A Comforting Bowl: Shrimp & Rau Má Soup with Rice
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There are some meals that just feel like exhaling. This one came together with what I had on hand—shrimp, a few aromatics, and a bundle of *rau má* (also known as pennywort), picked up on impulse during a trip to the Korean market.
I didn’t have a plan, but that’s usually where the magic happens in my kitchen.
What I ended up with was a light, brothy soup—earthy from the greens, savory from the shrimp and shallots, and just enough of that funky edge from fish sauce. I had it with rice, then added a little kimchi to the bowl halfway through, and honestly… it was even better.
Simple. Comforting. Worth sharing.
What is Rau Má (Pennywort)?
Rau má is a leafy green herb used throughout Southeast Asia, especially in Vietnamese and Thai cuisine. It has a mildly bitter, grassy flavor and is often blended into drinks, added to soups, or used in herbal medicine.
Why I love it:
- It’s known for its cooling properties and is used in traditional medicine to reduce inflammation.
- It’s rich in antioxidants and thought to support skin health and circulation.
- And it’s easy to incorporate—just toss it into soups or steep it into tea.
Recipe: Shrimp & Rau Má Soup
Serves: 2–3
Prep time: 10 minutes
Cook time: 20 minutes
Ingredients:
- 1 small bunch rau má (pennywort), washed and roughly chopped
- 1–2 shallots, thinly sliced
- 2–3 garlic cloves, minced
- 8–10 medium shrimp, peeled, deveined, and chopped
- 4 cups vegetable broth (or water + a bit of bouillon)
- 1–2 tsp fish sauce, or to taste
- Neutral oil for sautéing (like avocado or grapeseed)
- Cooked rice, for serving
- Optional: kimchi, for topping
Instructions:
1. Heat oil in a medium pot over medium heat. Sauté the shallots until soft and lightly caramelized.
2. Add garlic and cook just until fragrant—about 30 seconds.
3. Stir in the chopped shrimp and let them cook through, about 2–3 minutes.
4. Add your broth and bring to a gentle boil. Lower the heat and simmer for 5–10 minutes.
5. Add the rau má and fish sauce. Cook just until the greens soften (another 2–3 minutes).
6. Taste and adjust seasoning if needed. Serve hot with rice—and if you want a little punch, top with kimchi.
Serving Notes:
This soup is light but filling. I love it with jasmine or short-grain rice, and it holds up well as leftovers. If you’re not a fan of fish sauce, a bit of soy sauce or even miso or doenjang can work in a pinch—though I encourage giving the fish sauce a try for depth.
Why This Works for My Kitchen:
- Quick and easy
- Great for using up pantry/freezer staples
- Nourishing and light, especially when I’m not in the mood for something heavy
- Pairs well with Korean side dishes or rice
Have you cooked with rau má before—or tried it in a drink? I’d love to hear how you use it or if you give this soup a try. Leave a comment or tag me if you make your own version!
