Canh Chua Ca Sweet And Sour Fish Soup Recipes

CANH CHUA CA (SWEET AND SOUR FISH SOUP)

Canh Chua Ca (Sweet and Sour Fish Soup) image

Make and share this Canh Chua Ca (Sweet and Sour Fish Soup) recipe from Food.com.

Provided by Recipe Junkie

Categories Vietnamese

Time 30m

Yield 6-8 serving(s)

Number Of Ingredients 10

Ingredients

3 tablespoons tamarind paste or 3 tablespoons lime juice
7 cups water or 7 cups fish stock
2 tablespoons palm sugar or 2 tablespoons white sugar
2 large tomatoes, skinned and sliced
1 thick celery rib, chopped
1 tablespoon fish sauce
10 ounces cod or 10 ounces white fish fillets, cut into bite size pieces
3 ounces bean sprouts
1 teaspoon finely chopped red chile
sweet basil or fresh coriander leaves

Steps:

Steep tamarind paste in cold water from allowance and strain into pot.
Or if using lime juice, add it to the water or fish stock.
Combine liquid, sugar, tomatoes, celery and fish sauce, and simmer for 15 minutes.
Add fish, bean sprouts and chilies and simmer for 3 minutes.
Serve in individual soup bowls and garnish with plenty of mint, sweet basil or coriander, or all three.
Serve with a side dip of Vietnamese Fish Sauce (nuoc cham).

Nutrition Facts : Calories 83.2, Fat 0.5, SaturatedFat 0.1, Cholesterol 21.3, Sodium 280.9, Carbohydrate 10.1, Fiber 1.3, Sugar 8.8, Protein 10.1

CANH CHUA CA - HOT SOUR FISH SOUP W/ PINEAPPLE

Canh Chua Ca - Hot Sour Fish Soup W/ Pineapple image

Another recipe from the In-Laws. This is a wonderful soup that is a common meal for my mother-in-law to make. It is so delicious I just had to have the recipe! My mother-in-law used catfish fillets, skin and all, I prefer to use the pre-diced chunks. Galangal is also known as Siamese Ginger. It can be found fresh, frozen, or dried at asian markets.

Provided by Kiersten Phae

Categories Asian

Time 30m

Yield 6 serving(s)

Number Of Ingredients 19

Ingredients

1 tablespoon vegetable oil
2 garlic cloves, minced
1 onion, very thinly sliced
2 stalks lemongrass, the midsection only
3 slices galangal (2 slices if using dried)
1/4 lb mushroom, quartered (stems are usually omitted, but I use them)
1/2 cup bamboo shoot, sliced
1/2 cup pineapple chunk
6 cups chicken stock or 6 cups fish
1/3 tamarind juice
2 -3 tablespoons fish sauce, nuoc mam
1 1/2 tablespoons sugar
1 teaspoon salt (optional)
3/4-1 lb catfish, chunks
1 cup bean sprouts
1 green onion, sliced thin
1/4 cup mint
1/4 cup cilantro
1 -2 serrano chili, sliced

Steps:

Cut the midsection of the lemongrass into 1-2 inch pieces and smash them to release the aromatics.
Heat the oil in a large sauce pan over medium-high heat.
add the garlic, onion, lemongrass and galangal.
saute 2-3 minutes or until the onion is soft but not brown.
Add the pineapple, bamboo shoots, and mushrooms.
cook while stirring for about 1 minute.
Add the chicken (or fish) stock and turn the heat to high.
Once it's boiling, add the tamarind, fish sauce, sugar, and salt.
Stir well. Adjust seasonings to taste.
Add the catfish and boil gentle for about 5 minutes, until the fish is opaque.
Add the bean sprouts, mint, and green onion to the individual bowls.
Ladle soup on top.
Garnish with Cilantro and Serrano Chiles.

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