Ingredients with Measurements:
- 1 lb of Cam Sành (Vietnamese Pomelo)
- 1 lb of shrimp, peeled and deveined
- 1 tablespoon of vegetable oil
- 1 onion, chopped
- 3 cloves of garlic, minced
- 1 tablespoon of ginger, grated
- 1 tablespoon of red curry paste
- 4 cups of chicken or vegetable broth
- 1 can of coconut milk
- 1 tablespoon of fish sauce
- 1 tablespoon of sugar
- 1 lime, juiced
- Salt and pepper to taste
- Fresh cilantro, chopped for garnish
Special equipment needed:
- Large pot
- Blender or food processor
Step-by-step instructions:
1. Peel and segment the Cam Sành, set aside.
2. In a large pot, heat the vegetable oil over medium heat. Add the onion, garlic, and ginger. Cook until the onion is translucent, about 5 minutes.
3. Add the red curry paste and cook for another minute.
4. Pour in the chicken or vegetable broth and bring to a boil.
5. Add the Cam Sành segments and shrimp. Cook for 3-5 minutes or until the shrimp is pink and cooked through.
6. Remove the pot from the heat and let it cool for a few minutes.
7. Using a blender or food processor, puree the soup until smooth.
8. Return the soup to the pot and add the coconut milk, fish sauce, sugar, and lime juice. Stir well.
9. Season with salt and pepper to taste.
10. Reheat the soup over medium heat until hot.
11. Serve the soup hot, garnished with fresh cilantro.
Time:
Preparation time: 20 minutes
Cooking time: 20 minutes
Temperature:
Medium heat
Serving size:
4-6 servings
Nutritional information:
Calories: 250
Fat: 15g
Carbohydrates: 20g
Protein: 12g
Substitutions for ingredients:
- Instead of shrimp, you can use chicken or tofu.
- Instead of Cam Sành, you can use grapefruit or orange segments.
Variations:
- Add sliced mushrooms or bell peppers for extra flavor and texture.
- Use green curry paste instead of red for a milder flavor.
- Add a tablespoon of peanut butter for a creamy texture.
Tips and tricks:
- To make the soup spicier, add more red curry paste or a chopped chili pepper.
- If the soup is too thick, add more broth or coconut milk to thin it out.
- For a vegetarian version, use vegetable broth and omit the shrimp.
Storage instructions:
Store the leftover soup in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat the soup in a pot over medium heat until hot.
Presentation ideas:
Serve the soup in individual bowls and garnish with fresh cilantro.
Garnishes:
Fresh cilantro, chopped
Pairings:
- Serve the soup with a side of steamed rice or crusty bread.
- Pair the soup with a light salad or grilled vegetables.
Suggested side dishes:
Steamed rice or crusty bread
Troubleshooting advice:
- If the soup is too spicy, add more coconut milk or sugar to balance out the heat.
- If the soup is too thin, puree more Cam Sành segments to thicken it up.
Food safety advice:
- Make sure to cook the shrimp until it is pink and cooked through.
- Store the leftover soup in the refrigerator and consume within 3 days.
Food history:
Cam Sành is a type of Vietnamese pomelo that is known for its sweet and tangy flavor. It is often used in Vietnamese cuisine, especially in salads and soups.
Flavor profiles:
This soup is spicy, tangy, and creamy with a hint of sweetness from the Cam Sành segments.
Serving suggestions:
Serve the soup hot with a side of steamed rice or crusty bread.
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Region: Vietnamese