Ingredients with Measurements:
- 1 pound of shrimp, peeled and deveined
- 4 cups of water
- 2 cups of pineapple chunks
- 1 cup of bean sprouts
- 1 cup of okra, sliced
- 1/2 cup of tamarind pulp
- 1/4 cup of fish sauce
- 2 tablespoons of sugar
- 2 cloves of garlic, minced
- 1 small onion, sliced
- 2 Thai chili peppers, sliced
- 1/4 cup of fresh cilantro, chopped
- Salt and pepper to taste
Special equipment needed:
- Large pot
- Wooden spoon
- Strainer
Step-by-step instructions:
1. In a large pot, bring 4 cups of water to a boil.
2. Add the shrimp and cook for 2-3 minutes until they turn pink. Remove the shrimp and set aside.
3. In the same pot, add the garlic, onion, and Thai chili peppers. Cook until the onion is translucent.
4. Add the tamarind pulp, fish sauce, and sugar. Stir until the sugar is dissolved.
5. Add the pineapple chunks, okra, and bean sprouts. Cook for 5-7 minutes until the vegetables are tender.
6. Add the shrimp back to the pot and cook for an additional 2-3 minutes.
7. Season with salt and pepper to taste.
8. Serve hot with chopped cilantro on top.
Time:
Preparation time: 15 minutes
Cooking time: 20 minutes
Temperature:
Medium heat
Serving size:
4-6 servings
Nutritional information:
Calories: 180
Fat: 2g
Carbohydrates: 22g
Protein: 20g
Substitutions for ingredients:
- Shrimp can be substituted with chicken or tofu.
- Pineapple can be substituted with tomato or mango.
- Okra can be substituted with green beans or zucchini.
- Tamarind pulp can be substituted with lime juice.
Variations:
- Add mushrooms for an extra umami flavor.
- Use vegetable broth instead of water for a richer taste.
- Add a tablespoon of peanut butter for a creamy texture.
Tips and tricks:
- Use fresh shrimp for the best flavor.
- Adjust the amount of Thai chili peppers to your desired level of spiciness.
- Soak the tamarind pulp in warm water before using to make it easier to dissolve.
Storage instructions:
Store in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat in a pot over medium heat until heated through.
Presentation ideas:
Serve in individual bowls with a sprinkle of chopped cilantro on top.
Garnishes:
Chopped cilantro, sliced Thai chili peppers, lime wedges.
Pairings:
Steamed rice, Vietnamese spring rolls.
Suggested side dishes:
Stir-fried vegetables, grilled meats.
Troubleshooting advice:
- If the soup is too sour, add more sugar to balance the flavor.
- If the soup is too salty, add more water or pineapple juice.
Food safety advice:
- Make sure to cook the shrimp thoroughly to avoid foodborne illness.
- Store leftovers in the refrigerator within 2 hours of cooking.
Food history:
Canh chua is a traditional Vietnamese soup that originated in the Mekong Delta region. It is known for its sour and sweet flavor profile, which is achieved by using tamarind pulp and pineapple.
Flavor profiles:
Sour, sweet, savory, spicy.
Serving suggestions:
Serve as a main dish for lunch or dinner.
Related Categories
Cooking Method: N/A
Course Type: N/A
Dietary: N/A
Ingredient: N/A
Meal type: N/A
Occassion: N/A
Region: Vietnamese