Your email address is required to begin the subscription process. We will use it for customer service and other communications from Milk Street. You can unsubscribe from receiving our emails at any time.
Vietnamese-Style Hot and Sour Soup with Shrimp
Vietnamese hot and sour soup with shrimp, called canh chua tôm, bursts with fresh, bright, contrasting flavors. This is our pantry-friendly version of that dish. Jalapeño chili provides the “hot” and lime juice brings the “sour.” Canned, frozen or fresh pineapple works well, so use whichever is most convenient or that you happen to have. Cilantro or bean sprouts added as a garnish really enhance this soup; top bowls with one or, even better, both.
4
Servings
35 minutes
Ingredients
-
1
tablespoon grapeseed or other neutral oil
-
1
medium yellow onion, halved and thinly sliced
Directions
-
01In a large pot over medium-high, heat the oil until shimmering. Add the onion and cook, stirring occasionally, until starting to brown, about 5 minutes. Add the broth and lime zest, then bring to a boil over medium-high. Stir in the tomatoes, pineapple, jalapeño and fish sauce; cook at a vigorous simmer, uncovered and stirring occasionally, until the tomatoes begin to soften, about 5 minutes.
Pardon the interruption
You need to be a Milk Street Digital Member to see the full recipe
JOIN MILK STREET DIGITAL & PRINT
12 WEEKS FOR JUST $1
and get access to all of our recipes and articles online, as well as in print.
GET DIGITAL & PRINT