Recipe for Vietnamese Sweet and Sour Soup with Shrimp
Canh Chua Tôm is a vibrant and refreshing Vietnamese Sweet and Sour Soup from Southern Vietnam. This comforting Mekong Delta classic combines tender shrimp, pineapple, tomatoes, okra, bean sprouts, elephant ear stems, tamarind, and fragrant Vietnamese herbs in a beautifully balanced broth. Serve it hot with steamed rice or rice vermicelli for a delicious and satisfying meal.Please refer to the video instructions at the end of the recipe if you’d like to see how to make Vietnamese Sweet and Sour Soup with Shrimp (Canh Chua Tôm) in action.
Equipment
- 1 large soup pot
Ingredients
Main Ingredients:
- 350 grams shrimp, shell-on
- 275 grams pineapple
- 125 grams bean sprouts
- 100 grams elephant ear stems
- 25 grams tamarind pulp
- 2 medium tomatoes
- 5 okra
- 1½ water water
Herbs & Aromatics:
- Rice paddy herb (ngò om)
- Sawtooth coriander (ngò gai)
- 1 teaspoon freshly mince garlic
- 1 tablespoon fried garlic
- 2 Thai chilies optional
Seasonings (to taste):
- Fish sauce, sugar, salt, mushroom powder
Instructions
- Prepare the Ingredients:Slice the tomatoes, juicy pineapple, elephant ear stems, and okra into pleasant, bite-sized pieces so every spoonful has a good mix of textures.Give the rice paddy herb and sawtooth coriander a quick, rough chop. Keeping them fresh and ready by your cutting board will make finishing the soup effortless.If you enjoy a touch of heat, thinly slice the fresh Thai chilies.Place your tamarind pulp in a small bowl, pour in a splash of warm water, and gently mash it with a spoon until the tangy goodness dissolves. Pour the mixture through a fine-mesh strainer, pressing firmly against the pulp to extract every bit of rich flavour. Discard the leftover fibrous solids and set your smooth tamarind extract aside.
- Cook the Soup:Drizzle a little oil into your soup pot over medium heat. Toss in the freshly minced garlic and sauté gently until it turns lightly golden and fills your kitchen with its wonderful aroma.Add in the pineapple chunks and sliced tomatoes. Stir them around for a minute to release their natural sweetness and bright juices, then season with half a teaspoon of mushroom powder.Pour in the water along with your prepared tamarind extract. Bring everything to a gentle, steady boil as the colours begin to meld together.Take a moment to taste and balance your broth, seasoning with fish sauce, rock sugar, a pinch of salt, and a touch more mushroom powder until you reach that classic harmony of sweet, sour, and savoury.Gently slip the shrimp into the simmering broth and cook for about two minutes until they turn a lovely pink colour. Next, toss in the elephant ear stems, okra, and bean sprouts. Let them simmer just briefly until the vegetables are tender-crisp and the shrimp are cooked through.Remove the pot from the heat right away to keep the vegetables crisp and vibrant. Stir in the fragrant rice paddy herb, sawtooth coriander, sliced chilies, and crispy fried garlic. The gentle steam will instantly unlock their fresh herbal perfume without dulling their bright green colour.
- Serve:Ladle the steaming soup into a large serving bowl, making sure everyone gets plenty of shrimp, colourful vegetables, and savoury broth. Serve hot alongside a comforting bowl of steamed jasmine rice, and enjoy this beloved taste of Southern Vietnam with your family.