Sweet and Sour Tamarind Soup with Shrimp
A vibrant Vietnamese canh chua featuring plump shrimp in a light, tangy broth made with tamarind, pineapple, and tomatoes, balanced with a touch of fish sauce and finished with fresh herbs.
Ingredients
- 1.5 lbs large shrimp (31-40 count), peeled, deveined
- 1/4 cup tamarind paste (or concentrate)
- 2 cups fresh pineapple (or canned in juice), cut into chunks
- 4 roma tomatoes, cut into wedges
- 2 cups bean sprouts, rinsed
- 8 oz okra (or green beans), sliced into rounds
- 3 tbsp fish sauce
- 2 tsp granulated sugar
- 6 cups fish broth (or vegetable broth)
- 4 cloves garlic cloves, minced
- 2 tbsp neutral oil
- 1/2 cup fresh rice paddy herb or culantro (or cilantro), roughly chopped
- 1/2 cup fresh Thai basil leaves
Instructions
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1
Heat 2 tbsp neutral oil in a large pot over medium heat. Add 4 cloves minced garlic cloves and stir for 30 seconds until fragrant.
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2
Add 6 cups fish broth (or vegetable broth) and bring to a boil. Stir in 1/4 cup tamarind paste (or concentrate) until dissolved. Add 2 cups cut into chunks fresh pineapple (or canned in juice) and 4 cut into wedges roma tomatoes.
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3
Season with 3 tbsp fish sauce and 2 tsp granulated sugar. Simmer for 10 minutes until pineapple is slightly softened.
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4
Add 8 oz sliced into rounds okra (or green beans) and cook for 3 minutes. Add 1.5 lbs peeled, deveined large shrimp (31-40 count) and cook for 3-4 minutes until the shrimp are pink and opaque and reach an internal temperature of 145°F (63°C).
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5
Add 2 cups rinsed bean sprouts and turn off the heat. The residual heat will soften them slightly while keeping some crunch.
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6
Ladle into bowls and top generously with 1/2 cup roughly chopped fresh rice paddy herb or culantro (or cilantro) and 1/2 cup fresh Thai basil leaves. Serve with steamed rice.