Water spinach soup with shrimp paste
Water spinach soup with shrimp paste is a light, savory, and aromatic soup popular in Southeast Asian cuisines, particularly in Thailand, Malaysia, and Indonesia. The dish features tender water spinach (kangkung) simmered in a flavorful broth made with fermented shrimp paste (belacan or kapi), often with garlic, chilies, and sometimes a touch of coconut milk or tamarind for balance.
🍽️ Nutrition at a glance
This soup is generally low in carbohydrates and fat, with the primary nutrients coming from the water spinach, which is rich in vitamins A, C, and iron, and the shrimp paste, which adds protein and minerals. A typical serving contains around 80-120 calories, depending on the amount of shrimp paste and any added fats.
Nutrition breakdown
| Calories | 85 kcal |
| Protein | 7.5 g |
| Carbs | 5 g |
| Fat | 3.5 g |
| Fiber | 2 g |
| Sugar | 1.5 g |
| Sodium | 950 mg |
| Vitamin A | 4500 IU |
| Vitamin C | 35 mg |
| Vitamin K | 120 mcg |
| Iron | 3.0 mg |
| Calcium | 120 mg |
| Potassium | 400 mg |
| Magnesium | 50 mg |
| Folate | 60 mcg |
Per 1 cup (240 g) · estimated, varies by recipe
💡 What's interesting
The use of fermented shrimp paste is a cornerstone of many Southeast Asian cuisines, providing a deep umami flavor that is both pungent and complex. Nutritionally, the combination of iron-rich water spinach and mineral-dense shrimp paste makes this a surprisingly nutrient-dense dish, often enjoyed as a quick, comforting, and healthful home-cooked meal.
