Opo Squash Soup

This Opo Squash Soup has a delicious balance of soft and tender texture from the shrimp and almost melts in the mouth from the Opo squash. Opo squash is almost available all year round so you can definitely enjoy this vegetable soup at any time of the year.

This Opo squash Soup recipe is by far the best thin vegetable soup recipe simply because it’s budget-friendly. Shrimp are really cheap where I live but this could be a different situation for you and besides you can easily substitute the shrimp with pork spare ribs or ground meat of your choice. When you are tight on a budget but still want to enjoy a good bowl of soup then this Calamari soup and Neckbone soup will be gentle to your pockets.

Ingredients

Detailed quantities are on the recipe card at the bottom of this post.

• Opo Squash: Tender, mild-flavored squash; edible seeds; skin is tender and can be eaten.
• Shrimp: Seafood, rich in protein; enhances flavor.
• Stock or Broth: Liquid base, adds depth to dish; can be vegetable, chicken or seafood.
• Butter: Adds richness and flavor.
• Garlic: Aromatic, adds savory taste.
• Coriander: Herb, adds freshness and aroma.

How to make Vietnamese opo squash soup

1. Season the shrimp with a teaspoon of garlic powder and ground black pepper, and set it aside.
2. In a large pot, sauté a tablespoon of garlic with a stick of butter until the garlic is fragrant.
3. Add the seasoned shrimp into the pot and sauté for 5 minutes.

4. Add a tablespoon of chopped fresh coriander, the opo squash, stock or broth, and 2 cups of water. Cook this for 10 minutes on medium-high heat or just until the opo squash is tender. Remove from heat and your shrimp soup is ready to be served.

Tips and common mistakes to avoid for beginner cooks

• If you don’t like the savory taste of broths then I will suggest you replace the broth with water. For flavor, you might have to add some more seasoning.
• You can make this soup with spare ribs, some people use pork ribs in this Vietnamese squash soup recipe.
• If you don’t have opo squash you can use any summer or winter squash of your choice.
• If you don’t have liquid broth or stock, chicken bouillon cubes are a lifesaver. Dilute a cube with about 2 cups of hot water then you have a broth.
• If you are using store-bought broth or stock in your Opo Squash soup, please do a taste test before you add any salt because these products contain high levels of sodium

How to store leftover canh bau

For seafood soup, I often tell my family not to leave any leftovers but if there are any, we make sure to consume them the next day as it isn’t recommended to store them for longer periods.

How to reheat

To reheat, I warm it on the stove over medium heat and stir occasionally until hot. You can also reheat in the microwave for a few minutes. Another option is to sift the broth and warm it in a pot or microwave, once it has heated you can add it back to the soup’s content. If it’s hot enough it will warm everything in the bowl.

Troubleshooting FAQ

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