Get ready to transport your kitchen to the vibrant streets of Vietnam with this mind-blowing Hot and Sour Shrimp Soup that promises to be your new obsession! In just 40 minutes, you'll create a culinary masterpiece that perfectly balances tangy, spicy, and savory flavors that will make your ordinary dinner feel like a gourmet restaurant experience. This isn't just a soup - it's a flavor journey that will have your family and friends begging for seconds!
Prep Time: 15 mins
Cook Time: 25 mins
Total Time: 40 mins
Cuisine: Vietnamese
Serves: 4 servings
Ingredients
- 200g shrimp, peeled and deveined
- 1 liter chicken broth
- 2 tablespoons fish sauce
- 1 tablespoon tamarind paste
- 1 tablespoon sugar
- Fresh herbs (cilantro, basil)
- Chili for garnish
Instructions
- Prepare all ingredients by washing and chopping fresh herbs, deveining shrimp, and measuring out liquid and dry ingredients.
- In a large pot, pour chicken broth and bring to a gentle simmer over medium heat. Ensure the broth is hot but not boiling vigorously.
- Add tamarind paste, fish sauce, and sugar to the broth. Whisk thoroughly to ensure all ingredients are well combined and dissolved.
- Taste the broth and adjust seasoning. The soup should have a balanced profile of sour, salty, and slightly sweet flavors.
- Add peeled and deveined shrimp to the simmering broth. Cook for 3-4 minutes until shrimp turn pink and are just cooked through.
- Remove pot from heat to prevent overcooking the shrimp, which can make them tough and rubbery.
- Garnish the soup with freshly chopped cilantro, basil, and thinly sliced chili for added heat and color.
- Serve immediately in warm bowls, ensuring each serving has an equal distribution of shrimp and broth.
Tips
- Use Fresh Ingredients: The key to an authentic Vietnamese soup is using the freshest shrimp and herbs possible. Try to source wild-caught shrimp and just-picked herbs for maximum flavor.
- Balance is Crucial: The magic of this soup lies in its perfect balance of sour (tamarind), salty (fish sauce), and sweet (sugar). Taste and adjust these elements carefully.
- Don't Overcook the Shrimp: Shrimp cook quickly and can become tough. Remove them from heat the moment they turn pink to maintain their tender, succulent texture.
- Customize Your Heat: Adjust the chili quantity to match your spice tolerance. For a milder version, remove seeds from chilies; for fire-breathers, keep them in!
- Serve Immediately: This soup is best enjoyed piping hot, right after cooking. The aromatics and flavors are most vibrant when freshly prepared.
Nutrition Facts
Calories: 180kcal
Carbohydrates: 8g
Protein: 22g
Fat: 5g
Saturated Fat: g
Cholesterol: 170mg
