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What goes well with Pennywort soup? Summary of simple and delicious pennywort soup recipes

Pennywort soup is a familiar dish in the hot season, standing out with its light cool taste and very characteristic aroma. Not only does it help to cool down, pennywort is also easy to combine with many other ingredients to create light but still rich and nutritious soups. If you are wondering what to cook pennywort soup with, or do not know how to transform pennywort to make it both attractive and easy to eat, let’s explore the article below with Kamereo.

Minced meat and pennywort soup

Pennywort and minced meat soup brings the natural sweetness of the meat combined with the coolness of pennywort, creating a bowl of sweet and fragrant green soup. When eating, the first feeling is the sweetness of the broth, then the light crunchiness of pennywort and the soft, fatty minced meat. This is the type of soup that becomes more and more “addictive” the more you eat, especially suitable for hot days.

How to cook:

  1. Prepare minced meat, lightly marinate with salt, pepper and a little minced onion to make the meat more fragrant.
  2. Fry the shallots until golden brown, add the minced meat and stir-fry until soft and firm, helping the soup not to become cloudy.
  3. Pour in water or bone broth, bring to a boil to let the meat bring out the sweetness in the broth.
  4. When the water is clear and fragrant, add the washed pennywort. Use chopsticks to stir gently so the vegetable cooks evenly.
  5. Cook for another 1-2 minutes, season to taste and turn off the heat immediately so the vegetables retain their beautiful green color and are not bitter.
A bowl of green, cool, sweet and clear water with pennywort and minced meat soup
A bowl of green, cool, sweet and clear water with pennywort and minced meat soup

Pennywort soup with fresh shrimp

This soup has the characteristic sweet taste of fresh shrimp, a mild but deep and completely natural sweetness. When mixed with pennywort, the broth becomes clear and cool, each leaf of the vegetable is flavorful, crispy and lightly fragrant, very pleasant. The shrimp is cooked just right so it still retains its softness and sweetness, combined with pennywort to create a cool, sweet and refreshing feeling in the mouth. The bowl of soup is simple but has its own appeal, eating it makes you feel light, refreshed and extremely delicious.

How to cook:

  1. Peel and devein the fresh shrimp, then mince or pound lightly to keep them from falling apart when cooked. Season with a little salt and pepper.
  2. Bring water or broth to a boil. If you want sweeter broth, you can stir-fry the shrimp heads first, then add the water and boil.
  3. Add pennywort and cook for 30-40 seconds, to soften the vegetable but keep it green.
  4. Add marinated shrimp, stir gently.
  5. Season with fish sauce, seasoning powder, and a little sugar to taste. When the shrimp turns a beautiful orange color, turn off the heat immediately.
Fresh shrimp and pennywort soup with eye-catching green color

Beef and pennywort soup

The tender and sweet beef, when combined with pennywort, creates a refreshing yet energetic soup. The broth has a natural sweetness, mixed with a little fat from the beef, while the pennywort is green and crispy, not pungent. When you eat it, you will feel the harmonious combination: tender beef, cool pennywort, and clear broth.

How to cook:

  1. Slice beef thinly, marinate lightly with cooking oil, minced garlic, seasoning powder and pepper to soften the meat and absorb the flavor.
  2. Fry onions until fragrant, then add beef and stir-fry over high heat for 20-30 seconds to keep the meat from becoming tough.
  3. Add water and bring to a boil to retain the sweetness of the meat.
  4. When the water boils and the beef is just cooked, add the pennywort.
  5. Cook for about 1 more minute, season to taste and turn off the heat immediately. Do not cook for too long because pennywort can easily change color.
Sweet and soft beef soup with pennywort and clear broth 
Sweet and soft beef soup with pennywort and clear broth

Dried shrimp and pennywort soup

Dried shrimp brings a distinctive, salty and strong sea aroma. When cooked with pennywort, the broth is clear but the taste is very rich, sweet and refreshing. Pennywort and dried shrimp soup with pennywort is soft but still green, dried shrimp is rich, salty and fragrant, eaten with hot rice is extremely delicious.

How to cook:

  1. Soak dried shrimp for 15-20 minutes to soften and reduce saltiness.
  2. Fry onions, add shrimp and stir-fry briefly to create aroma.
  3. Pour water in and bring to a boil, skim off foam to make the water clear.
  4. When the water is sweet and fragrant, add pennywort and stir gently.
  5. Cook for another 1-2 minutes, season lightly to keep the natural flavor of the dried shrimp.
A bowl of fragrant, rich, clear water with pennywort soup cooked with dried shrimp
A bowl of fragrant, rich, clear water with pennywort soup cooked with dried shrimp

Crab and pennywort soup

Dish pennywort soupCooking crab always makes people remember forever because of its unique flavor, both light and fatty. The freshwater crab broth is light and fragrant, when combined with pennywort, the sweetness is even more intense. The golden crab fat floating on the surface of the soup looks extremely attractive, while pennywort retains its gentle green color and moderate softness. When you put the spoonful of soup to your mouth, you will immediately feel the coolness spreading down your throat but still mixed with a bit of fat from the freshwater crab, creating a full and refreshing feeling.

How to cook:

  1. Filter the crab thoroughly to make the crab juice smooth and free of residue.
  2. Place on stove and simmer until crab fat floats, gently scoop out fat and set aside.
  3. Continue to boil the crab water until it boils gently, add pennywort.
  4. When the vegetables are cooked, add the crab paste back into the pot.
  5. Just add a little salt or fish sauce to keep the natural sweetness.
Crab soup with golden yellow pennywort, green pennywort, and attractive light, fatty broth
Crab soup with golden yellow pennywort, green pennywort, and attractive light, fatty broth

Vegetarian pennywort and mushroom soup

The vegetarian pennywort soup cooked with mushrooms brings a light flavor but is still very full and pleasant. Mushrooms have a natural sweetness, when combined with gotu kola, it will create a clear, fragrant and cool broth. The gotu kola retains a moderate softness and crunchiness, the mushrooms are flavorful, and it feels delicious. Whether used in vegetarian meals or daily meals, vegetarian pennywort soup with mushrooms always brings a refreshing feeling and is very easy to eat.

How to cook:

  1. Use straw mushrooms, shiitake mushrooms or oyster mushrooms, wash and cut into bite-sized pieces.
  2. Fry onion or ginger until fragrant.
  3. Add mushrooms and stir-fry briefly to bring out the natural sweetness.
  4. Pour water to boil, skim off foam to make clear water.
  5. Add pennywort, season with salt and rock sugar to create a natural flavor.
  6. Cook for another minute and you have a delicious bowl of vegetarian soup.
Light vegetarian soup with pennywort and mushrooms, white mushrooms

Chicken and pennywort soup

Chicken and pennywort soup brings a light flavor but still nutritious enough for family meals. The chicken broth is sweet and fragrant, when mixed with pennywort it becomes even clearer and cooler. Fresh green pennywort, soft and chewy chicken create a harmonious, easy-to-eat whole, suitable for both adults and children. This type of pennywort soup is both warm and refreshing, very suitable for days when you want to eat a light meal.

How to cook:

  1. Choose chicken breast or thigh, wash and tear or cut into small pieces.
  2. Fry onions, add chicken and stir-fry until the meat is fragrant and not mushy.
  3. Add water or chicken broth and cook until meat is tender.
  4. When the chicken is cooked, add pennywort and stir gently.
  5. Season with salt, fish sauce and a little pepper. Turn off the heat when the vegetables are still green and not too soft.
Chicken and pennywort soup with tender chicken, sweet broth and fresh green pennywort
Chicken and pennywort soup with tender chicken, sweet broth and fresh green pennywort

Frequently Asked Questions

How to cook pennywort soup without bitterness?

To cook pennywort soup without bitterness, you should choose young pennywort with small leaves and fresh green color because this type has a milder taste. After picking clean, wash thoroughly and soak the vegetables in diluted salt water for a few minutes to reduce the pungent and natural bitter taste. When cooking, do not add the vegetables too early because pennywort cooks very quickly, if cooked for a long time, it will easily turn dark and the bitter taste will be more obvious. It is best to add the vegetables when the water is boiling and cook for about a minute then turn off the stove. Season the vegetables last so that the vegetables retain their green color and natural refreshing flavor. If you follow these steps correctly, you will have a pot of pennywort soup that is sweet and not bitter at all.

Can pregnant women eat pennywort soup?

Gotu kola is cold in nature, so not all pregnant mothers can use it comfortably, so eating pennywort soup needs to be considered based on the gestational age and health status of the mother. In the first 3 months of pregnancy, pregnant women should avoid using gotu kola in any form because it can increase the risk of miscarriage, especially in those with a history of miscarriage or difficulty maintaining pregnancy. From the 4th month onwards, pregnant women can still eat pennywort soup but only in small amounts and moderate frequency. For mothers with constipation, eating pennywort soup 1-2 times/week can help with bowel movements, reduce discomfort and support hemorrhoids quite well. However, absolutely do not abuse or eat continuously for many days because it can easily cause a cold stomach and affect digestion. It is best for pregnant women to consult a doctor if they want to add gotu kola to their weekly menu to ensure safety for both mother and baby.

Kamereo – Prestigious wholesale supplier of pennywort, good price for F&B businesses

If you are looking for a source of fresh, clean and stable pennywort for your restaurant, eatery or industrial kitchen, Kamereo is a reliable choice. Pennywort is harvested daily from standard gardens, ensuring green, crispy leaves that stay fresh for a long time, very suitable for cooking pennywort soup or preparing many other dishes.

Buy fresh and delicious pennywort at good prices at Kamereo:

Kamereo also brings great advantages to F&B businesses thanks to its simple, easy-to-track online ordering system, along with the ability to deliver quickly within the day. Businesses can order large quantities at competitive wholesale prices, clear contracts and full VAT invoices, supporting cost optimization and accounting work. Professional, transparent working processes and 24/7 customer care support help kitchens operate smoothly and without interruption of raw material sources. With Kamereo, you can be completely assured of the quality of pennywort as well as all fresh items provided every day.

Kamereo – Application providing fresh and good priced wholesale jute for F&B businesses

Conclusion

Pennywort soup not only is it a cool, easy-to-cook dish, it also brings a feeling of lightness, cooling the body and goes well with rice on hot days. From pennywort cooked with shrimp, minced meat, field crab to vegetarian dishes, each combination has its own flavor, but the common point is that they are all fragrant, sweet and good for health. When choosing fresh and clean ingredients, the soup will retain its natural sweetness and attractive green color, bringing a more complete experience to the meal. If you are looking for a source of fresh, stable and good-priced pennywort to prepare every day, especially for restaurants or large-scale kitchens, Kamereo is a reliable choice. Visit Kamereo.vn now to order fresh pennywort at wholesale prices, helping you prepare bowls of fragrant, sweet, nutritious and flavorful soup for diners.

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I am a Content SEO Writer specializing in the culinary and F&B marketing field, passionate about uncovering the stories behind food and dining brands. My experience comes from collaborating with chefs, restaurants, cafes, and real F&B projects. I focus on consumer insights, emerging food trends, and crafting content that connects dishes, brands, and customers.View Author posts

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