Canh Chua (Sweet and Sour Soup)

Instructions

1. 1Prepare your ingredients: Peel and devein the about 450 g shrimp. Cut the 2 medium tomatoes into 2.54 cm wedges. Slice the 8 pods of okra into 1.27 cm thick rounds. Mince the 3 cloves of garlic and the 2 small shallots.
2. 2In a large heavy-bottomed pot, bring the 6 cups of water to a rolling boil over high heat (100°C / 100°C). Add the 2 tbsp of tamarind pulp and reduce the heat to medium-low. Simmer for 5 minutes. Carefully strain the liquid through a fine-mesh sieve into a clean bowl, pressing gently on the solids to extract as much liquid as possible, then discard the solids. Return the strained tamarind liquid to the pot.
3. 3Add the 2 medium tomatoes (cut into wedges), 1 cup of pineapple chunks, and 8 pods of okra (sliced into rounds) to the pot with the tamarind liquid. Bring the mixture to a gentle simmer over medium heat (around 85°C / 85°C) and cook for 10 minutes, or until the okra is tender.
4. 4Add the about 450 g of shrimp to the simmering soup. 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 2 cups of bean sprouts, 2 tbsp of fish sauce, and 1 tbsp of sugar. Cook for 1 more minute, just until the bean sprouts are slightly softened but still crisp.
6. 6While the soup finishes, heat a small skillet over medium heat (around 176.7°C / 175°C). Add a small amount of neutral oil (if available and not an allergen concern, otherwise skip this step and add the aromatics directly to the soup in the next step). Add the minced 3 cloves of garlic and 2 small shallots and sauté for 1-2 minutes until fragrant and lightly golden. Add the sautéed garlic and shallots to the soup.
7. 7Remove the soup from the heat. Stir in the 1/4 cup of chopped cilantro just before serving.

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