Vietnamese Spicy & Sour Soup
- Ready In:
- 45mins
- Ingredients:
- 19
- Serves:
-
6-8
ingredients
- 450 g medium shrimp, peeled and deveined
- 5 ml cornstarch, for dusting
- 45 ml peanut oil
- 1 1⁄2 liters chicken stock
- 30 ml tamarind paste
- 80 ml water
- 2 stalks celery, thinly sliced
- 350 g pineapple, fresh, peeled and cubed
- 1 large tomatoes, chopped
- 250 ml okra, thinly sliced
- 2 red chilies, thinly sliced
- 200 g bean sprouts
- 30 ml Thai fish sauce
- 10 ml ginger, thinly sliced
- 1 garlic clove, crushed and roughly chopped
- 20 ml sugar
- 2 ml salt
- 2 shallots, minced
- 125 ml fresh coriander leaves
directions
- Whisk tamarind with 80 ml water and set aside.
- Dust shrimp with cornstarch. Heat 30 ml/2 tbsp of oil in large frying pan over medium heat and stir-fry shrimp just until pink, 2-3 minutes. Remove from heat and set aside.
- In large saucepan, heat stock and tamarind juice over medium heat. Add celery, pineapple, tomato, okra, ginger, garlic and chilies; bring to a boil. Reduce heat to low; add sprouts. Stir in fish sauce, sugar and salt.
- Heat remaining 15 ml/1 tbsp oil in frying pan and stir-fry shallots until golden, taking care not to burn, about four minutes.
- Add shrimp to soup, stirring to combine. Remove from heat and serve, garnished with shallots and fresh cilantro. Serves 6-8.
- Note: Try to use fresh pineapple, not canned, for this dish. It makes all the difference.
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Reviews
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I followed the recipe with respect to the flavour profiles but had to make some substitutions as I could not find fresh okra or bean sprouts this week at local markets. I added diced white mushrooms in place of Okra and added some cooked rice vermicelli to my bowl then poured the hot soup on top. Had I had the bean sprouts it would tastealmost exactly like the soup I love at Saigon in Ottawa. Thank you for posting! There are no vietnamese nor thai restaurants where I live and having food allergies I frequently live on an asian style diet. This will be regularly making this soup from here on in. Yummmmm.
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To me, I though of the soup as a kind of sweet and sour soup which I thought was very tasty. I had to add more of the red chili in the chili oil to the soup to bring it up to my level of spicy. I like it hot. Otherwise, a very good soup for a cold winters day. Made for Chinese/Vietnamese New Years Tag Game 2012.
RECIPE SUBMITTED BY
<p>What can I say? I have been dabbling in the Kitchen for about thirty years and have gone from making Kraft Dinner to preparing international cuisine. Though my cooking skills are far from perfect, I have had a few compliments on the meals that I have provided. I enjoy cooking especially when cooking for friends. I have chosen to post my favourite recipes here on Recipezaar for those who wish to make them and for the friends who keep asking for them! Enjoy!</p>