Van's Vietnamese Hot and Sour Soup with Shrimp
4 ounces (or more) medium shrimp (you may substitute beef or chicken or
other seafood or fish such as red snapper - but not oysters)
1 stalk celery, diced
1 ounce (about 1/3 cup) diced pineapple
1 small carrot, diced
1/2 medium tomato, diced
1 ounce (about 1/2 cup) snow peas, chopped
1 ounce (about 1/2 cup) bean sprouts
1 ounce (about 1/3 cup) bamboo shoots (canned is fine)
2 scallions, thinly sliced
1/2 cup cilantro leaves
1 ounce (about 1/3 cup) ngo om (also called rice-paddy herb) (See Note)
1 ounce (about 1/2 cup) mushrooms (such as button or shiitake)
BROTH:
1/2 cup plus 2 tablespoons sugar
1/4 cup fish sauce
2 ounces tamarind paste (brown) or tamarind powder (See Note)
2 1/2 cups fish or chicken stock
Salt, to taste
Pepper, to taste
Garlic (toasted if desired), to taste
Fresh chiles such as serranos, Thai chiles, or jalapeños, to taste,
chopped (optional, but do not substitute dried chili)
Place shrimp in pot of boiling water, let water return to boil, then
drain and set aside. Peel when cool. Prepare all vegetables and set aside.
For Broth:
Combine sugar, fish sauce, tamarind paste, stock, salt, pepper, garlic
and chiles (if using) in stockpot; bring to boil. Add celery, pineapple,
carrot, tomato, snow peas, bean sprouts, bamboo shoots, scallions,
cilantro, ngo om and mushrooms to boiling broth. Let simmer 10-15
minutes or until vegetables are tender, adding the shrimp at the end,
just until they are heated through.
Makes 4-6 servings.
Source: Van's Chinese Seafood Restaurant
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