Canh Chua Tôm (Vietnamese Sweet and Sour Shrimp Soup)
Món truyền thống · Vietnamese
A classic Vietnamese sweet and sour soup featuring succulent shrimp, a medley of vegetables, and a tangy broth infused with tamarind, pineapple, and tomatoes. This comforting soup is a staple in Vietnamese cuisine, offering a delightful balance of flavors and textures.
Đánh giá công thức này
Chọn từ 1 đến 5 sao. Mỗi công thức chỉ có thể được đánh giá một lần.
Chưa có đánh giá.
Nguyên liệu
- Shrimp1 lb
- Tamarind paste2 tbsp
- Pineapple1 cup, cubed
- Tomatoes2, quartered
- Bean sprouts1 cup
- Okra1 cup, sliced
- Garlic2 cloves, minced
- Shallots1, minced
- Fish sauce2 tbsp
- Sugar1 tbsp
- Water6 cups
- Vegetable oil1 tbsp
- Cilantro1/4 cup, chopped
- Chili peppers1, sliced (optional)
- Saltto taste
- Black pepperto taste
Các bước
- 1
Soak tamarind paste in 1 cup of hot water for 10 minutes. Strain and discard solids to get tamarind juice.
- 2
Heat vegetable oil in a pot over medium heat. Sauté minced garlic and shallots until fragrant.
- 3
Add tomatoes and cook until softened.
- 4
Pour in 5 cups of water and bring to a boil.
- 5
Add pineapple chunks and cook for 5 minutes.
- 6
Add shrimp and cook until they turn pink and opaque, about 2-3 minutes.
- 7
Stir in the tamarind juice, fish sauce, and sugar. Season with salt and pepper to taste.
- 8
Add bean sprouts and okra. Cook for another 2-3 minutes until vegetables are tender-crisp.
- 9
Ladle the soup into bowls. Garnish with fresh cilantro and sliced chili peppers if desired.
