Loofah Soup with Shrimp

Loofah soup is from the Philippines, fairly simple and inexpensive to make! It is an everyday soup made of coconut milk, eggs, shrimp and garlic. The loofah in the recipe is the locally known name for a kind of plant called Cyperus Papyrus, native to the Philippines. It is a kind of grass, with very rough fibers, hence the name. The fibers are tough and hard. It is a kind of a sponge, that can absorb the water very well. The fibers are used for many purposes including sponge making and paper making.

“Loofah Soup with Shrimp” is my first attempt at a food blog, and I hope it will be a place where all my cooking experiments can be talked about and shared. I love to cook and eat, and I’m not afraid to try a new recipe, especially when it’s based on a dish I haven’t yet tried. When I did some searching on the internet for recipes using loofah, I found a few, but I wasn’t really able to find a recipe that sounded interesting to me.  So, I decided to give it a shot and create my own. I was able to use what I had on hand and came up with a very tasty and an very unique soup that actually tasted a bit like

While I have never had a loofah, I have always wanted to try one. I have heard of a dish in a certain coastal island where you make a loofah soup with shrimp. For the dish to work, you must use a loofah. I am a little confused on how that works, but I can go with it. I think that if you use a loofah, you are already ahead of the game. That is, you are already a little weird. I don’t know what it is, but I think we all are.

Loofah Soup with Shrimp

Let’s get cooking! Loofah Soup with Shrimp is a simple and straightforward dish to prepare at home. Loofah is a famous ancient vegetable that has been grown in Cambodia since the tenth century. The gourd family includes loofah. The green loofah resembles large cucumbers and may be eaten as well as used as a homeopathic medication to regulate the menstrual cycle, treat liver disorders, and relieve constipation.

The fiber from ripe loofah is known for being one of the finest exfoliants, with the natural ability to keep skin looking healthy and youthful. Slippers, hats, hand fans, rugs, baskets, soap, body scrub lotion, and cosmetic pads for removing the top layer of dead skin were all manufactured from loofah. Our folks use dry fibrous loofah as a bath sponge and to clean dishes at home. Cooked loofah is delicious and has a pleasant mild fragrance.


1/2 pound (225 gram) peeled and deveined shrimp    
a quarter teaspoon of salt    
black pepper, 1/4 teaspoon    
2 green onion stalks, chopped    
4 quarts water    
2 pounds (900 g) of peeled and julienned loofah    
2 tblsp. fish sauce    
sugar (one spoonful)    
1 egg, beaten    

Loofah Soup with Shrimp Recipe Instructions

  1. Put the shrimp, salt, black pepper, and green onion in a small bowl, toss well, and set aside.
  2. Fill a soup pot halfway with water and bring to a boil.
  3. Cook until the loofah is tender, about 10 minutes.
  4. Cook the marinated shrimp until it acquires a deeper pink hue.
  5. Fish sauce and sugar are used to season the dish.
  6. Slowly drops the beaten egg into the boiling soup and stirs it in.

Serve immediately with rice.

Enjoy it



Soup with Shrimp and Taro Roots (Related Recipe)

daily value in percent

93.6 g (34% total carbohydrate)

478mg 159 percent Cholesterol

5.7 g of total fat (7% of total fat)

Saturated Fat: 1.7g (9%).

9.1 grams of dietary fiber (33%)

65.3g 131 percent protein

Sodium (4707mg) is 205 percent of the total.

85.5 g sugars 171 percent

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Loofah soup with shrimp is one of those soups that can be a little hard to make, but taste oh so good. The trick to making this soup is in the fact you use loofah sponge in the stock and the shrimp is cooked in the stock. The loofah sponge gives the soup a nice creamy texture and the shrimp adds a nice flavor to the soup. You will need a loofah sponge if you would like to make this soup. You can buy the loofah sponge on amazon.com. Read more about how to cut luffa and let us know what you think.

Una is a food website blogger motivated by her love of cooking and her passion for exploring the connection between food and culture. With an enthusiasm for creating recipes that are simple, seasonal, and international, she has been able to connect with people around the world through her website. Una's recipes are inspired by her travels across Mexico, Portugal, India, Thailand, Australia and China. In each of these countries she has experienced local dishes while learning about the culture as well as gaining insight into how food can be used as a bridge between different cultures. Her recipes are often creative combinations of traditional ingredients from various different cuisines blended together to create something new.