Shrimps and Pineapple Sweet and Sour Soup

I had variations of sweet and sour shrimps and pineapple soup in several Vietnamese restaurants, some were good, others less so. Yet, even with the lesser ones, I always liked the combination of flavors of the shrimps, pineapple, okra and hardly cooked tomatoes, and I decided to make this soup at home. As I checked some traditional recipes, I realized that gathering the authentic ingredients will be hard, as certain greens and herbs are not available in most stores, or even in Asian markets.
So, I was set on making my own version of the soup, and the result is in front of you. This is by no means an authentic recipe, but I liked the result enough to write it down, and already made it twice. The soup is fresh, light and flavorful, with sweet and sour tones, and layers of flavors and textures. It is perfect for the season, when it’s still a bit chilly, yet already too warm to have a hearty, heavy soup. Try it and enjoy.

Makes: 8
Prep time: 30 minutes (without the stock)
Cooking time: 20 minutes

Ingredients:
1 Tbs oil
2 large shallots, roughly chopped
4 cup homemade shrimps stock (see HERE), or chicken stock
1 Tbs green curry paste
2 Tbs soy sauce
1 Tbs fish sauce
3 Tbs tamarind paste
3 Tbs red wine vinegar
1 Tbs lime juice
2 Tbs sugar
2 Tbs date syrup
2 cups water
1 Tbs salt
A few drops of hot sauce (optional)
2 cups shredded Chinese cabbage
1 cup fresh okra, sliced
2 cups fresh pineapple, cut into large cubes
24 medium shrimps, peeled and deveined, tails on (use shells for stock)
2 medium tomatoes, cut into large cubes
2 cups fresh bean sprouts
½ cup roughly chopped fresh basil and mint leaves

1. Heat the oil in a large pot over medium-high heat. Add the shallots and fry for a minute.
2. Add the stock, curry paste, soy sauce, fish sauce, tamarind paste, vinegar, lime juice, sugar, date syrup, water, salt and hot sauce, if using. Mix and bring to an almost boil.

3. Add the cabbage, mix and cook for 2-3 minutes. Add the okra and pineapple, mix and cook for a minute.

4. Add the shrimps, and cook for 2 minutes, until they changes color. Add the tomatoes, cook for a minute and take off the heat. Taste and adjust seasoning if needed.

5. Add the bean sprouts and fresh herbs, mix and serve.

43 thoughts on “Shrimps and Pineapple Sweet and Sour Soup

  1. judilyn says:

    Must pull out my mung beans, and give them a good sprouting! Not sure why I stopped sprouting them. Looks like a good use of them. With commercial alfalfa sprouts suspect, I’d probably benefit from finding my jar of those seeds, too. ;->

    We’ve been on a stir fry kick lately, and this fits right in.

    Virtual hugs,
    
    Judie
    

    Liked by 4 people

  2. Ron says:

    Ronit, this looks, sounds and I’m sure tastes great. I love okra, so you had me there, but add in the other ingredients and it must be amazing. Thanks for keeping the ingredients simple and will be giving this one a go very soon.

    Liked by 4 people

  3. Eha says:

    Kudos to you for preparing your own version of what amounts to Vietnamese prawn (shrimp) pho in all of Australasia. Quite a popular dish hereabouts but your version does miss both the cinnamon and anise methinks rather necessary to make this taste ‘right’ :) ! .I know pineapple is sometimes used . . . personally it does disturb my palate but that is just my preference . . . .but over the past few years Vietnamese has overtaken Malaysian, Nonya and Szechwan as my favourite in the area and I cook SE Asian 4-5 times a week . . . happy cooking !

    Liked by 4 people

    • Tasty Eats Ronit Penso says:

      Thank you for your comment, Eha.
      Both cinnamon or anise have a very pronounced aroma, so no doubt I would detect them in the soups I’ve tasted. Both also are not mentioned in any of the authentic recipe I’ve found. It could be a regional thing.

      Liked by 2 people

      • Eha says:

        Quite true! From long experience as far as almost any Asian cooking is concerned quite considerable differences seem to exist twixt the Australasian and Stateside way of presenting various dishes. I have studied and do cook classic Asian as much as I can. Easy here as over 70% of food bloggers have an Asian background and, even in country supermarkets, one can buy everything necessary . . .and methinks most of us have our own herb gardens from which to gather . . . I have never needed to visit an ‘Asian’ store . . .

        Liked by 2 people

  4. koolkosherkitchen says:

    I wonder if I could replicate it with fake shrimp – worth a try, I think. I do my own sprouting, and without any special equipment, but first soaking beans overnight in a jar and then hanging them in a cheesecloth bag. Pretty easy to rinse and dry, and they are usually ready in a couple of days with little tails, 4 – 5 days for real long sprouts.

    Liked by 4 people

  5. Sandhya says:

    Ronit, This soup looks amazing and perfect for the season. I have not had this soup in the restaurant but love your version and will definitely try it- all my favorite flavors are in this soup!

    Liked by 4 people

  6. Sheryl says:

    I really like how you came up with a recipe that kept the Vietnamese essence, yet uses readily available ingredients. So often when I look at recipes they call for ingredients that I think I’ll have difficulty finding so I don’t make them.

    Liked by 3 people

    • Tasty Eats Ronit Penso says:

      Thank you Sheryl for your comment, I definitely know the feeling! I sometimes manage to get some exotic ingredients online, but with fresh herbs it’s a different story, so I had to improvise. I’m glad I did, as I ended up with this tasty soup. :)

      Liked by 1 person

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