Sweet and Sour Tamarind Soup with Shrimp

Name: Sweet and Sour Tamarind Soup with Shrimp
Prep time: 35 min
Cook time: 25 min
Total time: 60 min
Yield: 4 servings
Cuisine: Vietnamese
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 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

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.

60 minMediumServes 4200 cal/serving

VietnameseSoupStovetopPescatarianLow CarbDairy-FreeAlcohol-FreeCorn-Free

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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 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

1

Heat 2 tbsp neutral oil in a large pot over medium heat. Add 4 minced garlic cloves and stir for 30 seconds until fragrant.
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.
3

Season with 3 tbsp fish sauce and 2 tsp granulated sugar. Simmer for 10 minutes until pineapple is slightly softened.
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).
5

Add 2 cups rinsed bean sprouts and turn off the heat. The residual heat will soften them slightly while keeping some crunch.
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.

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Questions

How do I know when Sweet and Sour Tamarind Soup with Shrimp is done?

Go by the cues in the method rather than the clock. Step 3: cook until pineapple is slightly softened. Step 4: cook until the shrimp are pink and opaque and reach an internal temperature of 145°F (63°C). A reading of 145 F on a thermometer settles it.

What can I use instead of Thai basil in Sweet and Sour Tamarind Soup with Shrimp?

The entry for Sweet and Sour Tamarind Soup with Shrimp calls for 1/2 cup fresh Thai basil leaves. In its place: Italian basil with a few mint leaves comes close. Add it off the heat.

Can I use frozen shrimp instead of shrimp in Sweet and Sour Tamarind Soup with Shrimp?

Yes; most shrimp sold as fresh were frozen once already. Thaw them under cold running water for about ten minutes and pat them very dry so they sear instead of steaming. As written, the entry for Sweet and Sour Tamarind Soup with Shrimp uses 1.5 lbs large shrimp (31-40 count), peeled, deveined.

Does Sweet and Sour Tamarind Soup with Shrimp contain shellfish?

Yes: 1.5 lbs large shrimp (31-40 count), peeled, deveined. The full allergen list for this entry is shellfish and fish. Packaged ingredients vary by brand, so check labels if the allergy is serious.

How long does Sweet and Sour Tamarind Soup with Shrimp keep?

Refrigerate Sweet and Sour Tamarind Soup with Shrimp for up to four days, or freeze it in portions for up to three months. Reheat gently on the stovetop with a splash of water or stock to loosen it. The fresh herbs will go on swelling in the broth; for the best texture on day two, store that part separately or cook it fresh.

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