Sweet and Sour Vietnamese Fish Soup "Canh Chua"
with pineapples

Name: Sweet and Sour Vietnamese Fish Soup "Canh Chua"
Cook time: 35 min
Total time: 35 min
Yield: 4
Ingredients: 1/2 Onions, medium, thinly sliced; 2 stalks Green onions, chopped, white and green parts separate; 1 Limes, wedges; 1 1/2 lbs Tilapia, 1" / 2.5cm cubes (sub any white fish); 3 Tomatoes, plum or Roma, diced; 1 cup Pineapple, diced fresh or frozen; 1 1/2 cup Okra, frozen and sliced (sub frozen, diced green beans); 1 Tbsp Oil, cooking; 1/2 tsp Cumin; 1/2 tsp Red pepper flakes (opt); 5 cups Water; 3 Tbsp Tamarind concentrate (find this at an international market or on Amazon); 1 1/2 Tbsp Bragg's / coconut aminos; 3 tsp Fish sauce; 1/4 tsp Stevia

Active: 35 min Total: 35 min

Original GF Paleo Vegetarian

Sweet and Sour Vietnamese Fish Soup "Canh Chua"

Fresh, clean flavors and a balance between sweet and sour characterize this traditional Vietnamese fish soup.
Smarts: This soup is a great way to use leftover vegetables. Green beans, chopped bell peppers or diced carrots are just a few options that will work. If using a fresh vegetable, saute them with the onions (frozen veg can be added at the end).

Ingredients

Metric

Servings:

Vietnamese Fish Soup:

Onions, medium - 1/2 , thinly sliced
Green onions - 2 stalks , chopped, white and green parts separate
Limes - 1 , wedges
Tilapia - 1 1/2 lbs , 1" / 2.5cm cubes (sub any white fish)
Tomatoes, plum or Roma - 3 , diced
Pineapple, diced fresh or frozen - 1 cup
Okra, frozen and sliced - 1 1/2 cup (sub frozen, diced green beans)
Oil, cooking - 1 Tbsp
Cumin - 1/2 tsp
Red pepper flakes (opt) - 1/2 tsp
Water - 5 cups
Tamarind concentrate - 3 Tbsp (find this at an international market or on Amazon)
Bragg's / coconut aminos - 1 1/2 Tbsp
Fish sauce - 3 tsp
Stevia - 1/4 tsp

Prep

Onions / Green onions / Limes - Prep as directed and store separately. (Can be done up to 5 days ahead)
Tilapia / Tomatoes - Prep as directed. Season tilapia lightly with some salt and pepper. Store fish and tomatoes separately. (Can be done 1 day ahead)
Pineapple / Okra - Chop pineapple, if using fresh. If using frozen pineapple and / or okra defrost briefly in the microwave. Drain off any excess liquid.

Unlock this meal along with hundreds of smart meal plans and never stress about "What's for dinner?" again

Try for free
Learn More

Make

Heat a Dutch oven over medium heat. Add oil and then onions and white parts of green onions. Saute until onions are tender, 4 to 5 minutes. Add cumin and red pepper flakes (if using) and saute for a minute more.
Add water, tamarind concentrate, aminos, fish sauce and Stevia and bring to a simmer. Reduce heat to medium-low and add fish. Simmer until fish is cooked through, 4 to 6 minutes.
Stir in pineapple, tomatoes and okra. Continue cooking for 1 minute more to let the flavors come together. Add the juice from two of the lime wedges (for 4 servings; adjust if customizing). Taste soup and add additional aminos, Stevia or lime juice, to taste (the balance between sweet and sour in this soup varies, so be sure to adjust it to your liking!).
Divide soup between serving bowls. Top with green parts of green onions and serve with lime wedges on the side. Enjoy!

Reviews

Ratings

0 reviews