Saturday, July 2, 2011

Canh Chua Tom – Sour Shrimp Soup

Serving: 4-6 Servings


1 Gallon water
2 lb Shrimp (shell on or off)
2 Stalks bac ha – taro stem (peeled and cut on a diagonal, about ½ inch thick)
4 Stalks celery (cut on a diagonal, about ½ inch thick)
2 Tomatoes (cut into 1 inch thick wedges)
1 ½ Cup pineapple chunks (canned or fresh)
1 lb Bean sprouts
1 lb Okra pods (cut in half on a diagonal)
1 lb King oyster mushroom (sliced on a diagonal, 1/2 inch thick)
2 Stalks lemongrass (cut in half crosswise and bruised)
2 Minced shallot
3 Minced Garlic
½ Cup Ngo om (roughly chopped)
2 Tbsp tamarind paste
1 Tbsp oil
Nuoc mam


1 - In a stock pot add oil and sauté shallot, garlic, tamarind paste and lemongrass until fragrant.
2 - In the same pot add water, bring to a boil, then add tomatoes, bac ha, okra pods, king oyster mushroom and pineapple. Let everything cook for about 3-4 minutes or until the vegetables soften a little, then add shrimp,celery, bean sprout, and nuoc mam to taste. Continue to let soup cook for another 1-2 minutes.
3 - Stir around to evenly distribute vegetables and shrimp.
4 - Test taste soup and make adjustment with nuoc mam or tamarind if needed.
5 - Remove from heat and sprinkle in ngo om.
6 - Serve with room temperature rice.

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