Canh Chua Ca Hot Sour Fish Soup W Pineapple
Bright, tangy, and brimming with vibrant ingredients, Canh Chua Ca, or Vietnamese Hot and Sour Fish Soup, is a delightful balance of flavors and textures. This comforting soup features tender white fish fillets simmered with juicy pineapple, tart tamarind, and fresh vegetables like tomatoes, okra, and bean sprouts, creating a harmonious blend of sweet, sour, and savory notes. Aromatic herbs like cilantro, Thai basil, and green onion beautifully enhance its fragrant broth, while an optional touch of bird’s eye chili adds a kick of spice. Perfect as a light main dish, this heartwarming soup pairs wonderfully with steamed rice, making it a versatile recipe that’s equal parts healthy and satisfying. Ideal for lovers of Southeast Asian cuisine, this quick and easy soup comes together in just 35 minutes, making it a go-to meal for weeknight dinners!
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Recipe Information
Ingredients
- 400 grams White fish fillets (e.g., catfish, tilapia, or bass)
- 2 tablespoons Tamarind pulp
- 150 grams Pineapple, peeled and cut into bite-sized pieces
- 2 medium Tomatoes, sliced into wedges
- 100 grams Okra, trimmed and cut into 2-inch pieces
- 100 grams Bean sprouts, rinsed
- 100 grams Taro stem (bac ha), peeled and cut into 2-inch pieces (optional)
- 1 piece Bird's eye chili (optional, for spice)
- 3 tablespoons Fish sauce
- 2 teaspoons Sugar
- 1 teaspoon Salt
- 1.5 liters Water
- 2 cloves Garlic, minced
- 1 tablespoon Cooking oil
- 2 tablespoons Cilantro, roughly chopped
- 10 leaves Thai basil leaves (rau que)
- 2 stalks Green onion, thinly sliced
Instructions
Prepare the tamarind pulp by soaking it in 1/2 cup of hot water for 5 minutes. Mash the tamarind with a spoon, then strain to extract the juice. Discard the solids and set the tamarind juice aside.
Heat the cooking oil in a large pot over medium heat. Add the minced garlic and sauté until fragrant, about 1 minute.
Pour in the water and bring it to a gentle boil.
Add the tamarind juice, fish sauce, sugar, and salt to the boiling water. Stir well to combine.
Carefully place the fish fillets into the pot. Lower the heat to a simmer and cook for 5 minutes.
Add the pineapple, sliced tomatoes, and okra to the soup. Simmer for an additional 7-8 minutes, or until the vegetables are tender.
If using, add the taro stem and bird's eye chili to the pot. Simmer for another 2 minutes.
Turn off the heat and gently stir in the bean sprouts.
Garnish the soup with chopped cilantro, Thai basil leaves, and sliced green onions before serving.
Carefully ladle the soup into bowls, making sure to include portions of fish, pineapple, vegetables, and broth in each serving. Enjoy your hot and sour soup with steamed rice or as a standalone dish!
Nutrition Facts
Calories |
209 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 5.5 g | 7% | |
| Saturated Fat | 0.7 g | 3% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 50 mg | 17% | |
| Sodium | 1515 mg | 66% | |
| Total Carbohydrate | 19.4 g | 7% | |
| Dietary Fiber | 3.5 g | 12% | |
| Total Sugars | 13.8 g | ||
| Protein | 23.5 g | 47% | |
| Vitamin D | 3.0 mcg | 15% | |
| Calcium | 107 mg | 8% | |
| Iron | 1.4 mg | 8% | |
| Potassium | 775 mg | 16% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
