3-4 minutes until it becomes translucent. Then, add the minced garlic and continue to sauté for an additional minute until fragrant.
- Once the rice is cooked, add the sautéed onion and garlic mixture to the pot. Stir well to combine all the ingredients.
- Next, add the peeled and deveined shrimp to the pot. Stir gently to incorporate the shrimp into the soup. Cook for another 5-7 minutes, or until the shrimp are pink and cooked through.
- Season the soup with 1 teaspoon of fish sauce, salt, and pepper to taste. Stir well to ensure the seasoning is evenly distributed.
- Once the shrimp are fully cooked and the flavors are well combined, remove the pot from the heat. Let it sit for a couple of minutes to allow the flavors to meld.
- To serve, ladle the soup into bowls and garnish with fresh herbs such as cilantro or green onions. Enjoy your delicious Shrimp and Rice Soup Chao Tom!
Tips
- Rice Preparation is Key: Always rinse your jasmine rice thoroughly to remove excess starch, ensuring a light and fluffy texture.
- Fresh Ingredients Matter: Use fresh, high-quality shrimp for the best flavor and texture. If possible, buy them the same day you plan to cook.
- Don't Overcook the Shrimp: Cook shrimp just until they turn pink to maintain their tender, succulent texture.
- Layer Your Flavors: Sautéing onions and garlic before adding them to the soup helps develop a deeper, more complex flavor profile.
- Customize Your Garnish: While cilantro and green onions are traditional, feel free to experiment with other fresh herbs like Thai basil or mint.
- Fish Sauce Tip: Start with a small amount of fish sauce and adjust to taste. It's potent, so a little goes a long way.
- Make it Your Own: Feel free to add additional vegetables like carrots or celery for extra nutrition and flavor.
Nutrition Facts
Calories: 250kcal
Carbohydrates: 30g
Protein: 20g
Fat: 5g
Saturated Fat: 1g
Cholesterol: 150mg
