Vietnam / Main dishes

Sour shrimp soup

Name: Sour shrimp soup
Prep time: 20 min
Cook time: 20 min
Yield: 2 portions
Cuisine: Vietnam
Ingredients: 250 g raw peeled shrimp; 200 g pineapple chunks; 200 g tomatoes, wedges; 100 g okra, sliced; 800 ml water; 1 tbsp tamarind paste; 1 tbsp fish sauce; 1 tsp sugar

Sour shrimp soup in a practical home-cooking adaptation, with clear everyday steps.

Prep20 min

Cook20 min

Yield2 portions

Jump to recipe

Editorial home-cooking adaptation · Not yet kitchen-tested. Timings are estimates; additional soaking, rising or chilling may apply. Read the complete method before starting.

Ingredients

2 portions

1×

Units are listed with each ingredient. 1 tbsp = 15 ml; 1 tsp = 5 ml. US cup measures are approximately 240 ml. Chef adaptations may retain source units. Scaling changes quantities, not cooking times. Ingredient ticks reset when the page reloads.

Let’s make it.

Simmer water, pineapple and tomatoes for 10 minutes.
Stir in tamarind, fish sauce and sugar, tasting the sourness before adding more.
Add okra and cook 4 minutes, then add shrimp and simmer until opaque and centers reach 63°C.
Serve immediately in bowls, with rice alongside if desired.

A little kitchen note

Untested editorial adaptation. Inspired by southern Vietnamese sour soups.

Allergen notes

Shellfish, fish. This list is a starting point, not a certification of suitability. Check every ingredient label and preparation surface.

Use a food thermometer where relevant. For handling and storage, see our cooking basics and official food-safety links.

A little nourishment.

Illustrative nutrition estimate · Per listed portion (1/2 of the recipe)

Energy: 208 kcal
Protein: 28.2 g
Carbs: 24.5 g
Fat: 1.2 g
Fibre: 5.3 g
Total sugar: 16.2 g
Sodium: 1222 mg

Approximate generic ingredient estimates, not verified nutrition labels. Includes quantified optional ingredients; unquantified “as needed” salt, oils or garnishes may be excluded. Brands, substitutions, portions and cooking change values. Nutrition stays per portion when batch quantities are scaled. How we estimate nutrition

Approximate generic ingredient estimates. Brands, edible portions and cooking change values.

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