Ingredients for Canh Chua Ca Sweet And Sour Fish Soup
- 2 tablespoons tamarind paste
- Water
- Palm Sugar
- 1 (14.5 ounce) can diced tomatoes
- Celery Rib
- 2 tablespoons fish sauce
- Cod
- 1 cup bean sprouts
- Red Chile
- Mint
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How to Make Canh Chua Ca Sweet And Sour Fish Soup
- Steep 2 tablespoons of tamarind paste in 1 cup of cold water for 10 minutes. Strain the mixture into a pot, discarding the pulp.
- Alternatively, if using lime juice, add 1/4 cup of fresh lime juice to 4 cups of fish stock or water.
- Combine the tamarind liquid (or lime juice mixture), 1/4 cup sugar, 1 (14.5 ounce) can diced tomatoes, 1 cup chopped celery, and 2 tablespoons fish sauce in a pot. Bring to a simmer and cook for 15 minutes.
- Add 1 pound of your favorite firm white fish (cod, snapper, or catfish), 1 cup bean sprouts, and 2-3 Thai chilies (adjust to your spice preference). Simmer gently for 3-5 minutes, or until the fish is cooked through.
- Ladle the soup into individual bowls. Garnish generously with fresh mint, sweet basil, and coriander.
- Serve immediately with a side of Vietnamese fish sauce for dipping (Nuoc Mam).
Nutrition Information (Approximate per serving)
Sodium
11 g
Sugar
35g
Fat
0g
Carbs
3g
