Mouth watering sweet, sour, spicy shrimp soup is delicious and easy to make. When you make this soup, it is important that you taste the soup and seasoning to your liking. Sweeter add more sugar, and sourer add more tamarind powder.
Sweet Sour and Spicy Shrimp Soup
Mouth watering sweet, sour, spicy shrimp soup is delicious and easy to make. When you make this soup, it is important that you taste the soup and seasoning to your liking. Sweeter add more sugar, and sourer add more tamarind powder.
1
servings30
minutes30
minutes599
kcal1
hourIngredients
1 tablespoon 1 vegetable oil
2 cloves 2 garlic, minced
4 cups 4 water
1 cup 1 chunk fresh pineapple or 1 (8 oz or 113 gram) canned chunks of pineapple
1/2 tablespoon 1/2 Knorr tamarind powder
2 tablespoons 2 sugar
2 tablespoons 2 fish sauce
1/2 lb 1/2 (225 gram) of large shrimp, peeled and de-veined
2 2 stalks of Asian rhubarb, peeled and sliced
1 small 1 tomato, sliced
2 cups 2 bean sprout
1 1 stalk of green onion, chopped
A handful chopped rice paddy herb and sweet basil leaves
2 2 chopped hot chili pepper(option)
Directions
- Heat up a small saucepan on another burner, when it hot add oil and garlic, sauté garlic till it light brown color, when done, set a side.
- Put water and pineapple in a soup pot, cook till water boiling.
- Seasoning soup stock with tamarind soup base powder, sugar and fish sauce.
- Add shrimp and Asian rhubarb to soup stock, stirs well, cook till soup bubbling.
- Add tomato and bean sprouts, stirs well.
- Top with green onion, rice paddy herb, sweet basil leaves and chili pepper.
- Pour garlic oil into soup pot.
Notes
- Serve hot with rice.
Nutrition Facts
- Serving Size: 1g
- Calories: 599kcal
- Carbohydrates: 66g
- Protein: 62g
- Fat: 16g
- Saturated Fat: 3g
- Cholesterol: 324mg
- Sodium: 3132mg
- Fiber: 3g
- Sugar: 39g
