Shrimp Soup
Similar recipes: Seafood, Soups
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3 Spring onions (scallions), finely sliced
1/4 teaspoon Salt, to taste
2 cups White Chinese cabbage, finely shredded
1 tablespoon Nuoc cham sauce
1 tablespoon Shrimp paste
4 cups Fish or chicken stock
Bring the stock to boil. Add nuoc cham sauce. Take half teaspoons of the shrimp paste, using an oiled teaspoon and drop them into simmering stock. When cooked they will turn opaque and rise to the top. Add cabbage, bring back to boil. Cover and leave for 5 minutes or until cabbage is tender. Sprinkle spring onions on top and remove from heat at once. Cover and leave for 1 minute, then serve.
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