Sweet And Sour Shrimp Soup Recipe

Name: Sweet And Sour Shrimp Soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 tablespoons tamarind pulp* (from a 1-lb. brick); 1/2 cup vegetable oil; 2 shallots, cut into 1/8-in.-thick slices, then dried with paper towels; 1 garlic clove, minced; 1/2 teaspoon sambal oelek* or other chili paste; 1 qt. reduced-sodium chicken broth; About 1 tbsp. Thai or Vietnamese fish sauce; 2 tablespoons sugar; 2 Roma tomatoes, cut into 1-in. cubes; 1 cup finely shredded green cabbage; 1/4 fresh pineapple, cut into wedges, then into 1/8-in.-wide matchsticks; 2 cups bean sprouts; 2/3 pound raw shrimp (26 to 30 per lb.), peeled and deveined; Several sprigs rice paddy herb or cilantro, chopped; 15 Thai basil leaves, torn into pieces; 2 Thai bird chiles or other small hot chiles, chopped; 2 limes, cut into wedges

Servings: persons

2 tablespoons tamarind pulp* (from a 1-lb. brick)
1/2 cup vegetable oil
2 shallots, cut into 1/8-in.-thick slices, then dried with paper towels
1 garlic clove, minced
1/2 teaspoon sambal oelek* or other chili paste
1 qt. reduced-sodium chicken broth
About 1 tbsp. Thai or Vietnamese fish sauce
2 tablespoons sugar
2 Roma tomatoes, cut into 1-in. cubes
1 cup finely shredded green cabbage
1/4 fresh pineapple, cut into wedges, then into 1/8-in.-wide matchsticks
2 cups bean sprouts
2/3 pound raw shrimp (26 to 30 per lb.), peeled and deveined
Several sprigs rice paddy herb or cilantro, chopped
15 Thai basil leaves, torn into pieces
2 Thai bird chiles or other small hot chiles, chopped
2 limes, cut into wedges

1
Break off tamarind from brick and soak in 1/3 cup warm water 30 minutes, then push through a sieve and discard solids.
2
Heat oil in a large, heavy-bottomed pot and fry shallots, gently stirring, until golden and crisp, about 12 minutes. Drain on paper towels. Pour all but about 2 tsp. oil into a heatproof bowl (reserve for another use).
3
Cook garlic in pot over medium heat, stirring, 20 seconds. Add chili paste, broth, 1 cup water, the fish sauce, sugar, tamarind liquid, and tomatoes; bring to a boil, covered.
4
Simmer, uncovered, 5 minutes. Add cabbage, pineapple, bean sprouts, and shrimp; cook just until shrimp curl. Stir in herbs and chiles; serve with shallots and lime wedges.
5
*Find tamarind pulp and sambal oelek in the Asian aisle of well-stocked grocery stores or at Asian markets.
6
Note: Nutritional analysis is per serving.

557

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 17 ingredients. The key ingredients include: 2 tablespoons tamarind pulp* (from a 1-lb. brick), 1/2 cup vegetable oil, 2 shallots, cut into 1/8-in.-thick slices, then dried with paper towels, 1 garlic clove, minced, and more.

Yes, Sweet And Sour Shrimp Soup falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Sweet And Sour Shrimp Soup

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