shrimp tamarind sweet & sour soup
I just love the sweet and sour part of this soup. This is a take on the Vietnamese soup called Canh Chua
prep time
10 Min
cook time
10 Min
method
Stove Top
yield
4 serving(s)
Ingredients
- 1 pound peeled and deveined shrimp
- 3 tablespoons fish sauce
- 4 tablespoons sugar
- 2 tablespoons olive oil
- 8 cloves garlic minced
- 1 teaspoon lemon juice
- 1 medium shallot chopped
- 2 roma tomatoes diced
- 1 package tamarind soup seasoning packet
- 7 cups water
- 16 ounces can pineapple chunks in heavy syrup
- 1 cup swiss chard stems removed and sliced
- 1 cup sliced okra
- 2 cups fresh bean sprouts
- 1/2 dash fresh colantro chopped
How To Make shrimp tamarind sweet & sour soup
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Step 1Add the oil in a large pot. Add the garlic and saute 1 minute. Add the lemon juice, shallots, tomatoes, fish sauce and sugar. Cook 2 minutes. Add the 7 cups of water and the seasoning packet. Add the pineapple, and okra. Bring to a boil
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Step 2Taste and adjust for seasoning. You want is Sweet & Sour with salty overtones. Bring back to a boil and add the Swiss Chard and shrimp. Turn off the heat and add the bean sprouts and cilantro. Remove from the stove and ladle into bowls.
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Step 3You can pour it over some cooked rice if you want.
- Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
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