Vietnamese Sour Soup
This
soup is one of the favorite soup of Vietnamese people in southern
Vietnam. The sour taste of the tamarind combined with the sweet
pineapple balanced with the shrimp and fresh vegetable.
INGREDIENTS:- 1 elephant ear stem, cut into ½ inch slices on an angel (if not easily accessible, substitute with 3 – 5 stalks of celery sliced)
- 5 cup of bean sprouts
- 8 – 10 sprigs of rice paddy herb, roughly chopped with stems
- 2 large ripe vine tomatoes, roughly chopped
- 1 ½ cups of fresh ripe pineapple chunks
- 100g large shrimp with shell
- 800ml chicken broth
- 200g tamarind paste
- 6 cup of water
- 65g Chinese solid brown sugar
- fish sauce or salt to taste
- fried shallots
PROCESS:
Step 1: Prepare the tamarind soup base
by dissolving the tamarind pulp in 3 ½ cups of hot water in a pot. Heat
the mixture on medium high heat for 8 – 10 minutes, breaking down the
tamarind with a spoon or folk while its is heating. Once dissolved, the
tamarind will turn into a thick dark paste. With a sieve, strain the
seed and pulp to extract the tamarind water. Use a spoon to press the
pulp to get more tamarind water.
Step 2: In a large pot, combine 2 cups
of the tamarind water, chicken broth and 2 cups of water, and bring to a
boil. Add the solid brown sugar and mix until completely dissolve. Add
the shrimp and let it boil until it is just cooked. Take out the shrimp
and set aside so they don’t over cook. Turn off the heat. Your soup base
in now ready. At this point, depending on your taste, you may want to
add a bit more sour taste. Everyone likes it slightly different.
Step 3: This soup is meant to be enjoyed
fresh and you only prepare it when you are read to serve. For 1
individual bowl, in a pot, combine 1 cup of the tamarind soup base, 3
pineapple chunks, 3 tomato chunks, 5 slices if elephant ear stem, and
bring the soup to a boil. Add a handful of the bean sprouts, 3 – 4
cooked shrimp and let it boil for another minutes Turn off the heat and
pour the soup into a soup bowl. Garnish with rice paddy herbs and fried
shallots. Enjoy the soup hot, plain or boiled rice.
Finally for extra flavor, you can
prepare a small bowl of fish sauce mixed with sliced red Thai chilies
and dip your shrimp into it. If you don’t like shrimp, you can
substitute it with white fish or chicken. Do not use beef. It will alter
the taste of the soup. Hope you love it. Good luck to your cooking.
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