Vietnamese Soup Recipe
Another interesting, slightly exotic recipe. This time we will try Vietnamese cuisine. You can serve the soup hot. I liked the cold version, refreshing, with a slight sourness and a subtle fruity note – a great alternative to our okroshka on hot days.
Servings
4
Cook Time
20minutes
Servings
4
Cook Time
20minutes
Ingredients
Instructions
  1. A necessary product. I cooked the beans, but you can replace them with canned, which you need to drain and rinse. I’m going to make shrimp soup (or rather, with one tiger shrimp, I have a big one). You can take any seafood to your taste. Squeeze the juice out of the lime, you will need 1.5 tablespoons of juice.
  2. Seafood pour 1 tbsp soy sauce, pepper and a little salt, leave for 15 minutes. Boil water in a saucepan, add lime or lemon juice, lower the shrimp together with the marinade into boiling water. Reduce the heat and cook for 4-5 minutes (depending on the size of the shrimp, 2-3 minutes is enough for small ones). If you take other seafood, then focus on the time and features of their preparation.
  3. While the seafood is being marinated, okra (or, as we call this vegetable, “Gombo”) cut lengthwise, removing the stalks. If okra is large, cut into rings. Pineapple and tomatoes cut into small cubes. Use a slotted spoon to remove the seafood from the pan. Add the prepared okra, pineapple and tomatoes to the boiling broth. Cook over medium heat for 10 minutes. Don’t close the lid, run away.
  4. Chop the fresh coriander or parsley finely, chop the garlic to your liking. Add herbs, garlic, beans, a pinch of pepper and coriander mixture, 1 tbsp soy sauce to the soup. Only then taste the salt. The original recipe uses Vietnamese fish sauce, which I boldly replaced with soy sauce. Cook for another 5 minutes.
  5. Add previously extracted seafood. Increase the heat and boil the soup for a minute. It’s done.
  6. Bon appetit.
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