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Pennywort Shrimp Rice Soup

Pennywort Shrimp Rice Soup in bowl
Pennywort is also known as centella asiatica or in Vietnamese "rau ma", an edible herb that is common in Asian culture. We actually grow rau ma in our backyard and it grows very easily, literally like weeds! Pennywort is versatile, it can be juiced or blended for a refreshing drink or cooked.
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July 15, 2018

Pennywort Shrimp Rice Soup in bowlPennywort is also known as centella asiatica or in Vietnamese "rau ma", an edible herb that is common in Asian culture. We actually grow rau ma in our backyard and it grows very easily, literally like weeds! Pennywort is versatile, it can be juiced or blended for a refreshing drink or cooked.

When we make rice, we sometimes have extra. Instead of keeping the rice "warm" all day and plugged in the rice cooker, we will store the rice in the fridge. A quick way to have a new meal while reheating the rice is to prepare this soup.

Note: Recipe varies depending on how much rice and ingredients you have. Add more or less depending on your preference, this recipe is very flexible to your liking.

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Prep Time: 15 minutes

Cook Time: 10 minutes

Total Time: 25 minutes

Yield: 2-3 people

Ingredients:

  • 1.5 cup water
  • 2 cups pennywort
  • 8 jumbo shrimp
  • Dash of salt and pepper
  • 1/2 Tbsp fish sauce
fresh pennywort
 

Steps:

  1. Wash and trim pennywort.
  2. Wash shrimp and sprinkle dash of salt and pepper.
  3. Heat oil in a skillet over medium heat. Sauté shrimp for 3-4 minutes.
  4. In a small pot, boil water. Add pennywort and fish sauce stir for 3 minutes.
  5. Reduce heat and add shrimp. Ready to serve immediately hot. Scoop into a bowl of rice. *My fiancé already ate a bowl before I snapped a picture, he was too hungry!
  6. Pennywort Shrimp Rice Soup
     
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