Chinese soup of leek with shrimps

This Chinese leek and shrimp soup

This Chinese leek and shrimp soup is very simple and ready in no time. This soup is mixed with Chinese sherry and immediately provides that specific flavor. On the advice of my friend with roots in Hong Kong, I use this Taiwan Shaohsing wine. This Chinese soup is ready in 15 minutes and is enough for 3 people as a side dish or lunch.

Chinese leek soup with shrimp #122 translated from Beb Vuyk’s Groot Indonesisch Kookboek, page 128.


  • 1 liter chicken stock
  • 100 grams of leek
  • 100 grams of shrimp (cooked)
  • 50 grams of laksa
  • juice of 1 clove of garlic
  • pinch of ginger powder
  • 2 tablespoons of sherry
  • 1 tablespoon Japanese soy sauce
  • pinch of vetsin
  • pepper
  • salt
  • Soak the laksa in some lukewarm water for at least fifteen minutes.
  • Cut the leek into pieces of +/- 2 cm and cut these pieces lengthwise into extremely thin strips.
  • Bring the stock to the boil with the garlic juice and ginger powder.
  • Add the squeezed out laksa, the leek, the vetsin and let it all cook for 3 minutes.
  • Finish the soup with the sherry and soya.
  • Place the shrimps in soup cups or terrine and pour the boiling soup over them.

Beb Vuyk mentions laksa in her dish. Laksa, to my knowledge, is a Malaysian dish of hot, coconut soup with thick noodles. But Beb often names laksa in her recipes, and she means noodles that are easy to soften with some hot water. Thick noodles need to be cooked longer. I use a similar thin noodle here that I have to cook shortly; for 3 minutes.

I finely chop 100 grams of leek, as Beb prescribes; pieces of 2 centimeters in length into thin strips. In the meantime, my liter of stock is getting hot and I let the leek cook in it for a few minutes, together with the squeezed clove of garlic.

The sherry and ketjap can now be added, together with some pepper and some extra salt (the soup needed that). I let everything cook for a while so that the alcohol from the sherry is removed as much as possible. Because my noodles are already cooked, I pour the soup onto the noodles with the cooked shrimp in the bowls.

This Chinese soup of leek and shrimp is very simple and ready in no time. This soup is mixed with Chinese sherry and immediately provides that specific flavore soup has a very specific smell. We think it’s very Chinese. Tasty! The soup is very light, you can easily slurp it down. The shrimps absorb the delicious flavor of the broth well. I really think this soup is a side dish, especially for people who like noodles. My daughter loves this dish.

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