Canh chua tom is a beloved Vietnamese sour shrimp soup, known for its vibrant balance of sweet, sour, salty, and umami flavors. This recipe builds a fragrant tamarind-based broth with juicy shrimp, ripe pineapple, tomatoes, and okra, finished with fresh herbs and crispy fried garlic. It’s a light yet satisfying soup that comes together in under an hour, making it perfect for a weeknight dinner or a comforting weekend meal.
Ingredients
- 1 lb (450 g) large shrimp, peeled and deveined, shells reserved
- 8 cups (1.9 L) water
- 3 tbsp (45 g) tamarind paste (or 2 tbsp tamarind concentrate)
- 2 cups (300 g) fresh pineapple, cut into bite-sized chunks
- 2 medium tomatoes, cut into wedges
- 1 cup (150 g) okra, trimmed and halved lengthwise
- 1 stalk lemongrass, bruised and cut into 3-inch pieces
- 2 tbsp (30 ml) fish sauce, plus more to taste
- 1 tbsp (15 g) sugar (palm sugar preferred)
- 1-2 fresh red chilies, sliced (optional)
- 1 cup (20 g) bean sprouts, rinsed
- 1/2 cup (10 g) fresh sawtooth herb (ngò om) or cilantro, chopped
- 1/4 cup (5 g) fresh Thai basil leaves
- 2 tbsp (30 ml) neutral oil (for frying garlic)
- 4 cloves garlic, thinly sliced
Instructions
- Make the shrimp stock: In a large pot, combine the reserved shrimp shells and 8 cups (1.9 L) water. Bring to a boil, then reduce heat and simmer for 15 minutes. Strain the stock, discarding the shells. Set aside.
- Prepare the tamarind broth: In a small bowl, mix the tamarind paste with 1/2 cup (120 ml) of the hot shrimp stock. Stir to dissolve, then strain through a fine-mesh sieve to remove seeds and fibers. Set the tamarind liquid aside.
- Cook the aromatics: In the same pot, heat 1 tbsp (15 ml) of oil over medium heat. Add the lemongrass and cook for 1 minute until fragrant. Pour in the shrimp stock and bring to a gentle boil.
- Add the vegetables: Add the pineapple, tomatoes, and okra to the pot. Cook for 5 minutes, until the vegetables are just tender but still hold their shape.
- Season the soup: Stir in the tamarind liquid, fish sauce, and sugar. Taste and adjust, adding more fish sauce for saltiness or sugar for sweetness. The broth should be sour, salty, and slightly sweet.
- Cook the shrimp: Add the shrimp and cook for 2-3 minutes, until they turn pink and opaque. The internal temperature of the shrimp should reach 145°F (63°C), the USDA FSIS safe minimum for fish and shellfish. Do not overcook, as they will become tough.
- Finish with herbs: Turn off the heat. Stir in the bean sprouts, sawtooth herb (or cilantro), and Thai basil. Let the residual heat wilt the herbs.
- Fry the garlic: In a small skillet, heat the remaining 1 tbsp (15 ml) oil over medium heat. Add the sliced garlic and cook, stirring constantly, until golden brown and crispy. Remove immediately with a slotted spoon and drain on paper towels.
- Serve: Ladle the soup into bowls, making sure each gets shrimp, pineapple, and vegetables. Top with the crispy fried garlic and optional sliced chilies. Serve hot with steamed jasmine rice.
Tips
- Tamarind substitutes: If you can’t find tamarind, use 2 tablespoons of lime juice plus 1 teaspoon of brown sugar. This will give a brighter, more citrusy sourness, but the flavor will be slightly different.
- Shrimp shells are key: Don’t skip simmering the shells—they add deep, savory flavor to the broth. If you’re using pre-shelled shrimp, you can use store-bought shrimp stock or add an extra splash of fish sauce to compensate.
- Don’t overcook the okra: Add okra just a few minutes before the shrimp so it stays slightly crunchy. Overcooked okra becomes slimy, which can change the texture of the soup.
- Adjust sourness to taste: The amount of tamarind can vary in strength. Start with less, then add more after tasting. You can always add more, but you can’t take it out.
Serving Suggestions
Serve canh chua tom hot as a main course with steamed jasmine rice. It also pairs beautifully with a simple Vietnamese cucumber salad or grilled meat. For a complete meal, add a side of stir-fried water spinach (rau muống) and a dipping sauce of fish sauce with sliced chilies.
Variations
- Protein swaps: Replace shrimp with firm white fish (like catfish or basa), or use a mix of shrimp and fish. If using fish, add it at the same time as the shrimp and cook until it flakes easily.
- Vegetarian version: Omit the shrimp and use vegetable stock. Add extra tofu or mushrooms (like straw mushrooms) for protein. Increase the amount of pineapple and tomatoes for heartiness.
- Add taro stem: For a more traditional version, add 1 cup of sliced taro stem (bạc hà ) along with the okra. It adds a unique, slightly crunchy texture.
- Spicy kick: For a spicier soup, add a few slices of fresh Thai bird’s eye chili to the broth while it simmers, or serve with chili garlic sauce on the side.
Storage and Reheating
Store leftover canh chua tom in an airtight container in the refrigerator for up to 3 days. The flavors will continue to meld, but the shrimp may become slightly firmer. Reheat gently on the stovetop over medium-low heat until just heated through—do not boil, as this will toughen the shrimp and make the okra slimy. The soup is best enjoyed fresh, but leftovers are still delicious. Freezing is not recommended, as the texture of the shrimp and okra will degrade.
Frequently Asked Questions
Can I use frozen shrimp? Yes, but thaw them completely in the refrigerator overnight or under cold running water. Pat them dry before adding to the soup to prevent diluting the broth.
What is the best substitute for sawtooth herb? Sawtooth herb (ngò om) has a unique, citrusy flavor. If unavailable, use a combination of cilantro and a few mint leaves, or just cilantro alone. The soup will still be delicious.
Can I make this soup ahead of time? You can prepare the shrimp stock and tamarind liquid a day ahead and keep them refrigerated. When ready to serve, reheat the broth and add the vegetables and shrimp fresh. This prevents the vegetables from becoming mushy.
Is canh chua tom gluten-free? Yes, this recipe is naturally gluten-free as long as your fish sauce is gluten-free (most are). Check the label to be sure.
Why is my broth not sour enough? The sourness depends on the quality and strength of your tamarind. Taste the broth before adding the shrimp and add more tamarind or a squeeze of lime juice if needed.
Can I use tamarind concentrate instead of paste? Yes, tamarind concentrate is more intense, so start with 2 tablespoons and adjust to taste. It’s also more convenient because it doesn’t need to be strained.
Related
- Rasgulla in English Name: What It Is & How to Make It
- Poha Protein Per 100g: Nutrition Facts & Recipe
- Poha Recipe in Hindi: Easy Flattened Rice Breakfast
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Safety notes: safe minimum internal temperatures from USDA FSIS; raw and undercooked fish guidance from the U.S. FDA. Food safety notes
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