Red Amaranth Soup (Red Shen Choy)

4 cups Red Amaranth Leaves (Yin Choy)

Marinate for the Shrimp
4 oz Shrimp, raw
1 tbsp Garlic
1 dash Sea Salt
1/8 tsp Pepper, white

For the Pot of soup
3 tsp Garlic
1 tbsp Roland Fish Sauce
1 Green Onions chopped
5 cups (8 fl oz) Water, tap

To prepare the Red Amaranth (Red Shen Choy), cut the leaves in 1 1/2 inch pieces. Cut the stalk into smaller pieces. Rinse and wash, then set aside.

Peel and de-vein the shrimp. Add minced garlic into the shrimp; add a pinch of sea salt and some white pepper. Mince it until it becomes a paste texture (I use a mini food processor and pulse until it is a paste).

In a pan, add cooking spray and 1 tbsp. minced garlic sauté for 40 seconds until lightly brown. Add the shrimp. Cook on medium heat until shrimp turns pink.

Remove from heat and add 5 cups water. Heat pan to a simmer, add in 1/2 tsp sea salt, 3/4 tsp sugar, 1 tbsp. Fish Sauce or to taste. Add some white or black pepper and the chopped Red Amaranth. Cook until stems are tender, about 5 minutes. Add 1 chopped Green Onions. Give it a quick mix and remove from heat. The leaves will give the soup a nice red color.

Servings size: makes 6-1cup servings