Canh Chua (Sweet & Sour Soup)
Ingredients
- 1 tbsp vegetable oil
- 1 tsp minced garlic
- 5 cups water
- 2 tbsp fish sauce
- 2 tbsp sugar
- 3 tbsp tamarind paste
- 1 8- inch taro stem, peeled and cut diagonally into ½” slices
- ½ cup okra, sliced diagonally into ½ slices
- 1 large tomato, cut into large chunks
- ½ cup fresh pineapple, cut into bite-sized chunks
- 2 tbsp fried shallots
- 1 cup bean sprouts
- 2 tbsp rice paddy herb, chopped
- 2 tbsp cilantro, chopped
- 2 tbsp Thai basil, chopped
Instructions
- 1. Heat the oil in a large saucepan over medium heat. Add the garlic and stir until fragrant, about 15 seconds. Add the water, fish sauce, sugar, tamarind paste, taro slices, okra and tomatoes and bring to a boil. Reduce the heat and simmer for 5 minutes.
- 2. Add the pineapple and bean sprouts and cook for another 2 minutes. Remove from the heat
- 3. Stir in the herbs. Transfer to a large serving bowl, top with fried shallots, and serve immediately.
- Serves 4