Canh Chua Tôm Miền Tây (Mekong Delta Style Shrimp Sour Soup)
Món truyền thống · Vietnamese
A regional variation of Canh Chua Tôm from the Mekong Delta, characterized by a richer broth and the inclusion of specific local ingredients like lotus stems and water lily stems, offering a more complex and earthy flavor profile.
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, large
- Tamarind paste3 tbsp
- Pineapple1 cup, sliced
- Tomatoes2, cut into wedges
- Lotus stems1 cup, sliced
- Water lily stems1 cup, cut
- Bean sprouts1 cup
- Garlic3 cloves, minced
- Shallots2, minced
- Fish sauce3 tbsp
- Palm sugar1.5 tbsp
- Water7 cups
- Vegetable oil2 tbsp
- Thai basil1/4 cup, leaves
- Mint leaves1/4 cup
- Bird's eye chilies2, 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
Prepare lotus stems by soaking in salted water to prevent browning, then rinse.
- 3
Heat vegetable oil in a large pot over medium heat. Sauté minced garlic and shallots until fragrant.
- 4
Add tomato wedges and cook until slightly softened.
- 5
Pour in 6 cups of water and bring to a boil.
- 6
Add pineapple chunks and lotus stems. Simmer for 10 minutes until lotus stems are tender.
- 7
Add shrimp and cook until they turn pink and opaque, about 2-3 minutes.
- 8
Stir in the tamarind juice, fish sauce, and palm sugar. Season with salt and pepper to taste.
- 9
Add water lily stems and bean sprouts. Cook for another 2 minutes until tender-crisp.
- 10
Ladle the soup into bowls. Garnish generously with Thai basil, mint leaves, and sliced chilies if using.
