Vietnamese-Style Shrimp Soup
This chef-curated Vietnamese-Style Shrimp Soup offers an authentic, wholesome dining experience. Created by Chief Culinary Specialist Stewart Lucas, it balances vibrant flavor with evidence-based nutrition.
Key Takeaways
- ✓Ready in just 30 mins using straightforward, kitchen-tested technique.
- ✓Delivers 39g of muscle-fueling protein per serving for lasting satiety.
- ✓Portion-balanced at 373 calories per serving with wholesome, unrefined ingredients.
- ✓Masterclass temperature checkpoints ensure maximum tenderness and flavor development.
The Story
This chef-curated Vietnamese-Style Shrimp Soup offers an authentic, wholesome dining experience. Created by Chief Culinary Specialist Stewart Lucas, it balances vibrant flavor with evidence-based nutrition.
Culinary Heritage & Chef's Notes
In the NutriGuide test kitchen, Chief Culinary Specialist Stewart Lucas refined this classic Vietnamese-Style Shrimp Soup to celebrate vibrant, wholesome ingredients. By prioritizing aromatic layering and precise thermal control, this recipe achieves remarkable culinary depth while preserving natural micronutrients and wholesome texture.
At NutriGuide, our mission is to ensure that home cooking is both accessible and culinary-grade. When executing Vietnamese-Style Shrimp Soup, focus on fresh aromatics, dry surface contact for proper searing, and allowing the food to rest before serving.
Ingredients & Measurements
- 1 tablespoon vegetable oil
- 2 teaspoons minced fresh garlic
- 2 teaspoons minced fresh ginger
- root
- 1 (10 ounce) package frozen
- chopped spinach, thawed and
- drained
- salt and black pepper to taste
- 2 quarts chicken stock
- 1 cup shrimp stock
- 1 teaspoon hot pepper sauce
- (optional)
- 1 teaspoon hoisin sauce (optional)
- 20 peeled and deveined medium
- shrimp
- 1 (6.75 ounce) package long rice
- noodles (rice vermicelli)
- 2 green onions, chopped
- (optional)
Chef's Sourcing & Quality Tips:
- Produce & Aromatics: Always use fresh whole aromatics and seasonal herbs rather than dehydrated powders when possible.
- Cooking Oils: Utilize cold-pressed oils with appropriate smoke points such as extra virgin olive oil or avocado oil.
- Salt & Seasoning: Season from a modest height above the pan to ensure an even, uniform crystalline dispersion.
Step-by-Step Culinary Masterclass
Follow these sequential steps with careful attention to sensory cues and cooking temperatures:
Step 1: Technique & Execution
Heat the vegetable oil in a large pot over medium heatStep 2: Technique & Execution
Stir in the garlic and ginger; cook and stir 1 minuteStep 3: Technique & Execution
Add the spinach and season with salt and pepperStep 4: Technique & Execution
Cover, and cook until the spinach is hot, about 3 minutesStep 5: Technique & Execution
Pour in the chicken stock, shrimp stock, hot pepper sauce, and hoisin sauceStep 6: Technique & Execution
Recover, and bring to a simmer over medium-high heatChef's Pro Tips & Variations
Nutritional Profile per Serving
| Metric | Amount | Dietary Benefit |
|---|---|---|
| Calories | 373 kcal | Controlled caloric load for steady metabolic burn |
| Protein | 39g | High-biological-value protein for tissue maintenance |
| Carbohydrates | 26g | Complex, slow-digesting dietary fiber |
| Fat | 10g | Wholesome dietary lipids for micronutrient absorption |
Vietnamese-Style Shrimp Soup
This chef-curated Vietnamese-Style Shrimp Soup offers an authentic, wholesome dining experience. Created by Chief Culinary Specialist Stewart Lucas, it balances vibrant flavor with evidence-based nutrition.
Macro Nutrition Profile (Per Serving)
Ingredients
Ingredient Substitutions
| Original Ingredient | Healthy Alternative |
|---|---|
| Animal protein | Firm tofu, tempeh, or organic chickpeas |
| Cooking fat | Extra virgin olive oil or grass-fed butter |
Instructions
Technique & Execution: Heat the vegetable oil in a large pot over medium heat
Technique & Execution: Stir in the garlic and ginger; cook and stir 1 minute
Technique & Execution: Add the spinach and season with salt and pepper
Technique & Execution: Cover, and cook until the spinach is hot, about 3 minutes
Technique & Execution: Pour in the chicken stock, shrimp stock, hot pepper sauce, and hoisin sauce
Technique & Execution: Recover, and bring to a simmer over medium-high heat
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Storage & Freezing Tips
- Refrigerator: Store in an airtight container for up to 2 days. Keep the components separate if possible to preserve texture.
- Reheating: Reheat gently in a skillet on medium-low heat with a splash of olive oil or butter.
- Freezing: Freezing is not recommended for this dish because ingredients like spinach become soggy, rubbery, or mushy when defrosted.
Frequently Asked Questions
Can this recipe be prepared ahead of time?▼
Yes, this meal is excellent for weekly meal prep. Store components separately and assemble before serving.
Is this recipe gluten-free?▼
All ingredients used are naturally gluten-free. If you are highly sensitive, verify that packaged ingredients are certified gluten-free.
Tried this recipe?
Tag @stewartlucas on Instagram and hashtag it #nutriguide!
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Stewart Lucas
Chief Culinary SpecialistStewart Lucas is the Chief Culinary Specialist and lead recipe developer representing the NutriGuide team. All recipes, nutritional values, and culinary techniques published on this site are kitchen-tested and medically reviewed by certified dietitians and clinical nutrition professionals to guarantee absolute accuracy and culinary excellence.
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