Description
This vibrant Vietnamese prawn soup bursts with fresh flavors from the Mekong Delta. A quick and healthy weeknight meal, perfect with rice.
Ingredients
Units
Scale
- 0.5 cups (120 ml) peanut oil
- 4 cloves garlic, minced
- 6 cups (1420 ml) water
- 1 tablespoon tamarind paste
- 0.25 cups (60 ml) sugar
- 4 tablespoons fish sauce
- 1 cups (237 ml) fresh pineapple, cut into small segments
- 4 fresh okra, sliced diagonally
- 10 ounces (280 grams) fresh tiger prawns, peeled and deveined
- 2 elephant ear stems, finely sliced diagonally
- 1 large tomato, cut into wedges
- 1 cups (237 ml) fresh bean sprouts
- 0.25 cups (60 ml) finely chopped rice paddy herb
- 0.5 cups (120 ml) fresh cilantro, finely chopped
- Optional: fresh chopped chili, to serve
Instructions
- Prepare Garlic Oil
- Heat peanut oil in a small frying pan over medium heat. Add minced garlic and fry gently until garlic turns golden (2–3 minutes). Carefully transfer garlic-infused oil into a small heatproof bowl. Set aside to cool.
- Prepare the Soup Base
- In a large saucepan, bring water to a simmer over medium-high heat. Add tamarind paste and sugar. Stir gently until fully dissolved. Add fish sauce, taste, and adjust seasoning if needed.
- Cook the Vegetables and Prawns
- Once broth comes to a boil, add pineapple and okra. Cook for about 1–2 minutes. Add prawns, gently stir, and cook until prawns turn pink (about 2 minutes). Immediately remove from heat.
- Final Ingredients
- Stir in sliced elephant ear stems (or substitute greens) and tomato wedges, letting residual heat lightly cook them.
- Serving
- Place fresh bean sprouts at the bottom of serving bowls. Ladle hot soup gently over the bean sprouts. Top each bowl generously with chopped rice paddy herb (or cumin-lemon substitute) and cilantro. Drizzle a tablespoon of garlic oil over each serving. Serve hot alongside steamed jasmine rice, and additional fish sauce with chopped chili if desired.
Notes
- For a richer flavor, use homemade tamarind paste if available.
- If tiger prawns are unavailable, substitute with shrimp or firm white fish.
- Leftovers can be stored in the refrigerator for up to 2 days; reheat gently and add fresh cilantro before serving.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Soup
- Method: Simmering
- Cuisine: Vietnamese
Nutrition
- Serving Size: 1.5 cups
- Calories: 350
- Sugar: 10
- Sodium: 800
- Fat: 20
- Saturated Fat: 5
- Unsaturated Fat: 12
- Trans Fat: 0g
- Carbohydrates: 30
- Fiber: 4
- Protein: 25
- Cholesterol: 150