Have you ever had one of those days where all you crave is a big, cozy bowl of something that feels like a hug from the inside? That’s exactly where this soul-warming, flavor-packed shrimp and opo squash soup comes in—it’s like a mini getaway to a deliciously serene place, right in your own kitchen.
I love to prepare nourishing meals that perfectly blend flavors. This soup does just that and then some.
Opo squash and shrimp make a delightful pairing, one that I hadn’t even thought of until I sampled a dish by my friend Helen. Since then, I’ve infused the soup with garlic and onion, simmered it in chicken broth, and made each bite of it nearly perfect with the addition of fish sauce.
Opo Squash Shrimp Soup Recipe Ingredients
- Opo Squash: Low in calories, high in fiber, helps with digestion.
- Shrimp: Rich in protein, provides omega-3 fatty acids, supports heart health.
- Chicken or Vegetable Broth: Provides depth of flavor, low-calorie nutrient source.
- Fish Sauce: Adds umami, enhances savory flavors, low in calories.
- Garlic: Antioxidant properties, boosts immune system, adds depth of flavor.
- Onion: Rich in vitamins and antioxidants, supports immune health, adds sweetness.
Opo Squash Shrimp Soup Recipe Ingredient Quantities
- 1 medium opo squash, peeled and diced
- 1 pound shrimp, peeled and deveined
- 4 cups chicken or vegetable broth
- 1 tablespoon fish sauce
- 1 tablespoon vegetable oil
- 3 cloves garlic, minced
- 1 small onion, chopped
- 1 teaspoon salt
- 1/2 teaspoon ground black pepper
- 2 green onions, chopped
- Fresh cilantro for garnish (optional)
- Lime wedges for serving (optional)
How to Make this Opo Squash Shrimp Soup Recipe
1. In a large pot, over medium heat, heat the vegetable oil. Add the chopped onion and the minced garlic. Sauté them until the onion is translucent and the mixture is fragrant.
2. Add the diced opo squash and cook for around 5 minutes, letting it soften a bit while you stir it now and then.
3. Add the chicken or vegetable broth and bring the mixture to a simmer. Cook it for about 10 to 15 minutes, or until the opo squash is tender.
4. Combine all the flavors in the soup by adding the fish sauce, salt, and ground black pepper, and stirring well.
5. Carefully place the shrimp in the soup that is simmering and nearly ready. They will need about 3 to 4 minutes to cook through and turn pink—a clear sign that they are done. If you really want to test their doneness (feel free to snap the shrimp in half if you like), now is a good time. But remember: shrimp are best when just done.
6. Sample the soup and consider adjusting the seasoning if the flavor isn’t quite right. It may need a little more salt, pepper, or fish sauce to reach its full potential.
7. Remove the pot from heat once everything is cooked.
8. Mix in the chopped green onions for a fresh onion flavor.
9. Spoon the soup into serving bowls and top with fresh cilantro, if you like.
10. Present the soup at a high temperature along with lime wedges that can impart good citrus flavor when the diner desires. Serving suggestion: for a pretty presentation, float a few cilantro leaves on top of each bowl.
Opo Squash Shrimp Soup Recipe Equipment Needed
1. Large pot
2. Cutting board
3. Chef’s knife
4. Wooden spoon or spatula
5. Measuring spoons
6. Ladle
7. Serving bowls
8. Citrus juicer or hand juicer (optional for lime wedges)
FAQ
- Can I use a different type of squash?Certainly! If opo squash is not available, you can substitute it with bottle gourd or chayote.
- What can I substitute for fish sauce?In the absence of fish sauce, it’s possible to use soy sauce or tamari to achieve a similar umami flavor.
- Is this soup spicy?This soup isn’t spicy, but if you want heat, you can add chili flakes or fresh chili.
- Can this soup be made vegetarian?Yes, swap shrimp for tofu or mushrooms and use vegetable broth to make it vegetarian.
- How should I store leftovers?Keep remaining food in an airtight container in the fridge for no more than 3 days.
- Can I freeze the soup?This is a delicate food; if you freeze it, the squash may undergo a texture change upon thawing. And if you call yourself a cook, it is best to avoid freezing.
- What is the best way to peel opo squash?Dicing the squash means that first, it was peeled. A peeler is the tool for the job. The first cut is the hardest cut. After the first cut, turn the squash and make the second cut. After making the first two cuts, you can get right down to it.
Opo Squash Shrimp Soup Recipe Substitutions and Variations
Use zucchini or bottle gourd instead of opo squash.
For the shrimp, substitute with pieces of chicken breast or firm tofu for a nonseafood option.
Substitute fish sauce with soy sauce or tamari to achieve the same umami flavor.
In the absence of vegetable oil, substitute olive oil or canola oil.
Chives or leeks can be used in place of green onions.
Pro Tips
1. Shrimp Timing: To ensure tender and juicy shrimp, add them in the last few minutes of cooking. Overcooking shrimp can make them tough and chewy, so keep a close eye on them as they turn pink and opaque.
2. Broth Boost: For a richer, deeper flavor, consider roasting shrimp shells (if you have them) and adding them to the broth for the simmering step. Remove the shells before adding the shrimp meat.
3. Browning Onions and Garlic: Take the time to properly brown the onions and garlic to add a deeper, almost caramelized flavor profile to your soup. Be patient and keep stirring to avoid burning them.
4. Add Aromatics Early: Consider adding a couple of slices of ginger or a few kaffir lime leaves during the sautéing step for an added layer of flavor. Remove them before serving for a more fragrant soup.
5. Lime Zest: Before juicing the lime, zest a small amount and sprinkle it over the soup just before serving for an extra citrusy aroma without overpowering the dish.
Opo Squash Shrimp Soup Recipe
My favorite Opo Squash Shrimp Soup Recipe
Equipment Needed:
1. Large pot
2. Cutting board
3. Chef’s knife
4. Wooden spoon or spatula
5. Measuring spoons
6. Ladle
7. Serving bowls
8. Citrus juicer or hand juicer (optional for lime wedges)
Ingredients:
- 1 medium opo squash, peeled and diced
- 1 pound shrimp, peeled and deveined
- 4 cups chicken or vegetable broth
- 1 tablespoon fish sauce
- 1 tablespoon vegetable oil
- 3 cloves garlic, minced
- 1 small onion, chopped
- 1 teaspoon salt
- 1/2 teaspoon ground black pepper
- 2 green onions, chopped
- Fresh cilantro for garnish (optional)
- Lime wedges for serving (optional)
Instructions:
1. In a large pot, over medium heat, heat the vegetable oil. Add the chopped onion and the minced garlic. Sauté them until the onion is translucent and the mixture is fragrant.
2. Add the diced opo squash and cook for around 5 minutes, letting it soften a bit while you stir it now and then.
3. Add the chicken or vegetable broth and bring the mixture to a simmer. Cook it for about 10 to 15 minutes, or until the opo squash is tender.
4. Combine all the flavors in the soup by adding the fish sauce, salt, and ground black pepper, and stirring well.
5. Carefully place the shrimp in the soup that is simmering and nearly ready. They will need about 3 to 4 minutes to cook through and turn pink—a clear sign that they are done. If you really want to test their doneness (feel free to snap the shrimp in half if you like), now is a good time. But remember: shrimp are best when just done.
6. Sample the soup and consider adjusting the seasoning if the flavor isn’t quite right. It may need a little more salt, pepper, or fish sauce to reach its full potential.
7. Remove the pot from heat once everything is cooked.
8. Mix in the chopped green onions for a fresh onion flavor.
9. Spoon the soup into serving bowls and top with fresh cilantro, if you like.
10. Present the soup at a high temperature along with lime wedges that can impart good citrus flavor when the diner desires. Serving suggestion: for a pretty presentation, float a few cilantro leaves on top of each bowl.
