As the sun dipped below the horizon, the kitchen filled with an enticing aroma that instantly transported me to bustling street markets in Vietnam. The vibrant colors and fresh ingredients made it the perfect canvas for a delightful meal. That’s when I decided to whip up a bowl of Mustard Green Soup with Shrimp Balls. The gentle crunch of the mustard greens, paired with succulent shrimp balls, creates a flavor harmony that warms the soul, making it a comforting choice for any day of the week.
In just 15 minutes, this dish comes together beautifully, proving that healthy, homemade meals don’t have to take hours of preparation. It’s the perfect antidote to those monotonous fast-food nights. Whether you find yourself busy with work or simply looking to impress guests, this quick and nourishing soup is sure to satisfy. Grab your ingredients, and let’s embark on a culinary journey that will awaken your taste buds!
Why is Mustard Green Soup with Shrimp Balls irresistible?
Flavorful and refreshing, this soup packs a punch with its vibrant blend of mustard greens and succulent shrimp balls. Quick to prepare, it takes only 15 minutes from start to finish—perfect for busy weeknights! Healthy ingredients come together to create a deliciously nourishing meal that leaves fast food in the dust. Versatile enough to suit any palate, it can easily become a favorite in your cooking repertoire. Plus, the satisfying texture of the tender shrimp balls paired with the crisp greens offers a comforting experience that’ll impress your family and friends!
Mustard Green Soup with Shrimp Balls Ingredients
Ready to dive into this delightful dish? Here’s everything you need!
For the Shrimp Balls
- Large shrimp – 10 oz (size 21-25; about 10) – Choose fresh shrimp for the best texture and flavor.
- Sea salt – 1/4 teaspoon – Balances the flavors in the shrimp mixture.
- Granulated sugar – 1/4 teaspoon – Enhances the natural sweetness of the shrimp.
- Chicken bouillon powder – 1/4 teaspoon – Adds a savory depth to the shrimp balls.
- Tapioca starch – 2 teaspoons – Helps bind the shrimp mixture and gives a delightful texture.
For the Soup Base
- Cooking oil – 2 tablespoons – Use a light oil, like vegetable or canola, for sautéing.
- Minced garlic – 2 teaspoons – Infuses the soup with a rich, aromatic flavor.
- Water – 1 1/2 quarts – The main base for this nourishing soup.
- Sea salt – 1 teaspoon – To season the soup to taste.
- Fish sauce – 1 teaspoon – A key ingredient for that authentic Vietnamese flavor.
- Granulated sugar – 1 teaspoon – Balances the savory and salty notes in your soup.
- Chicken bouillon powder – 1 teaspoon – Enhances the overall flavor profile of the broth.
For the Greens
- Chinese mustard greens – 10 oz (cut into bite-size pieces) – Adds a delightful crunch and a peppery flavor to the soup.
- Ground black pepper – To taste – Finish your soup with a sprinkle for an extra kick.
With these ingredients, you’ll create a heartwarming Mustard Green Soup with Shrimp Balls that will transport you straight to your favorite Vietnamese eatery!
How to Make Mustard Green Soup with Shrimp Balls
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Mince shrimp using a mortar and pestle, large meat cleaver, or food processor. Create a paste by mixing in salt, sugar, bouillon powder, ground black pepper, and tapioca starch until well combined. Set aside.
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Heat oil in a medium stock pot over medium-high heat. Add minced garlic and sauté until fragrant, about 1-2 minutes, filling your kitchen with a warm aroma.
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Add water to the stock pot slowly. Once it comes to a rolling boil, use two spoons to scoop shrimp paste and drop small balls into the hot water.
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Cook for about 3 minutes on medium-low simmer until the shrimp balls float, indicating they’re cooked through and ready for the next step.
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Incorporate mustard greens into the pot and cook for an additional 2 minutes. Taste and season the soup with salt, fish sauce, sugar, and chicken bouillon powder. Garnish with ground black pepper and serve immediately.
Optional: Add a squeeze of lime for a zesty finish!
Exact quantities are listed in the recipe card below.
How to Store and Freeze Mustard Green Soup with Shrimp Balls
Fridge: Store leftover soup in an airtight container for up to 3 days. Reheat gently on the stovetop to preserve the delicate flavors of the shrimp and mustard greens.
Freezer: If you want to keep the soup longer, freeze it in airtight containers for up to 2 months. Defrost in the fridge overnight before reheating.
Reheating: When reheating from the fridge or freezer, add a splash of water to loosen the soup as the shrimp balls may absorb some liquid. Warm over low heat until heated through.
Serving Note: This Mustard Green Soup with Shrimp Balls is best enjoyed fresh, but with proper storage, you can savor its comforting flavors even on busy days!
What to Serve with Mustard Green Soup with Shrimp Balls?
Looking to create a delightful meal experience that complements your warming bowl of soup?
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Steamed Jasmine Rice: The fluffy grains soak up the delicious broth, making each bite an explosion of flavor. A perfect canvas for the vibrant soup!
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Sesame Cucumber Salad: This refreshing salad brings a crunchy and cool contrast, providing a delightful balance to the savory, warm soup.
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Vietnamese Spring Rolls: Filled with fresh herbs and crispy vegetables, these rolls add a fun dipping element that enhances the overall meal experience.
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Garlic Noodles: Their rich, buttery taste pairs beautifully with the lightness of the soup, creating a satisfying and hearty meal.
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Chili Lime Sparkling Water: This effervescent drink complements the flavors of the soup, cutting through the richness and adding a zesty freshness.
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Coconut Tapioca Pudding: For dessert, a creamy, sweet pudding provides a luscious finish to your meal, balancing the savory notes of the soup beautifully.
Each of these pairings amplifies the comforting yet exhilarating flavors of your Mustard Green Soup with Shrimp Balls, transforming a simple dinner into a culinary celebration.
Make Ahead Options
These Mustard Green Soup with Shrimp Balls are not just delightful to eat but also perfect for meal prep! You can prepare the shrimp mixture (minced shrimp with seasonings) up to 24 hours in advance; just keep it tightly covered in the refrigerator to maintain its freshness and prevent drying out. The soup base can be made a day ahead—simply cook the garlic and water, then refrigerate. When you’re ready to serve, bring the soup base to a boil, add the shrimp balls and mustard greens, and simmer for about 5 minutes. This way, you get a wholesome, home-cooked meal with minimal effort, even on the busiest nights!
Mustard Green Soup with Shrimp Balls Variations
Feel free to get creative with this delicious soup, as customizing it can take your culinary experience to new heights!
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Spicy Kick: Add sliced chili peppers or a dash of sriracha for a fiery twist that enhances the soup’s flavors.
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Vegetarian Option: Substitute shrimp with tofu or tempeh, adding a touch of soy sauce for umami richness without seafood. This alternative brings a heartwarming essence to the dish.
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Extra Greens: Toss in fresh bok choy or kale for additional nutrients and vibrant color, deepening the soup’s appeal. The variety in texture makes each bite unique!
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Coconut Cream: Drizzle coconut cream over the finished soup for a creamy finish that enhances the soup’s flavor profile, making it utterly comforting.
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Umami Boost: Incorporate mushrooms such as shiitake or enoki into your broth, enriching the overall taste and providing a delightful textural contrast.
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Gluten-Free: Replace tapioca starch with cornstarch or arrowroot powder to create gluten-free shrimp balls while keeping that lovely texture intact.
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Sweet & Savory: Add a splash of pineapple juice or diced pineapple for a tropical sweet note that beautifully balances the savory elements in the dish.
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Herb Infusion: Experiment with fresh herbs like basil or mint added just before serving for a refreshing, aromatic lift—suddenly, you’re taken to the bustling streets of Vietnam with every spoonful!
Expert Tips for Mustard Green Soup with Shrimp Balls
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Freshness Matters: Always use fresh shrimp for your shrimp balls; it enhances the flavor and texture, making your soup irresistible.
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Control the Texture: Don’t overprocess the shrimp mixture; a paste that’s too smooth can lead to dense balls. Aim for a slightly chunky texture for a delightful bite.
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Sautéing Garlic: Watch the garlic closely while sautéing. It should be golden but not burnt, as burnt garlic can leave a bitter taste in your Mustard Green Soup with Shrimp Balls.
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Taste as You Go: Adjust the seasoning gradually. Taste the broth before adding additional salt or fish sauce to avoid overpowering the dish.
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Heat Control: Maintain a gentle simmer after adding shrimp balls; a rapid boil can break them apart and affect the soup’s texture.
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Garnishing: A sprinkle of fresh herbs or a dash of sesame oil before serving can elevate the dish, enriching both flavor and presentation!
Mustard Green Soup with Shrimp Balls Recipe FAQs
How do I select the right shrimp?
Absolutely! When choosing shrimp for your Mustard Green Soup with Shrimp Balls, opt for large shrimp that’s firm and has a slight ocean smell. Avoid any with dark spots or a strong fishy odor. Freshness is key!
What’s the best way to store leftover soup?
You can store leftover soup in an airtight container in the fridge for up to 3 days. When you’re ready to enjoy it again, reheat gently on the stovetop to preserve those lovely flavors of shrimp and mustard greens.
Can I freeze Mustard Green Soup with Shrimp Balls?
Yes, you can freeze this soup! Pour it into airtight containers or freezer-safe bags and store it for up to 2 months. To thaw, place it in the refrigerator overnight, then reheat on low heat. Don’t forget to add a splash of water to loosen up the soup!
What should I do if the shrimp balls don’t hold their shape?
If your shrimp balls fall apart, it’s likely due to overprocessing the shrimp mixture or high heat during cooking. To fix this, make sure to mince the shrimp to a paste without overblending. When cooking, use a gentle simmer rather than a rolling boil to maintain their form.
Are there any dietary considerations I should keep in mind?
Very! If you’re preparing this soup for someone with shellfish allergies, you can substitute the shrimp with tofu or chickpeas for a vegetarian option. Additionally, if you’re serving pets, be cautious as the shrimp and seasonings may not be suitable for them.
Can I use other greens besides mustard greens?
Definitely! While Chinese mustard greens add a unique flavor, you can use spinach, kale, or bok choy as a delicious alternative in your Mustard Green Soup with Shrimp Balls. Each will bring its own twist to the dish!
Delicious Mustard Green Soup with Shrimp Balls in 15 Minutes
Ingredients
Equipment
Method
- Mince shrimp using a mortar and pestle, large meat cleaver, or food processor. Create a paste by mixing in salt, sugar, bouillon powder, ground black pepper, and tapioca starch until well combined. Set aside.
- Heat oil in a medium stock pot over medium-high heat. Add minced garlic and sauté until fragrant, about 1-2 minutes.
- Add water to the stock pot slowly. Once it comes to a rolling boil, use two spoons to scoop shrimp paste and drop small balls into the hot water.
- Cook for about 3 minutes on medium-low simmer until the shrimp balls float, indicating they’re cooked through.
- Incorporate mustard greens into the pot and cook for an additional 2 minutes. Taste and season the soup with salt, fish sauce, sugar, and chicken bouillon powder. Garnish with ground black pepper and serve immediately.
