Vietnamese Spicy & Sour Soup Recipe

Name: Vietnamese Spicy & Sour Soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 450 g medium shrimp, peeled and deveined; 5 ml cornstarch, for dusting; 45 ml peanut oil; 1 1/2 liters chicken stock; 30 ml tamarind paste; 80 ml water; 2 stalks celery, thinly sliced; 350 g pineapple, fresh, peeled and cubed; 1 large tomatoes, chopped; 250 ml okra, thinly sliced; 2 red chilies, thinly sliced; 200 g bean sprouts; 30 ml Thai fish sauce; 10 ml ginger, thinly sliced; 1 garlic clove, crushed and roughly chopped; 20 ml sugar; 2 ml salt; 2 shallots, minced; 125 ml fresh coriander leaves

Servings: persons

450 g medium shrimp, peeled and deveined
5 ml cornstarch, for dusting
45 ml peanut oil
1 1/2 liters chicken stock
30 ml tamarind paste
80 ml water
2 stalks celery, thinly sliced
350 g pineapple, fresh, peeled and cubed
1 large tomatoes, chopped
250 ml okra, thinly sliced
2 red chilies, thinly sliced
200 g bean sprouts
30 ml Thai fish sauce
10 ml ginger, thinly sliced
1 garlic clove, crushed and roughly chopped
20 ml sugar
2 ml salt
2 shallots, minced
125 ml fresh coriander leaves

1
Whisk tamarind with 80 ml water and set aside.
2
Dust shrimp with cornstarch. Heat 30 ml/2 tbsp of oil in large frying pan over medium heat and stir-fry shrimp just until pink, 2-3 minutes. Remove from heat and set aside.
3
In large saucepan, heat stock and tamarind juice over medium heat. Add celery, pineapple, tomato, okra, ginger, garlic and chilies; bring to a boil. Reduce heat to low; add sprouts. Stir in fish sauce, sugar and salt.
4
Heat remaining 15 ml/1 tbsp oil in frying pan and stir-fry shallots until golden, taking care not to burn, about four minutes.
5
Add shrimp to soup, stirring to combine. Remove from heat and serve, garnished with shallots and fresh cilantro. Serves 6-8.
6
Note: Try to use fresh pineapple, not canned, for this dish. It makes all the difference.

914

kcal

Calories

Fat

Carbs

149

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.

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

My Personal Notes

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How did you like this recipe?

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

You need 19 ingredients. The key ingredients include: 450 g medium shrimp, peeled and deveined, 5 ml cornstarch, for dusting, 45 ml peanut oil, 1 1/2 liters chicken stock, and more.

Yes, Vietnamese Spicy & Sour Soup falls under the Soups & Stews 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.

That's it — enjoy your meal!

Vietnamese Spicy & Sour Soup

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions