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Best Easy Shrimp and Loofah Soup Recipe

Name: Best Easy Shrimp and Loofah Soup Recipe
Total time: 25 min
Yield: 300 g
Ingredients: Shrimp (peeled, deveined) 12 oz; Loofah gourd (peeled, sliced) 2 pieces; Egg white 2 pieces; Chicken broth (low-sodium) 4 cups; Green onion (sliced) 2 stalks; Salt 0.5 tsp; White Pepper 0.25 tsp; Sesame oil 1 tsp

Plump shrimp and tender loofah gourd create a delicate, light soup. This healthy, high protein family dish is low calorie and naturally fresh, perfect for summer meals.

Cook 25 min Difficulty EASY 130 kcal

#high protein #low calorie #healthy soup #summer recipe

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Ingredients

Main ingredients

Shrimp (peeled, deveined) 12 oz
Loofah gourd (peeled, sliced) 2 pieces
Egg white 2 pieces
Chicken broth (low-sodium) 4 cups
Green onion (sliced) 2 stalks

Seasonings/Sauce

Salt 0.5 tsp
White Pepper 0.25 tsp
Sesame oil 1 tsp

Nutrition summary

Carbohydrates 10 g 31%

Protein 17 g 52%

Fat 2.5 g 17%

Serving size 300g

Cooking steps

1

Pat shrimp dry and toss with a pinch of salt and egg white for 5 minutes to enhance tenderness.
2

Heat a medium pot over medium heat. Pour in chicken broth and bring to a gentle simmer.
3

Add sliced loofah gourd. Simmer uncovered for 5 minutes until the loofah starts to soften and turns translucent.
4

Add prepared shrimp and cook for 2–3 minutes on medium-high heat, just until they curl and turn pink. Avoid overcooking.
5

Reduce heat to low, add green onion, white pepper, and sesame oil. Taste and adjust salt. Serve hot immediately.

Personalized Q&A

Q. What's the key ingredient in this Shrimp and Loofah Soup recipe?

The standout ingredients in this soup are the plump shrimp and fresh loofah gourd. Shrimp brings a sweet, briny flavor and provides the main source of protein, while loofah gourd creates a unique, silky texture with a mild, refreshing taste. Together, they define the delicate, healthy character of the dish.

Q. What’s an important cooking tip for making this soup taste best?

Gentle simmering is the key. Add the sliced loofah first and simmer until just translucent to preserve its tenderness. Then, cook the shrimp only until they curl and turn pink to keep them juicy—overcooking can make shrimp rubbery. Finish with seasonings after removing from heat for a fresh taste.

Q. How can I prevent the shrimp from becoming tough or rubbery in this soup?

To keep the shrimp tender, briefly marinate them with salt and egg white before cooking. Add the shrimp to the simmering soup toward the end and cook them only until they curl and turn pink, about 2–3 minutes. Avoid boiling the soup vigorously after adding shrimp.

Q. How nutritious is this soup per serving?

Each 300g serving contains approximately 130 kcal, with 17g protein (52% of total calories), 10g carbohydrates (31%), and only 2.5g fat (17%). This makes it a high-protein, low-calorie option that's light but satisfying—ideal for healthy summer meals.

Best Easy Shrimp and Loofah Soup Recipe

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