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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
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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.
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January 12, 2023
Nice spice level and easy, loved
This came together fairly quickly and using all ingredients I already had in my pantry and freezer. Put frozen shrimp in at the end and left the lid on, no heat for 10-15 min while I finished other recipe. Perfectly cooked. Added some water chestnut and thin sliced red/orange pepper for more crunch.
December 19, 2022
tasty but could be better.
Broth is very tasty. And the tomatoes, lime and pineapple are good. I think the shrimp needs a marinade tho. I will probably marinade it in lime juice next time. And add some noodles-- udon or even ramen.
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