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

Hello everybody, it’s Jim, welcome to my recipe site. Today, I will show you a way to make a distinctive dish, kabocha squash with vegetarian shrimp soup. It is one of my favorites. This time, I am going to make it a little bit tasty. This will be really delicious.

Kabocha squash with vegetarian shrimp soup is one of the most favored of recent trending meals in the world. It is appreciated by millions daily. It is simple, it is fast, it tastes yummy. Kabocha squash with vegetarian shrimp soup is something that I have loved my whole life. They’re nice and they look fantastic.

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 begin with this particular recipe, we have to prepare a few components. 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. Make ready 1 packages vegetarian shrimp (get at asian store)
  3. Make ready 1 packages ngo gai (get at asian store)
  4. Prepare 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.

Steps 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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