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Hot & Sour Soup inspired by Canh Chua

Photo attribution: Jessica Silldorff
Ready In: 30 minutes
Serves: 6
Dairy-freeGluten-freeLow Added Sugar
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

Sharp knife
tenderizer or muddler
Cutting board
Soup pot


Serves 6
3 cups Chicken Stock low-sodium or 3 cups Vegetable Broth low-sodium
3 cups Water
1 Onion small, sliced thinly
2 tablespoons Tamarind Paste or 1/4 cup fresh lime juice
1 stalk Lemongrass bruised and tied into a knot, or 1 wide ribbon of fresh lime peel
1 tablespoon Fish Sauce
2 stalks Celery sliced thinly
4 Roma Tomatoes cut into thin wedges
1 1/2 cups Pineapple Fresh, diced
1 cup Bean Sprouts
8 ounces Shrimp peeled or Tofu diced
1 Green Onion sliced thinly
2 tablespoons Cilantro chopped


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 g1%
Saturated Fat <1 g1%
Sodium 325 mg14%
Total Carbohydrate 13.8 g5%
Dietary Fiber 2.5 g9%
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: