This is a very common version of a typical Vietnamese clear soup with a fruity, spicy-tart broth based on tamarind.
What you'll need
Saucepan
Sharp knife
tenderizer or muddler
Cutting board
Soup pot
Ladle
Stovetop
Ingredients
Serves 6
3 cups Chicken Stocklow-sodium or 3 cups Vegetable Brothlow-sodium
3 cups Water
1 Onionsmall, sliced thinly
2 tablespoons Tamarind Pasteor 1/4 cup fresh lime juice
1 stalk Lemongrassbruised and tied into a knot, or 1 wide ribbon of fresh lime peel
1 tablespoon Fish Sauce
2 stalks Celerysliced thinly
4 Roma Tomatoescut into thin wedges
1 1/2 cups PineappleFresh, diced
1 cup Bean Sprouts
8 ounces Shrimppeeled or of Tofudiced
1 Green Onionsliced thinly
2 tablespoons Cilantrochopped
Directions
1.Combine all ingredients for the broth (stock, water, onion, tamarind paste, lemongrass, chiles, fish sauce) in a saucepan. Bring to a boil, then lower heat and simmer for 10 minutes.
2.Add celery, tomatoes and pineapple. Simmer for about 2 minutes. Gently stir in bean sprouts and shrimp (or tofu). Simmer until cooked through, 3 to 4 minutes.
3.Just before serving, sprinkle with green onion and cilantro. Serve as a first course soup, or ladle over brown rice as a one-bowl meal.
Chef's Tips
Purple-brown tamarind fruit comes from the seed pods of a large, tropical tree. Look for it in Asian or Latin American markets. It comes bottled as a concentrated paste or dried in dark, brown blocks. The dried fruit needs to be soaked in hot water and then strained before using.
Nutrition Facts
Serving Size 0.75 cup
Serving Per Container 6
Amount Per Serving
Calories 102
% Daily Value*
Total Fat <1 g
1%
Saturated Fat <1 g
1%
Sodium 325 mg
14%
Total Carbohydrate 13.8 g
5%
Dietary Fiber 2.5 g
9%
Protein 11.7 g
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs:
