A bowl of Amaranth soup with green leaves, small pieces of meat, and crispy fried garnishes in a clear reddish broth, placed on a wooden surface.

Amaranth Soup / Canh Rau Den

Recipe by Chef Amanda Vong of Auntie Manna's

There are many soup dishes that my mother made when I was growing up but the Amaranth soup was always the most memorable one due to its beautiful deep red color. This soup is best served with a little bit of black pepper garnished on top.

Ingredients:

1 bag/bunch Amaranth

234 grams Shrimp

1 tsp Corn Starch

2 tbsp Chicken Powder

1 tbsp Garlic

1 tbsp Shallot

2 tbsp Fish Sauce

2.5 liters Water

1 tsp Oil

Fried Shallot

Black Pepper

Salt

Instructions:

  1. Pluck amaranth leaves off of the stem and wash.

  2. In a food processor, combine shrimp, 1 tsp sugar,  1 tsp salt, 1 tsp black pepper, dash of fish sauce.

  3. In a pot, medium heat, add oil and cook shallot and garlic until transparent (splash in fish sauce so it doesn't burn).

  4. Add water and bring to a boil, then using 1 tablespoon measurement to scoop shrimp paste into meatballs and add into the soup.

  5. Add amaranth until it wilts.

  6. Add a splash of fish sauce + 2 tsp of chicken powder.

  7. Serve with black pepper, fried shallot, and jasmine rice.