Canh Chua (Sour Soup)

Ingredients

• 1 lb Fish fillets (catfish or cod)
• 2 medium Tomatoes
• 1 cup Pineapple
• 1 cup Bean sprouts
• 1/2 cup Okra
• 2 tablespoons Tamarind pulp
• 2 tablespoons Sugar
• 2 tablespoons Fish sauce
• 2 cloves Garlic
• 1 each Shallots
• 6 cups Vegetable broth
• 1/4 cup Cilantro
• 1/4 cup Thai basil

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 1 lb of fish fillets into 1-inch 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 (350°F / 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 (300°F / 150°C) to maintain a gentle simmer. Carefully add the cut 1 lb 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 145°F (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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