Seafood Opo Squash Soup
Dive into Comfort: A Vietnamese Seafood Opo Squash Soup
Craving a warm, comforting soup that’s both flavorful and nourishing? Look no further than this delightful Vietnamese Seafood Opo Squash Soup! This recipe beautifully blends the subtle sweetness of opo squash (also known as bottle gourd) with the delicate flavors of seafood, creating a light yet satisfying dish. It’s a fantastic way to enjoy a taste of Vietnam in your own kitchen.
Opo squash, a staple in many Asian cuisines, offers a mild, refreshing taste and a unique texture that perfectly complements the shrimp and crab. The broth, infused with the umami of kombu (or your preferred broth), creates a depth of flavor that will have you coming back for more. This soup isn’t just delicious; it’s also packed with nutrients, making it a healthy and wholesome meal.
This recipe is surprisingly easy to make, perfect for a weeknight dinner or a cozy weekend meal. It’s a wonderful way to introduce your family to Vietnamese flavors and expand your culinary horizons. The soup’s light and delicate nature makes it a great appetizer or side dish, but it’s hearty enough to stand on its own as a complete meal.
What makes this soup special?
- Unique Flavor Profile: The combination of seafood, opo squash, and Vietnamese seasonings creates a truly unique and unforgettable taste.
- Healthy & Nutritious: Packed with vitamins, minerals, and lean protein, this soup is a guilt-free indulgence.
- Easy to Make: With simple ingredients and straightforward instructions, this recipe is perfect for cooks of all levels.
- Versatile: Enjoy it as an appetizer, side dish, or a light and satisfying main course.
Tips for the Perfect Soup:
- Kombu is Key: If you can find kombu, it adds a wonderful depth of flavor to the broth. However, vegetable, chicken, or pork broth works well as a substitute.
- Don’t Overcook the Seafood: Add the shrimp and crab towards the end of the cooking process to prevent them from becoming tough.
- Adjust the Seasoning: Taste the soup and adjust the fish sauce and black pepper to your liking.
- Garnish Generously: Fresh scallions and cilantro add a burst of freshness and flavor.
Frequently Asked Questions
Q: What is opo squash?
A: Opo squash (also known as bottle gourd) is a long, cylindrical vegetable with a mild, refreshing flavor. It’s commonly used in Asian cuisines.
Q: Can I use frozen seafood?
A: Yes, you can use frozen shrimp and crab. Just make sure to thaw them completely before adding them to the soup.
Q: Can I make this soup vegetarian or vegan?
A: Yes! Substitute the seafood with tofu or mushrooms, and use vegetable broth instead of fish-based broth. Omit the fish sauce or use a vegan fish sauce alternative.
Q: How long does this soup keep?
A: This soup is best enjoyed fresh, but leftovers can be stored in the refrigerator for up to 3 days.
Q: What if I can’t find kombu?
A: You can substitute with a good quality vegetable, chicken, or pork broth. While kombu adds a unique umami flavor, the soup will still be delicious with a different base.
Seafood Opo Squash Soup
Ingredients
- 2 1/2 cups kombu stock or vegetable, chicken, or pork broth
- 1 piece kombu 3''x4'' for making kombu stock
- 1 tablespoon fish sauce plus more to taste
- 1 teaspoon fish sauce for cooking shrimp and crab
- 1 tablespoon cornstarch or tapioca starch
- 1 1/2 tablespoons water for cornstarch slurry
- 1/2 cup shrimp
- 1/2 cup crab meat
- 1 scallions sliced, for garnish
- 1 cilantro for garnish
- 1 black pepper to taste
Instructions
- If making kombu stock, soak a 3''x4'' piece of kombu in 2 1/2 cups of water overnight, or place kombu in a pot with 2 1/2 cups of cold water over medium heat. When the water comes to a near boil, remove kombu.
- In a pot, heat the stock. Add shrimp and crab meat. Stir and cook for 30 seconds. Add 1 teaspoon of fish sauce and black pepper, stir and cook for about a minute.
- Pour the stock mixture into a pot. Bring to a simmer. Add the remaining fish sauce (more or less to taste).
- Whisk the cornstarch/tapioca starch with 1 1/2 tablespoons of water and drizzle the mixture slowly into the pot. Gently stir while adding the mixture until the soup is thickened to your liking.
- Cook for 1-2 more minutes. Add black pepper and sliced scallions, stir and then transfer to serving bowls. You can add more scallions and cilantro to each bowl.
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