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Vietnamese Sweet and Sour Shrimp Soup
Ingredients
At a glance
Main Ingredient
Cooking Method
Difficulty Level
Tidings Eats
Serves
4
2 Tbsp tamarind pulp
1/4 cup shallots, thinly sliced
1 Tbsp olive oil
1/2 tsp garlic, minced
1/2 tsp Asian chili paste or chili flakes
5 cups chicken broth
1 lb large shrimp, peeled, deveined and rinsed
1 cup pineapple chunks
2 Tbsp Asian fish sauce
3 Tbsp sugar
1/4 cup lime juice
2 Roma tomatoes, cored and cut into wedges
2 cups bean sprouts, rinsed
2 Tbsp fresh Thai basil, chopped
2 Tbsp cilantro, chopped
2 tsps fresh Thai chilies, chopped
Method/Steps
1. In a bowl, combine tamarind pulp and 1/3 cup hot water. Let cool, rub pulp off seeds, and press mixture through a fine strainer into another small bowl, discard seeds.
2. In a large pan set over medium heat, stir shallots with oil until golden and crisp, 3 minutes. Lift out with a slotted spoon and drain on towels.
3. Add garlic and chili paste to the pan and stir until garlic is fragrant. Add broth, cover and bring to a boil over high heat.
4. Add shrimp, pineaplpe, fish sauce, sugar, lime juice and reserved tamarind pulp. Cook, uncovered, just until shrimp turns pink, 2 minutes.
5. Transfer shrimp and pineapple to wide soup bowls. Stir tomatoes, bean sprouts, basil and cilantro into hot broth.
6. Ladle soup mixture into bowls and sprinkle with fried shallots. Add chopped chlies to taste.
Wine and Spirits Match
Pair with Riesling.