Canh Chua (Sour Soup)

Instructions

1. 1Prepare your ingredients: mince the 2 cloves of garlic and 1 shallot. Cut the 2 medium tomatoes into bite-sized pieces. Cut the 1 cup of pineapple into bite-sized pieces. Measure out the 1/2 cup of okra. Measure out the 2 tablespoons of tamarind pulp, 2 tablespoons of sugar, and 2 tablespoons of fish sauce. Cut the about 450 g of fish fillets into about 2.5 cm pieces. Measure out the 1 cup of bean sprouts. Roughly chop the 1/4 cup of cilantro and 1/4 cup of Thai basil.
2. 2In a large heavy-bottomed pot, heat 1 tablespoon of neutral oil (not listed, assume user has this) over medium heat (175°C). Add the minced 2 cloves of garlic and 1 shallot and sauté for 1-2 minutes, until they are fragrant and lightly golden, but not browned.
3. 3Pour in the 6 cups of vegetable broth. Add the cut 2 medium tomatoes, cut 1 cup of pineapple, 2 tablespoons of tamarind pulp, 2 tablespoons of sugar, and 2 tablespoons of fish sauce. Stir everything together. Bring the mixture to a rolling boil over high heat (400°F / 200°C).
4. 4Once boiling, reduce the heat to medium-low (150°C) to maintain a gentle simmer. Carefully add the cut about 450 g of fish fillets and the measured 1/2 cup of okra to the pot. Simmer for 5-8 minutes, or until the fish is opaque and flakes easily with a fork, and the okra is tender. The internal temperature of the fish should reach 63°C.
5. 5Stir in the measured 1 cup of bean sprouts. Cook for 1 more minute, just until the bean sprouts are slightly softened but still have a slight crunch.
6. 6Remove the pot from the heat. Ladle the soup into bowls. Garnish generously with the chopped 1/4 cup of cilantro and 1/4 cup of Thai basil. Serve hot with rice.

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