I have tasted a fantastic Vietnamese Hot and Sour Soup that has pineapple in it. This particular soup can be made with chicken or shrimp. It also has onions, thinly sliced carrots, bean sprouts, and celery in it. I would be most grateful if anybody has a recipe for this new favorite!
1
1 votes
hot and sour soup
Started by
Guest_frosty_*
, --
2 replies to this topic
#2 Guest_Gernia_*
Guest_Gernia_*
-
- Guests
Posted 16 January 2001 - 10:33 AM
: I have tasted a fantastic Vietnamese Hot and
: Sour Soup that has pineapple in it. This
: particular soup can be made with chicken or
: shrimp. It also has onions, thinly sliced
: carrots, bean sprouts, and celery in it. I
: would be most grateful if anybody has a
: recipe for this new favorite!
Here is my favorite....
Hot and Sour Shrimp Soup
with Lemongrass
(Canh Chua Tom)
Piquant and sour, this Vietnamese soup is an explosion of textures, colors, and shapes. It will have you
gasping for breath, wiping your eyes, and begging for more. Serve hot to 6 people as a first course--or to 2 as
a main course.
1 cup rice, prepared in a rice cooker or saucepan as directed
¾ pound medium shrimp, peeled and deveined, shells reserved for the broth
3 stalks lemongrass, with the green stalks cut off from the white bulb and
reserved--and with the tender inner heart of the bulb pounded flat, minced finely, and
set aside
4 cups water
1 15-ounce can straw mushrooms, drained
1 small tomato, peeled and cut into thin wedges
1 lime, grated and juiced
Garnishes:
2 green onions, sliced on the diagonal
1½ cups bean sprouts
3 Tablespoons lime juice
4 Tablespoons nuoc mam (fish sauce)
chili oil or Vietnamese chili-garlic sauce, to taste and to pass separately
Cook the rice as directed, and reserve. Ready the garnishes and set aside.
Prepare the broth by bringing 4 cups of water to a boil with the shrimp shells, then adding
the lemongrass stalks and removing from heat. After a minute, strain out the shells and
stalks.
When ready to serve, add the mushrooms, lime juice and grated peel, minced lemongrass
heart, and tomato to the broth. Bring to a boil, then reduce to medium and simmer for
about 5 minutes. Add the shrimp and simmer for 2 more minutes. Pour into a tureen. Stir
in the garnishes. Take to the table and serve at once, passing the rice and chili sauce
separately.
: Sour Soup that has pineapple in it. This
: particular soup can be made with chicken or
: shrimp. It also has onions, thinly sliced
: carrots, bean sprouts, and celery in it. I
: would be most grateful if anybody has a
: recipe for this new favorite!
Here is my favorite....
Hot and Sour Shrimp Soup
with Lemongrass
(Canh Chua Tom)
Piquant and sour, this Vietnamese soup is an explosion of textures, colors, and shapes. It will have you
gasping for breath, wiping your eyes, and begging for more. Serve hot to 6 people as a first course--or to 2 as
a main course.
1 cup rice, prepared in a rice cooker or saucepan as directed
¾ pound medium shrimp, peeled and deveined, shells reserved for the broth
3 stalks lemongrass, with the green stalks cut off from the white bulb and
reserved--and with the tender inner heart of the bulb pounded flat, minced finely, and
set aside
4 cups water
1 15-ounce can straw mushrooms, drained
1 small tomato, peeled and cut into thin wedges
1 lime, grated and juiced
Garnishes:
2 green onions, sliced on the diagonal
1½ cups bean sprouts
3 Tablespoons lime juice
4 Tablespoons nuoc mam (fish sauce)
chili oil or Vietnamese chili-garlic sauce, to taste and to pass separately
Cook the rice as directed, and reserve. Ready the garnishes and set aside.
Prepare the broth by bringing 4 cups of water to a boil with the shrimp shells, then adding
the lemongrass stalks and removing from heat. After a minute, strain out the shells and
stalks.
When ready to serve, add the mushrooms, lime juice and grated peel, minced lemongrass
heart, and tomato to the broth. Bring to a boil, then reduce to medium and simmer for
about 5 minutes. Add the shrimp and simmer for 2 more minutes. Pour into a tureen. Stir
in the garnishes. Take to the table and serve at once, passing the rice and chili sauce
separately.
#3
Lawrence Wheeler
-
- Senior Member
-
- 6,766 posts
Founder
- Gender:Male
- Location:Chiang Mai, Thailand (Paradise)
- Interests:Photography, computers, AsiaRecipe.com
Posted 19 May 2012 - 12:39 PM
Vietnamese Sweet-Sour Shrimp Soup
Authentic Vietnamese ingredients, like tamarind pulp, chili paste, and fish sauce give this sweet-sour shrimp soup rich, bold flavor.
Sunset FEBRUARY 1999
Ingredients
Preparation
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
Authentic Vietnamese ingredients, like tamarind pulp, chili paste, and fish sauce give this sweet-sour shrimp soup rich, bold flavor.
Sunset FEBRUARY 1999
- Yield: Makes 4 servings
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
Preparation
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
Reply to this topic
0 user(s) are reading this topic
0 members, 0 guests, 0 anonymous users
