Hot & Sour Soup inspired by Canh Chua

vietnamese-hot-and-sour-soup.jpg

VIETNAMESE HOT AND SOUR SOUP – CANH CHUA
VIETNAMESE HOT AND SOUR SOUP – CANH CHUA

Photo attribution: 

Jessica Silldorff
Hot & Sour Soup inspired by Canh Chua
Budget-friendly recipe
306

This is a very common version of a typical Vietnamese clear soup with a fruity, spicy-tart broth based on tamarind.

Ingredients

3
cups
plus 3 cups water
1
sliced thinly
2
tablespoons
or 1/4 cup fresh lime juice
1
bruised and tied into a knot, or 1 wide ribbon of fresh lime peel
2
halved lengthwise, or to taste
1
tablespoon
2
sliced thinly
4
cut into thin wedges
cups
diced
1
cup
8
ounces
peeled, or diced tofu
1
sliced thinly
2
tablespoons

What You'll Need

  • Saucepan
  • Knife
  • tenderizer or muddler
  • Cutting board
  • Soup pot
  • Ladle

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 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 Info and more

Serving size:
¾
cup
Total calories:
102
Total fat:
<1 g
Saturated fat:
<1 g
Carbohydrates:
13.8 g
Protein:
11.7 g
Fiber:
2.5 g
Sodium:
325 mg
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