Canh Chua Ca (Sour Tamarind Fish Soup)
A Vietnamese hot-and-sour soup balanced between tamarind's tang, fish's delicate flavor, and pineapple's sweetness. Ready in 30 minutes—deeply aromatic, light, and built on one pot.
- Total time
- 35 min
- Servings
- 4
- Calories
- 245
- Protein
- 32g
Ingredients
- 1.5 lb fish fillets (catfish or snapper), 1-inch chunks
- 3 tbsp tamarind paste
- 2 cups pineapple, fresh, cut into 1-inch chunks
- 2 tbsp fish sauce
- 3 medium shallots, sliced thin
- 2 stalks lemongrass (white part), bruised and halved lengthwise
- 2 whole Thai chilies, halved
- 6 cups vegetable broth
- ½ cup fresh herbs (cilantro, Thai basil, or green onion, chopped)
Instructions
- 1
Mix tamarind paste with 3 tbsp warm water until smooth and dissolved.
- 2
Heat oil in a large pot over medium-high. Add shallots and sauté until fragrant, ~2 minutes.
- 3
Pour in broth, then add lemongrass and chilies. Bring to a simmer.
- 4
Add tamarind mixture and fish sauce. Stir to combine and taste for balance.
- 5
Add fish chunks gently. Simmer without stirring for 4 minutes—fish should be opaque.
- 6
Stir in pineapple chunks. Simmer 2 minutes until fruit is warm and soup is glossy.
- 7
Remove lemongrass and chilies. Ladle soup into bowls and top with fresh herbs.
Tools you’ll need
- large heavy-bottomed pot (3+ quart)
- wooden spoon
- ladle
- small bowl
Cook smarter
Get matched recipes for what’s in your fridge
CookSnap is a free iOS app that finds real recipes from the ingredients you already have. No more grocery-list aspirations.
