Vietnamese Sweet-Sour Shrimp Soup |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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Authentic Vietnamese ingredients, like tamarind pulp, chili paste, and fish sauce give this sweet-sour shrimp soup rich, bold flavor. Ingredients:
2 tablespoons tamarind pulp (optional) |
1/4 cup thinly sliced shallots |
1 tablespoon salad oil |
1/2 teaspoon minced garlic |
1/2 teaspoon asian chili paste or hot chili flakes |
5 cups fat-skimmed chicken broth |
1 pound (30 to 35 per lb.) shrimp, peeled, deveined, and rinsed |
1 cup pineapple chunks (3/4 in.) |
2 tablespoons asian fish sauce (nuoc mam or nam pla) or reduced-sodium soy sauce |
3 tablespoons sugar |
1/4 cup lime juice (6 tablespoons if you don't use tamarind pulp) |
2 roma tomatoes (6 oz. total), rinsed, cored, and cut into 1/2-inch wedges |
2 cups (6 oz.) bean sprouts, rinsed and drained |
2 tablespoons chopped fresh thai or anise basil (rau hung que) or regular basil leaves |
2 tablespoons chopped rice-paddy herb (ngo om) or fresh cilantro |
2 teaspoons finely chopped fresh thai (hang prik) or serrano chilies |
Directions:
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 5- to 6-quart pan over medium heat, stir shallots with oil until golden and crisp, 3 to 6 minutes. Lift out with a slotted spoon and drain on towels.
3. Add garlic and chili paste to pan and stir until garlic is fragrant, about 10 seconds. Add broth, cover, and bring to a boil over high heat.
4. Add shrimp, pineapple, fish sauce, sugar, lime juice, and reserved tamarind pulp. Cook, uncovered, just until shrimp turns pink, 2 to 3 minutes.
5. With a slotted spoon, transfer shrimp and pineapple to wide soup bowls. Stir tomatoes, bean sprouts, basil, and rice-paddy herb into hot broth.
6. Ladle soup mixture into bowls and sprinkle with fried shallots. Add chopped chilies to taste.
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