Vietnamese Cabbage Soup
Vietnamese Cabbage Soup recipe: Inspired by traditional Vietnamese flavors, this soup is hearty, nutritious, and easy to prepare. With a focus on fresh ingredients and subtle seasonings, it’s a wholesome dish that’s sure to warm you up on any occasion.
This Vietnamese-inspired Cabbage soup is simply the best and I love that it’s not complicated and calls for 5 or fewer ingredients. It is a lovely way to get my kids to eat more vegetables without them knowing. If you loved this cabbage soup with shrimp then I am almost certain you will love this Opo Squash and Shrimp soup as well.
This cabbage shrimp soup is comforting and healthy all thanks to the star of the show: cabbage! I have absolutely no worries whenever I eat cabbage because it’s so low in carbs yet extremely nutritional. I also love the fact that it can be enjoyed all year round.
Ingredients
Detailed quantities are on the recipe card at the bottom of this post.
- Cabbage: Opt for fresh Chinese cabbage if you can, but I used regular cabbage. Thinly sliced or shredded.
- Chicken stock: Use homemade chicken stock or broth to give your Vietnamese cabbage shrimp soup some savory meaty flavor.
- Soy sauce: to add that savory umami flavor to the soup. You can substitute it with fish sauce
- Shrimp: Select fresh or frozen shrimp, peeled and deveined, Adjust the quantity according to your preference for shrimp in the soup.
- Olive oil : Any cooking oil you use in your kitchen.
How to make Vietnamese Cabbage soup
- Shred the cabbage in whichever way you prefer, I shredded it like I was making a cabbage salad.
- In a large pot add 2 tablespoons of cooking oil and sauté the cabbage on medium heat for about 5 minutes.
- Add the shrimp and saute for 3 more minutes or just until the shrimp changes its color
- Add a cup of chicken stock and 2 cups of water and soy sauce or fish sauce if you prefer.
- Cook for 5 to 7 minutes then your Vietnamese Cabbage soup is ready to be served.
Tips and common mistakes to avoid for beginner cooks
- Do not overcook the shrimps, the maximum time shrimps should be on a heat is 10 minutes. Anything above that will lose its natural sweet taste then it will end up with that rubbery texture.
- Whenever you are using store-bought broth or stock please do a taste test before you add any seasoning that contains salt or even salt itself. I didn’t add any salt to this Vietnamese Cabbage soup but if you used stock or broth and feel like there isn’t enough salt for you, please go ahead and sprinkle some.
How to store leftover Cabbage Soup
Always allow your soup to cool down to room temperature. Transfer the leftover Vietnamese Cabbage soup into an airtight container and keep it in the fridge for up to 3 days.
To freeze for a longer period you can store it in an airtight container, ziplock bag, or mason jar. It can be stored for up to 3 months.
How to reheat
From the fridge, you can warm it in the microwave or on a stove. In a small saucepan, heat it over medium heat until it’s warm.
From the freezer, thaw it in the fridge or over the counter then use the methods mentioned above to reheat.
Troubleshooting FAQ
To improve bland cabbage soup, intensify flavors by adding aromatics like garlic, onions, and ginger. Enhance depth with spices such as cumin, dried oregano, or chili flakes. Boost umami flavor with soy sauce or miso paste.
You can add more water but this might dilute the flavor of the soup. Hence I always emphasize doing a taste test before adding salt whenever you are using stock or broth in your soup. Another option is to place a peeled potato in the soup and let it simmer for about 10-15 minutes. The potato will absorb some of the saltiness. Remove the potato before serving the soup.
More Asian inspired soup recipes to add to your rotation
Vietnamese Cabbage Soup
Ingredients
- ¼ Cabbage
- 5 oz Shrimp (150g)
- 1 cup Chicken broth
- 2 tsp Soy sauce
- 2 cups Water
- 2 tbsp Olive oil
- Salt and pepper to taste
Instructions
- Shred the cabbage and sauté it with olive oil for 5 minutes.
- Add the shrimp and fry for another 3 minutes or just until the shrimp changes color.
- Add the liquids, broth, and water a teaspoon of soy sauce
- Cook for 5 to 7 minutes on medium-high heat.
- Remove from heat and serve.
