Vietnamese Spicy & Sour Soup
- Reviews 2
Ready In: 45 mins
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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