Hot & Sour Soup inspired by Canh Chua
Photo attribution: Jessica Silldorff
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
tenderizer or muddler
3 cups Chicken Stock low-sodium or 3 cups Vegetable Broth low-sodium
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
2 stalks Celery sliced thinly
4 Roma Tomatoes cut into thin wedges
1 1/2 cups Pineapple Fresh, diced
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.
- 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.
|Amount Per Serving|
|% 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: