Vietnamese Sour Shrimp Soup (Canh chua tôm)

Name: Vietnamese Sour Shrimp Soup (Canh chua tôm)
Prep time: 15 min
Cook time: 1 h
Total time: 1 h 15 min
Yield: 4 people
Ingredients: 20-24 oz raw shrimp with heads and shells on; cooking oil; 7 cups water; 1½ teaspoons salt; 3-4 tablespoons tamarind paste; 2 teaspoons granulated sugar; 1-2 teaspoons fish sauce; 8 oz fresh pineapples cut into bite-sized pieces; 8 oz ripe tomatoes, cut into wedges; 8 oz bean sprouts; chopped scallions; chopped saw-tooth leaves and rice paddy herbs

User Reviews

5.0

3 reviews

Excellent

Prep Time
15 mins
Cook Time
1 hr
Total Time
1 hr 15 mins
Servings
4 people
Calories
193 kcal
Course
Side Dish, Soup
Cuisine
Vietnamese

Vietnamese Sour Shrimp Soup (Canh chua tôm)

Finn Carter

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Vietnamese sour shrimp soup (canh chua tôm) is an excellent addition to family dinners with its balanced sweet and sour taste. My recipe highlights the natural sweetness of the shrimp and the depth and complexity of the broth.

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Ingredients

Servings

20-24 oz raw shrimp with heads and shells on (about 16 medium to large shrimp)
cooking oil
7 cups water
1½ teaspoons salt
3-4 tablespoons tamarind paste (to taste)
2 teaspoons granulated sugar (to taste)
1-2 teaspoons fish sauce (to taste)
8 oz fresh pineapples cut into bite-sized pieces (about 1½ cups)
8 oz ripe tomatoes, cut into wedges
8 oz bean sprouts
chopped scallions
chopped saw-tooth leaves and rice paddy herbs (see Notes for substitution)

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Instructions

Peel the shrimp and keep the shells and heads to make the stock. Use a knife to make a shallow slit along the back of the shrimp to devein (you can do this while simmering the stock in Step 2). The shrimp will also look prettier once cooked.
Place a pot over medium heat and once it is hot, add cooking oil to thinly coat the bottom. Add the shrimp shells and heads. Increase the heat and sauté until they are browned and smell flavorful, then add the water and salt. Bring it to a boil, then lower the heat to maintain a gentle simmer.
Cover the pot and simmer for 45-60 minutes. After that, remove all the shrimp heads and shells. Flavor the broth with tamarind paste, sugar and fish sauce to taste.
Add the pineapple pieces and simmer for 4-5 minutes to release their flavors and aroma.
Add the tomato wedges and let the soup come back to a rapid simmer. Increase the heat if needed. Then add the peeled shrimp and cook for 1-1½ minutes until they are just cooked through. Avoid overcooking which will make them rubbery.
Add the bean sprouts and let the soup boil rapidly. Then stir in the chopped herbs. Turn off the heat and transfer the soup to serving bowls right away.

Notes

Substitutions: You may also use cilantro and Vietnamese coriander, depending on what you can find at your local Asian grocery stores. Some people also like adding okra sliced on a bias to the soup together with the bean sprouts.
If you like spiciness, you can add several slices of bird's eye chili to the soup.
Make sure to buy either Thai or Vietnamese tamarind paste, and not the Indian one.
If you need help with slicing the pineapples, check out the photos in this stir-fried squid recipe for a visual guide.
This soup is usually served with rice, but it will also taste good with rice vermicelli noodles. Place a bowl of fish sauce with several slices of bird's eye chili on the side.

Nutrition Information

Show Details

Calories 193kcal (10%) Carbohydrates 24g (8%) Protein 22g (44%) Fat 2g (3%) Saturated Fat 0.2g (1%) Polyunsaturated Fat 0.3g Monounsaturated Fat 0.2g Trans Fat 0.01g Cholesterol 179mg (60%) Sodium 1675mg (70%) Potassium 521mg (15%) Fiber 3g (12%) Sugar 16g (32%) Vitamin A 776IU (16%) Vitamin C 43mg (48%) Calcium 118mg (12%) Iron 1mg (6%)

Nutrition Facts

Serving: 4people

Amount Per Serving

Calories 193 kcal

% Daily Value*

Calories	193kcal	10%
Carbohydrates	24g	8%
Protein	22g	44%
Fat	2g	3%
Saturated Fat	0.2g	1%
Polyunsaturated Fat	0.3g	2%
Monounsaturated Fat	0.2g	1%
Trans Fat	0.01g	1%
Cholesterol	179mg	60%
Sodium	1675mg	70%
Potassium	521mg	11%
Fiber	3g	12%
Sugar	16g	32%
Vitamin A	776IU	16%
Vitamin C	43mg	48%
Calcium	118mg	12%
Iron	1mg	6%