I love how this light shrimp cabbage soup turns a handful of simple ingredients into a savory weeknight dinner that feels fresh, filling, and rice-ready. In just 20 minutes, it brings tender cabbage, sweet carrots, and whole shrimp together in a bowl worth scrolling for.

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I’m obsessed with Vietnamese Cabbage and Shrimp Soup because it tastes clean, savory, and straight to the point. The whole shrimp give me that briny sweetness I crave, while napa cabbage turns tender and juicy without stealing the show.

I love how light it is, but it still feels like a real dinner when I eat it with rice and another protein on the side. And the broth?

So simple, so satisfying. But the best part is how fast it fits into my chaotic weeknights.

No drama. Just a bowl I keep coming back to when I want something fresh.

Ingredients

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Chicken broth makes it cozy; water keeps it lighter, and still totally slurpable.
Shrimp brings sweet seafood flavor and quick protein without making the soup heavy.
Napa cabbage turns soft but keeps a little bite, which I love.
Carrot adds gentle sweetness, color, and that “hey, I ate vegetables” feeling.
Yellow onion melts into the broth and makes everything taste more rounded.
Garlic gives the soup a warm, home-cooked smell right away.
Fish sauce is the salty, savory backbone.
Basically, don’t skip it.
Sugar balances the salt, so the broth doesn’t taste flat or sharp.
White pepper adds a soft little kick without taking over.
Scallions and cilantro make it fresh at the end.
Plus, lime wakes it up.

Ingredient Quantities

6 cups (1.4 liters) chicken broth or water

1 pound (450 g) whole shrimp, shells on and deveined if preferred

1 small napa cabbage (about 1 pound, 450 g), core removed and leaves chopped

1 medium carrot, peeled and sliced thin

1 small yellow onion, thinly sliced

2 garlic cloves, minced

2 tablespoons fish sauce

1 teaspoon sugar

1/2 teaspoon salt, plus more to taste

1/4 teaspoon ground white pepper

1 tablespoon vegetable oil

2 scallions, thinly sliced

2 tablespoons fresh cilantro or rau mùi, chopped (optional)

Wedges of lime for serving (optional)

How to Make this

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1. Heat the vegetable oil in a large pot over medium heat. Add the sliced onion and sauté until translucent, about 2 minutes. Add the minced garlic and cook until fragrant, about 30 seconds.

2. Pour in the chicken broth or water and bring to a simmer.

3. Add the sliced carrot and simmer for 3 minutes to begin softening.

4. Add the chopped napa cabbage and continue to simmer until the cabbage is tender but still bright, about 3 to 4 minutes.

5. Stir in the fish sauce, sugar, 1/2 teaspoon salt, and ground white pepper. Taste and adjust seasoning as needed.

6. Add the whole shrimp, shells on and deveined if preferred, to the simmering soup. Cook until the shrimp turn pink and are opaque through the center, about 3 to 4 minutes.

7. Remove the pot from heat as soon as the shrimp are cooked to avoid overcooking.

8. Stir in the thinly sliced scallions and chopped cilantro or rau mùi if using.

9. Ladle the soup into bowls and serve with lime wedges on the side and steamed rice and a protein side dish if desired.

Equipment Needed

1. Large pot (4 to 6 quart)
2. Cutting board
3. Chef’s knife
4. Vegetable peeler
5. Measuring cups and measuring spoons
6. Wooden spoon or heatproof spatula
7. Ladle for serving
8. Colander or slotted spoon for draining shrimp or rinsing cabbage

FAQ

Q: Can I use frozen shrimp instead of fresh? A: Yes; thaw completely in the refrigerator, pat dry, and add to the soup near the end of cooking to avoid overcooking.

Q: Can I make this soup without chicken broth? A: Yes; use water with extra fish sauce and a small piece of kombu or a teaspoon of shrimp paste for more depth, or use vegetable broth for a lighter flavor.

Q: How do I prevent the shrimp from becoming rubbery? A: Add shrimp in the last 2 to 4 minutes of simmering, just until they turn pink and opaque, then remove from heat and serve promptly.

Q: Can I substitute another cabbage or greens for napa cabbage? A: Yes; bok choy, savoy cabbage, or thinly sliced green cabbage work well. Adjust cooking time as needed because denser greens take slightly longer to soften.

Q: How long will leftovers keep and how should I reheat them? A: Store soup in an airtight container in the refrigerator for 2 to 3 days. Reheat gently on the stovetop over low to medium heat until warmed through, adding a splash of water or broth if it concentrated.

Q: How do I adjust the seasoning if the soup tastes flat or too salty? A: If flat, add a teaspoon of fish sauce or a squeeze of lime and a pinch of sugar. If too salty, dilute with a little water or unsalted broth and add a touch of acid like lime to balance flavors.

Vietnamese Cabbage And Shrimp Soup (Canh Bap Cai Nau Tom) Recipe Substitutions and Variations

Shrimp: substitute with firm white fish fillets like cod or tilapia, or cubed extra-firm tofu for a vegetarian version.
Napa cabbage: use bok choy, savoy cabbage, or thinly sliced green cabbage instead.
Fish sauce: replace with light soy sauce plus a squeeze of lime, or use tamari with a pinch of sea salt for gluten free.
Chicken broth or water: swap for vegetable broth for a vegetarian soup, or use water with 1 teaspoon bouillon paste or powder for extra depth.

Pro Tips

1) Use the shrimp shells: before cooking, peel and save the shells. Simmer them briefly in a cup or two of the broth for extra shrimp flavor, then strain and add back to the pot for a more layered, homemade taste.

2) Watch the shrimp closely: once they turn pink and curl, they are done. Pull the pot off the heat immediately to prevent rubbery shrimp and let residual heat finish them gently.

3) Brighten at the end: finish each bowl with a squeeze of lime and a small pinch of fish sauce if needed. Acidity brings out the sweetness of the cabbage and shrimp and balances the broth.

4) Keep texture lively: slice the carrot and cabbage on the thinner side and add them in stages so they stay tender but still have some bite. Add fresh herbs just before serving so their aroma stays vibrant.

Vietnamese Cabbage And Shrimp Soup (Canh Bap Cai Nau Tom) Recipe

Recipe by Pho Tsventichi

0.0 from 0 votes

Servings

servings

Calories

204

kcal

Equipment: 1. Large pot (4 to 6 quart)
2. Cutting board
3. Chef’s knife
4. Vegetable peeler
5. Measuring cups and measuring spoons
6. Wooden spoon or heatproof spatula
7. Ladle for serving
8. Colander or slotted spoon for draining shrimp or rinsing cabbage

Ingredients

6 cups (1.4 liters) chicken broth or water
1 pound (450 g) whole shrimp, shells on and deveined if preferred
1 small napa cabbage (about 1 pound, 450 g), core removed and leaves chopped
1 medium carrot, peeled and sliced thin
1 small yellow onion, thinly sliced
2 garlic cloves, minced
2 tablespoons fish sauce
1 teaspoon sugar
1/2 teaspoon salt, plus more to taste
1/4 teaspoon ground white pepper
1 tablespoon vegetable oil
2 scallions, thinly sliced
2 tablespoons fresh cilantro or rau mùi, chopped (optional)
Wedges of lime for serving (optional)

Directions

Heat the vegetable oil in a large pot over medium heat. Add the sliced onion and sauté until translucent, about 2 minutes. Add the minced garlic and cook until fragrant, about 30 seconds.
Pour in the chicken broth or water and bring to a simmer.
Add the sliced carrot and simmer for 3 minutes to begin softening.
Add the chopped napa cabbage and continue to simmer until the cabbage is tender but still bright, about 3 to 4 minutes.
Stir in the fish sauce, sugar, 1/2 teaspoon salt, and ground white pepper. Taste and adjust seasoning as needed.
Add the whole shrimp, shells on and deveined if preferred, to the simmering soup. Cook until the shrimp turn pink and are opaque through the center, about 3 to 4 minutes.
Remove the pot from heat as soon as the shrimp are cooked to avoid overcooking.
Stir in the thinly sliced scallions and chopped cilantro or rau mùi if using.
Ladle the soup into bowls and serve with lime wedges on the side and steamed rice and a protein side dish if desired.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.