Kabocha squash with vegetarian shrimp soup
Kabocha squash with vegetarian shrimp soup

Hey everyone, it’s Brad, welcome to our recipe page. Today, I will show you a way to prepare a special dish, kabocha squash with vegetarian shrimp soup. One of my favorites food recipes. This time, I am going to make it a bit tasty. This will be really delicious.

Kabocha squash with vegetarian shrimp soup is one of the most well liked of current trending foods on earth. It’s enjoyed by millions every day. It’s simple, it’s quick, it tastes yummy. They are fine and they look wonderful. Kabocha squash with vegetarian shrimp soup is something that I’ve loved my entire life.

Ingredients of Kabocha squash with vegetarian shrimp soup. Place kabocha squash cut-side down into a microwave-safe baking dish. The thinner the faster it cooks if you are in a hurry.

To get started with this recipe, we have to prepare a few ingredients. You can cook kabocha squash with vegetarian shrimp soup using 4 ingredients and 6 steps. Here is how you can achieve that.

The ingredients needed to make Kabocha squash with vegetarian shrimp soup:
  1. Take 1 kabocha squash
  2. Take 1 packages vegetarian shrimp (get at asian store)
  3. Make ready 1 packages ngo gai (get at asian store)
  4. Take 1 cube of sup chay (vegetarian soup bullion)

Instead of using cow milk, we are going to use full-fat coconut milk. Coconut milk is great for baking, curry, oatmeal, smoothies, and also soups. CANH BÍ ĐỎ / VIETNAMESE KABOCHA SQUASH AND SHRIMP SOUP. Squash soups are perfect for the Autumn season.

Instructions to make Kabocha squash with vegetarian shrimp soup:
  1. In medium pot, fill 1/2 full of water, add 1 vegetarian soup buillion, boil on high..
  2. Shave skin off kabocha, and slice 1/4" thick. The thinner the faster it cooks if you are in a hurry. Add to boiling pot.
  3. Dice vegetarian shrimp and add to boiling pot.
  4. Scoop out suds to keep broth clear.
  5. Boil about 15 minutes or when kabocha is soft. Turn off heat and add cut ngo gai. Done.

My squashes come from my green garden, but store-bought squashes work all the same. Vietnamese kabocha squash and shrimp soup is one of my favorite squash soups because it can be enjoyed even without removing the skin. This roasted kabocha squash soup, also known as vegan Japanese pumpkin soup, is creamy, nutty, and healthy! Made with coconut milk, this roasted kabocha squash soup is vegan, low carb & gluten free! I'm in love with kabocha squash these days!

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