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The Best Sweet And Sour Soup Recipe

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Vietnamese Sweet & Sour Shrimp Soup with Pineapple (Canh Chua Tom Nau Thom) Sweet and sour
Vietnamese Sweet & Sour Shrimp Soup with Pineapple (Canh Chua Tom Nau Thom) Sweet and sour from www.pinterest.com

Description

If you're looking for a soup that is both sweet and sour, this recipe is perfect for you. This soup is a popular Chinese dish that is enjoyed by many people around the world. It has a distinct flavor that is both tangy and sweet, making it a perfect comfort food for any season.

Prep Time

Preparation time for this recipe will take around 15 minutes.

Cook Time

The cooking time for this recipe will take around 30 minutes.

Ingredients

For this recipe, you will need the following ingredients:
  • 1/2 pound boneless pork loin, cut into thin strips
  • 2 tablespoons vegetable oil
  • 1/2 cup chopped onion
  • 1/2 cup sliced carrots
  • 1/2 cup sliced celery
  • 4 cups chicken broth
  • 1 cup canned pineapple chunks, drained
  • 1/4 cup rice vinegar
  • 3 tablespoons soy sauce
  • 2 tablespoons cornstarch
  • 2 tablespoons cold water
  • 1 beaten egg
  • Salt and pepper to taste

Equipment

For this recipe, you will need the following equipment:
  • A large pot
  • A sharp knife
  • A cutting board
  • A whisk

Method

1. Heat the vegetable oil in a large pot over medium-high heat. 2. Add the pork strips and cook for 2-3 minutes or until browned. 3. Add the chopped onions, sliced carrots and sliced celery to the pot and cook for another 2-3 minutes or until the vegetables are tender. 4. Pour in the chicken broth, rice vinegar and soy sauce. Bring the mixture to a boil. 5. Reduce the heat to low and let the soup simmer for 10-15 minutes. 6. Add the pineapple chunks to the pot and let the soup simmer for another 2-3 minutes. 7. In a small bowl, mix the cornstarch with cold water until smooth. 8. Slowly pour the cornstarch mixture into the soup while stirring constantly with a whisk. 9. Let the soup simmer for another 2-3 minutes or until it has thickened. 10. Slowly pour the beaten egg into the soup while stirring constantly with a whisk. 11. Season the soup with salt and pepper to taste.

Notes

This soup can be stored in the refrigerator for up to 3 days. It is best reheated on the stove over low heat.

Nutrition Info

This recipe makes 4 servings. The nutritional information per serving is as follows:
  • Calories: 270
  • Protein: 18g
  • Fat: 11g
  • Carbohydrates: 25g
  • Fiber: 2g
  • Sugar: 13g
  • Sodium: 1430mg

Recipe FAQ

Can I use a different type of meat instead of pork?

Yes, you can use chicken, beef or shrimp instead of pork.

Can I use fresh pineapple instead of canned pineapple?

Yes, you can use fresh pineapple instead of canned pineapple.

Can I freeze this soup?

It is not recommended to freeze this soup as the texture and taste may change.

Recipe Tips

To make this soup spicier, add some chili flakes or hot sauce. If you don't have rice vinegar, you can use apple cider vinegar or white vinegar as a substitute. To make the soup thicker, add more cornstarch and cold water to the mixture.

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