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Name: Vietnamese Fisherman's Soup
Prep time: 30 min
Cook time: 30 min
Total time: 30 min
Yield: 6
Cuisine: Vietnamese
Ingredients: 1/4 lb raw medium shimp peeled and deveined; 1/3 lb boneless skinless salmon cut into bite-size pieces; 1/4 lb scallops; 1 tbs vegetable oil; 1 tsp ground chili paste; 1 tsp minced garlic; 5 cups low-sodium chicken stock; 2 medium tomatoes cut into thin wedges; 2 cups freshly cut pineapple cubes; 1/2 medium onion cut into thin wedges; 2 tbs fish sauce; 3 tbs sugar; 1/4 tsp salt; 2 tbs tamarind pulp soaked in 1/3 cup hot water and pushed through a sieve; 4 tbs fresh lime juice; 2 cups bean sprouts; 1 heaping tbs chopped fresh rice paddy herb or saw-leaf herb; 1 heaping tbs chopped fresh thai basil; 2 tbs fried shallots for garnish

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INGREDIENTS

1/4 lb raw medium shimp ; peeled and deveined
1/3 lb boneless skinless salmon ; cut into bite-size pieces
1/4 lb scallops
1 tbs vegetable oil
1 tsp ground chili paste
1 tsp minced garlic
5 cups low-sodium chicken stock
2 medium tomatoes ; cut into thin wedges
2 cups freshly cut pineapple cubes
1/2 medium onion ; cut into thin wedges
2 tbs fish sauce
3 tbs sugar
1/4 tsp salt
2 tbs tamarind pulp ; soaked in 1/3 cup hot water and pushed through a sieve
4 tbs fresh lime juice
2 cups bean sprouts
1 heaping tbs chopped fresh rice paddy herb or saw-leaf herb
1 heaping tbs chopped fresh thai basil
2 tbs fried shallots for garnish

Servings

INSTRUCTIONS

Discard water and wipe the pot dry. Add the oil and heat over moderate heat. Add the chile paste and garlic and allow to sizzle until fragrant, about 10 seconds. Add chicken stock and bring to a boil. Then add the seafood, tomatoes, pineapple, onion, fish sauce, sugar, salt, tamarind, and lime juice. Cook until seafood is just done, about 3 to 5 minutes. Remove from heat, and add bean sprouts and herbs. Garnish with fried shallots and serve piping hot.

NOTES

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Vietnamese Fisherman's Soup

1/4 lb raw medium shimp peeled and deveined
1/3 lb boneless skinless salmon cut into bite-size pieces
1/4 lb scallops
1 tbs vegetable oil
1 tsp ground chili paste
1 tsp minced garlic
5 cups low-sodium chicken stock
2 medium tomatoes cut into thin wedges
2 cups freshly cut pineapple cubes
1/2 medium onion cut into thin wedges
2 tbs fish sauce
3 tbs sugar
1/4 tsp salt
2 tbs tamarind pulp soaked in 1/3 cup hot water and pushed through a sieve
4 tbs fresh lime juice
2 cups bean sprouts
1 heaping tbs chopped fresh rice paddy herb or saw-leaf herb
1 heaping tbs chopped fresh thai basil
2 tbs fried shallots for garnish

Bring water to a boil in a medium pot. Using a strainer with a handle, blanch all seafood for about 10 to 20 seconds. This removes impurities and keeps the chicken stock clear when you add the seafood later. Set aside.
Discard water and wipe the pot dry. Add the oil and heat over moderate heat. Add the chile paste and garlic and allow to sizzle until fragrant, about 10 seconds. Add chicken stock and bring to a boil. Then add the seafood, tomatoes, pineapple, onion, fish sauce, sugar, salt, tamarind, and lime juice. Cook until seafood is just done, about 3 to 5 minutes. Remove from heat, and add bean sprouts and herbs. Garnish with fried shallots and serve piping hot.

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Nutrition

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Serving Size: 1 Serving (380g)
Recipe Makes: 6 Servings

Calories: 118
Calories from Fat: 26 (22%)

Amt Per Serving		% DV

	Total Fat 2.9g	4 %
	Saturated Fat 0.3g	2 %
	Monounsaturated Fat 1.4g
	Polyunsanturated Fat 0.9g
Cholesterol 19.3mg		6 %
Sodium 979.1mg		34 %
Potassium 550mg		14 %
Total Carbohydrate 11g		3 %
	Dietary Fiber 1.8g	7 %
	Sugars, other 9.2g
Protein 13.2g		19 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 118

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