Vietnamese Sweet & Sour Soup

Naturally Gluten-Free Meals

Vietnamese Sweet & Sour Shrimp Soup 

(Canh Chua Tom Nau Thom)

Serves 4-6 people

INGREDIENTS

1lb Shrimp, peeled, deveined

2 Tbls Oil

8 Garlic Cloves, sliced

2 32-Oz Vegetable Broth

3 ½ Tbls Tamarind Pulp

3 Tsp Salt, to taste

3 Tsps Fish Sauce

6 Tbls Sugar

½ Lb Pineapple, small chunks

½ Lb Zucchini, chopped

2 Tomatoes, cut-up

½ Cup Thai Basil, chopped

1 Chili Peppers (Optional)

INSTRUCTIONS

In a medium-size pot, add vegetable oil and garlic and turn heat on medium low. Fry garlic until golden brown. Remove half of garlic and set aside. To the pot, add vegetable broth turn up heat to medium-high. Add tamarind pulp to a mesh strainer and lower it into the stock pot. Use a spoon to help dissolve the pulp and discard remains.

Season the broth with salt, fish sauce and sugar to your liking. Add shrimp, when the shrimp start to turn color, add zucchini and pineapple. Cook for 1-2 minutes. Lastly, add tomatoes and immediately turn off heat. Garnish the soup before serving, with chopped basil and chili peppers.

NOTE: Always read labels carefully

CarolAnne Le Blanc

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