Vietnamese-Style Hot and Sour Soup with Shrimp

配料

1 tablespoon grapeseed or other neutral oil

1 medium yellow onion, halved and thinly sliced

6 cups low-sodium chicken broth

2 teaspoons grated lime zest, plus 2 tablespoons lime juice, plus lime wedges to serve

1 pint cherry OR grape tomatoes, halved

1 cup drained juice-packed canned pineapple chunks OR chopped slices OR thawed frozen pineapple chunks OR chopped fresh pineapple

1 jalapeño chili, stemmed and sliced into thin rounds, plus more to serve

3 tablespoons fish sauce, plus more if needed

12 ounces extra-large (21/25 per pound) shrimp, peeled and deveined

Optional garnish: Chopped fresh cilantro OR bean sprouts OR both

步骤

In a large pot over medium-high, heat the oil until shimmering. Add the onion and cook, stirring occasionally, until starting to brown, about 5 minutes. Add the broth and lime zest, then bring to a boil over medium-high. Stir in the tomatoes, pineapple, jalapeño and fish sauce; cook at a vigorous simmer, uncovered and stirring occasionally, until the tomatoes begin to soften, about 5 minutes.

Add the shrimp, cover and remove from the heat. Let stand until the shrimp are opaque throughout, 4 to 5 minutes. Stir in the lime juice. Taste and stir in additional fish sauce, if needed. Serve garnished with additional jalapeño slices and lime wedges on the side.

备注

Vietnamese hot and sour soup with shrimp, called canh chua tôm, bursts with fresh, bright, contrasting flavors. This is our pantry-friendly version of that dish. Jalapeño chili provides the “hot” and lime juice brings the “sour.” Canned, frozen or fresh pineapple works well, so use whichever is most convenient or that you happen to have. Cilantro or bean sprouts added as a garnish really enhance this soup; top bowls with one or, even better, both.