Vietnamese Fisherman's Soup

Recipe by Hey Jude
MAKE IT SHINE! ADD YOUR PHOTO
READY IN: 45mins
SERVES: 6
UNITS: US

INGREDIENTS

Nutrition
  • 14
    lb medium raw shrimp, peeled and deveined
  • 13
    lb boneless skinless salmon, cut into bite size pieces
  • 14
  • 1
    tablespoon vegetable oil
  • 1
    teaspoon ground chili paste
  • 1
    teaspoon minced garlic
  • 5
    cups unsalted chicken stock or 5 cups low sodium chicken broth
  • 2
    medium tomatoes, cut into thin wedges
  • 2
    cups freshly cut pineapple chunks
  • 12
    medium onion, cut into thin wedges
  • 2
    tablespoons fish sauce
  • 3
    tablespoons sugar
  • 14
    teaspoon salt
  • 2
    tablespoons tamarind pulp, soaked in
  • 13
    cup hot water, and pushed through a sieve
  • 4
    tablespoons fresh lime juice
  • 1
    tablespoon chopped fresh rice paddy herb or 1 tablespoon saw-leaf herb (this ingredient gives the soup it's 'sour' flavor)
  • 1
    tablespoon chopped fresh Thai basil
  • 2
    tablespoons fried shallots, for garnish (instructions follow)
  • 1
    cup vegetable oil, for frying shallots
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DIRECTIONS

  • Bring water to a boil in a medium pot.
  • Using a strainer with a long handle, blanch all seafood for about 10-20 seconds (this removes impurities and keeps the chicken stock clear when you add the seafood later); set seafood aside.
  • Discard water and wipe the pot dry; add the oil and heat over moderate heat; add the chili paste and garlic and allow to sizzle until fragrant, about 10 seconds.
  • Add the chicken stock and bring to a boil; add the seafood, tomatoes, pineapple, onion, fish sauce, sugar, salt, tamarind and lime juice; cook until seafood is just done, about 3-5 minutes.
  • Remove from heat and add bean sprouts and herbs; garnish with fried shallots and serve piping hot.
  • Fried shallots: line a cookie sheet with paper towels and spread thinly sliced shallots on top (use about a cup of shallots); let sit for 15-20 minutes to air dry (makes the shallots crispier); heat the oil in a skillet over low heat; add the shallots and and stir them so they don't tangle; fry the shallots until golden, about 5 minutes and with a slotted spoon, remove and drain them on paper towels.
  • When shallots are cool, transfer to a glass jar with a tight-fitting lid and they'll keep at room temperature for 2 weeks.
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