Canh Chua (Sour Soup)

Ingredients

• about 450 g Shrimp (peeled and deveined)
• 1 cup Pineapple (fresh, cubed)
• 1 cup Tomatoes (diced)
• 1 cup Bean Sprouts
• 1/2 cup Okra (sliced)
• 2 tbsp Tamarind Paste
• 2 tbsp Fish Sauce
• 1 tbsp Sugar
• 1 clove Garlic (minced)
• 2 tbsp Shallots (thinly sliced)
• 6 cups Water
• 2 tbsp Cilantro (chopped, for garnish)
• 2 tbsp Thai Basil (chopped, for garnish)

Original measure retained: its cup/spoon or fluid-volume standard is unspecified.

Instructions

1. 1Place 6 cups of water in a large heavy-bottomed pot and bring it to a rolling boil over high heat, about 204.4°C (200°C).
2. 2Reduce the heat to medium-low, about 95°C, and add the 2 tablespoons of tamarind paste, 2 tablespoons of fish sauce, 1 tablespoon of sugar, 1 clove of minced garlic, and 2 tablespoons of thinly sliced shallots to the pot. Stir gently to combine and let it simmer for 5 minutes.
3. 3Increase the heat to medium-high, about 175°C, and add the 1 cup of cubed pineapple, 1 cup of diced tomatoes, and 1/2 cup of sliced okra to the simmering broth. Cook for 2 minutes.
4. 4Add the about 450 g of shrimp to the pot. Cook for 3-5 minutes, or until the shrimp turn pink and opaque and reach an internal temperature of 63°C.
5. 5Stir in the 1 cup of bean sprouts just before serving. Cook for 30 seconds, just until they are slightly softened but still crisp.
6. 6Ladle the soup into bowls. Garnish each serving with 2 tablespoons of chopped cilantro and 2 tablespoons of chopped Thai basil.

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