Amanda Vuu

vietnamese kabocha squash soup

a hearty, but healthy vietnamese kabocha squash soup with large pieces of squash, shrimp, turkey meatballs, shiitake mushrooms and chicken broth then topped with fresh scallions and cilantro! served with jasmine rice and fish sauce with thai chilies for dipping!

vietnamese kabocha squash soup Amanda Vuu
  • 5-10 minutes
  • 9 Servings
  • 1 cals


  • 1 pound ground turkey
  • 12 dried shiitake mushrooms, rehydrated
  • 1 bundle bean thread noodles, soaked in cold water
  • 1 1/2 t fish sauce
  • dash of white pepper
  • 1 quart chicken broth or stock
  • 3 quarts water
  • 1 kabocha squash, quartered, deseeded, roasted on a pan with water for 15 mins at 425 F
  • 1 pound frozen shrimp
  • fish sauce, to taste
  • 2 scallions, chopped
  • handful chopped cilantro
  • cracked black pepper for garnish


  1. 1) mix ground turkey, diced shiitakes, bean thread noodles, white pepper and fish sauce. mix with a fork until very very mixed. the more you mix it the better because it will make the meatball chewy and delicious. 2) pour the chicken broth and water into the large stock pot and bring it to a boil. once water is boiling, drop turkey meat in quenelles using two spoons into the soup. they will float after a few seconds. while meatballs are cooking prep squash. 3) peel skin off squash (or not the skin is good for you and delicious too but gives soup a greener color). dice into 1 1/2" dice. drop into the soup with the shrimp and halved mushrooms. soup is ready to serve when shrimp is cooked! taste and add fish sauce to taste to the soup. 4) top with chopped scallions, cilantro and a good amount of cracked black pepper! serve with jasmine rice and a small bowl of fish sauce and chopped thai chilies.
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