Yu Choy with Taro and Shrimp Ball Soup
Dive into Cambodian Comfort: Yu Choy with Taro and Shrimp Ball Soup
Looking for a soup that’s both comforting and packed with flavor? Look no further than this vibrant Yu Choy with Taro and Shrimp Ball Soup! This Cambodian recipe is a delightful blend of textures and tastes – tender taro root, delicate shrimp balls, and slightly bitter yu choy, all swimming in a savory broth. It’s a dish that warms the soul and is surprisingly easy to make.
Cambodian cuisine often features fresh ingredients and balanced flavors, and this soup is a perfect example. The subtle sweetness of the taro complements the savory shrimp, while the yu choy adds a lovely vegetal note. It’s a fantastic way to introduce yourself to the wonderful world of Cambodian cooking!
What makes this soup special?
- Homemade Shrimp Balls: Forget frozen! Making your own shrimp balls is easier than you think and elevates the entire dish.
- Taro Root’s Creamy Texture: Taro root adds a unique creaminess to the broth, creating a satisfying mouthfeel.
- Yu Choy’s Subtle Bitterness: This leafy green provides a beautiful contrast to the other flavors, keeping the soup from being overly sweet or rich.
Tips for Success:
- Shrimp Preparation: Ensure your shrimp is thoroughly peeled, de-veined, and ground for the best texture in the balls.
- Taro Root Cooking Time: The cooking time for taro root can vary depending on its size and freshness. Check for tenderness with a fork.
- Adjust Seasoning: Taste the broth and adjust the sugar and fish sauce to your liking. Cambodian cuisine often leans towards a balance of sweet, sour, and savory.
Serving Suggestions:
This soup is delicious on its own as a light meal or appetizer. You can also serve it with a side of jasmine rice or a sprinkle of chili flakes for a little extra heat.
Frequently Asked Questions:
Q: What does Yu Choy taste like?
A: Yu Choy has a mild, slightly bitter flavor similar to spinach or bok choy.
Q: Can I substitute the shrimp?
A: While shrimp is traditional, you could use ground chicken or pork as a substitute, but it will change the flavor profile.
Q: Where can I find Taro Root?
A: Taro root is available at most Asian supermarkets and some well-stocked grocery stores.
Q: Can I make the shrimp balls ahead of time?
A: Yes, you can prepare the shrimp balls and store them in the refrigerator for up to 24 hours before cooking.
Enjoy this authentic and flavorful Yu Choy with Taro and Shrimp Ball Soup – a true taste of Cambodia!
Yu Choy with Taro and Shrimp Ball Soup
Ingredients
- 1 lb shrimp peeled, de-veined and grounded
- 1/4 tsp salt
- 1/4 tsp black pepper
- 3 stalks green onion chopped
- 1 cup taro root cubes
- 4 cups water
- 2 lbs yu choy cut off roots and cut 2 inches in length
- 1/2 tbsp sugar
- 2 tbsp fish sauce
Instructions
- In a small bowl, put grounded shrimp with salt, black pepper and ½ amount of chopped green onion, mix well, use your hands to rolls marinated shrimp in to small ball. When done set a side.
- Put taro root and water in a soup pot, cook till taro root tender.
- Add shrimp ball in to soup pot and yu choy, cook till shrimp ball turns darker pink color.
- Seasoning soup with sugar and fish sauce.
- Top with remaining green onion.
Share this:
Discover more from Resoupies
Subscribe to get the latest posts sent to your email.
