Vietnamese hot and sour soup
Nb persons: 6
Yield:
Preparation time:
Total time:
Source:
| Hot-and-Sour Shrimp Soup Recipe adapted from "Vietnamese Home Cooking" by Charles Phan (Ten Speed Press) INGREDIENTS | |
| 2½ quarts | chicken broth, (preferably homemade) |
| 2 ounces | seedless tamarind pulp, (available at Asian markets) |
| 2 Thai chiles, stemmed and halved lengthwise | |
| 2 tablespoons | fish sauce |
| 1 tablespoon plus 1 teaspoon | lime juice |
| ¼ teaspoon | kosher salt |
| ½ pound | medium shrimp--peeled, deveined and cut in half lengthwise |
| ½ medium pineapple--peeled, cut lengthwise into 6 pieces, core trimmed away and cut crosswise into ⅛-inch-thick slices (about 1½ cups) | |
| 3 cups | mung bean sprouts |
| 1½ cups | shredded iceberg lettuce |
| 2 tablespoons | finely chopped cilantro leaves |
START TO FINISH: 50 MINUTES
DIRECTIONS
1. In a large saucepan set over high heat, combine the broth with the tamarind pulp and chiles and bring to a boil. Reduce the heat to medium and simmer for 15 minutes, whisking occasionally to break up the tamarind pulp. Remove the saucepan from the heat, strain the mixture through a fine-mesh sieve into a large bowl and discard the solids. Return the soup to the pot.
2. Add the fish sauce, lime juice and salt to the saucepan and bring the soup to a simmer over medium heat. Add the shrimp and pineapple and cook until the shrimp just turn pink, 30 seconds to 1 minute.
3. Divide the bean sprouts and lettuce among six soup bowls. Ladle the hot soup into the bowls and garnish with the cilantro. Serve immediately.
Add more flavor to the soup by garnishing it with toasted garlic. Here’s how Phan suggests you do it.
Ingredient tip: Seedless tamarind pulp comes in a block and can be found at Asian grocers and through online retailers.
In place of shredded iceberg lettuce, Phan says you can use bac ha, which is the stem of the taro plant. The celery-like vegetable can be peeled and cut into ⅛-inch-thick rounds.
Read more: http://www.purewow.com/entry_detail/recipe/3971/Hot-and-sour-soup-the-Vietnamese-way.htm#ixzz2Id1B2KRt
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