Soulful Vietnamese Greens & Shrimp Soup

Ingredients

• 12 Jumbo Shrimp (butterflied)
• 1 1/2 pounds Collard Greens (chopped)
• 2 medium Shallots (sliced)
• Fresh Ginger (grated)
• 4 Garlic Cloves (minced)
• 2 tbsp Fish Sauce
• 1 medium Yuca (peeled and chopped into small pieces)
• 1 tsp Ground Black Pepper
• 1 tsp Kosher or Sea Salt
• 3-4 cups Water or chicken stock

Instructions

1. 1

   Heat a large saucepan or pot of water (chicken stock and be substituted for more flavor) over medium heat. Add salt and chopped yuca. Bring to a boil and simmer 15 minutes.

2. 2

   Add fish sauce, mix in well and let cook another 3 minutes or so. You're basically biding time as you build flavor.

3. 3

   Add the collard greens cooking for another 5 minutes.

4. 4

   Add the sliced shallots, garlic, ginger, salt and freshly ground black pepper. Mix in well and let simmer another 5 minutes.

5. 5

   Add the shrimp then cover with lid. Note I like to leave the shrimp tails on, but also butterfly the shrimp. To butterfly just slice a deep cut down the spine of each shrimp and then spread the sides so they fan out.

6. 6

   Shrimp cooks quickly so 2-3 minutes is sufficient. Any longer and the shrimp will become overcooked and chewy.

7. 7

   Remove the pot off heat and let rest uncovered for 5-10 minutes. Flavors will continue to come together and balance out in a very good way.