Gingery Broth with Wilted Greens
Gingery Broth with Wilted Greens is one of those soups that you crave in the dead of winter as well as during hot, steamy summer days. It’s a multi-purpose, all-season, healthy Vietnamese-style soup. The greens make the soup rich in nutrients while the ginger lends its soothing, healing powers.
Jump to RecipeIngredient Prep
Prep all soup ingredients – slice onions, chop ginger and greens (or use prepped pre-packaged greens to simplify), measure water, fish sauce and salt, and peel and devein shrimp.
Making the Broth Base
Heat oil in a medium pot over medium heat. Once oil is hot, add onion to the pot and cook, stirring occasionally until onions have softened but not browned, about 3 to 4 minutes. Then add water to the onions and season with salt and fish sauce. Increase heat to medium-high and bring broth to a soft boil. Once it boils, cook for 3 to 5 minutes.
Adding the Greens, Ginger, and Shrimp
Next, add a big handful or two of chopped greens and cook until greens are wilted, approx 3-5 minutes. Add ginger and shrimp (if desired) to the broth. As soon as the shrimp turn color on both sides approx 1-2 minutes, they’re cooked through. Remove pot from heat and let broth flavors meld, uncovered, for 5 to 10 minutes.
Gingery Broth with Wilted Greens
Ladle soup into separate bowls or one large bowl and finish with flavor boosters (more kosher salt and/or fish sauce, chopped scallions, crispy shallots, etc) as desired.
Gingery Broth with Wilted Greens
Ingredients
- 1 tablespoon neutral oil vegetable or canola
- 1/2 medium onion sliced (red, white or yellow)
- 5 cups cold water
- 1/2 teaspoon kosher salt
- 1 tablespoon fish sauce
- 8 ounces chopped greens (mustard greens, kale, radish tops, and/or spinach) approx. 1-2 big handfuls; making sure any fibrous stems are removed
- 1 1/2 teaspoons finely chopped ginger fresh
- 1 lb. raw, peeled, and deveined shrimp (whole or chopped), preferrably 10-15 count, optional
- kosher salt fish sauce, chopped scallions, crispy shallots can be added as final flavor boosters, if desired
Instructions
- Heat oil in a medium pot over medium heat. Once oil is hot, add onion to the pot and cook, stirring occasionally until onions have softened but not browned, about 3 to 4 minutes. Then add water, salt, and fish sauce.
- Increase heat to medium-high and bring broth to a soft boil. Once it boils, cook for 3 to 5 minutes.
- Next, add a big handful or two of chopped greens and cook until greens are wilted, approx 3 minutes.
- Add ginger and shrimp (if desired) to the broth. As soon as the shrimp turn color on both sides (approx 1-2 minutes), they're cooked through. Remove pot from heat and let broth flavors meld, uncovered, for 5 to 10 minutes.
- Ladle into separate bowls or one large bowl and finish with flavor boosters (more kosher salt and/or fish sauce, chopped scallions, crispy shallots, etc.) as desired.
Notes
Recipe from Bonappetit.com.
If you like this recipe, you may also like these other GFchow recipes. Thai Red Curry Noodle Soup, Asian Mushroom and Herb Noodle Soup, and Asian-Glazed Shrimp and Calamari with Wilted Basil.
GLUTEN FREE DISCLAIMER
The recipes you find here are considered by me to be gluten free. However, it is up to you to make sure the ingredients you use are gluten free. Whenever possible, I will list specific brands of ingredients that I use, but always be sure to check the labels yourself to verify the item is gluten free.
This recipe was super easy to make and delicious. I was skeptical that such a small amount of ginger would be enough to flavor the soup, but the soup was very flavorful. I cut the shrimp in half lengthwise before putting in the broth to make them more “bite sized”. The whole family enjoyed and I will definitely add this to the rotation.
I just knew your family would love this soup recipe. It’s such an easy soup to make and it tastes so good. Each spoonful feels so healing. I’m making this tomorrow and I’m going to add tofu instead of shrimp.
Brilliant! Made this for lunch and it was the perfect pick me up on this cold winter day. Refreshing and filling and a perfect base for other protein and vegetables – I threw in my leftover salmon from dinner and some mushrooms.
That’s the Covid way! Your version sounds delicious!