Vietnamese Fish And Tomato Soup Recipes
VIETNAMESE FISHERMAN'S SOUP
You can use any kind of seafood you like in this sweet-and-spicy soup, which is special enough for a dinner party.
Provided by Martha Stewart
Categories Food & Cooking Soups, Stews & Stocks Soup Recipes
Number Of Ingredients 18
Steps:
- Blanch salmon in boiling water for 10 to 20 seconds. Lift out; drain in a colander. Blanch scallops for 10 seconds; drain.
- Heat oil in a small stockpot over medium heat. Add chile paste and garlic. Cook until fragrant, about 10 seconds. Add stock, cover, and bring to a boil. Reduce heat to medium; stir in salmon and scallops, tomatoes, pineapple, onions, fish sauce, sugar, salt, and lime juice. Cook just until seafood is cooked through, about 3 to 5 minutes. Remove from heat, stir in scallions, bean sprouts, basil, and cilantro. Divide among 8 soup bowls, garnish with Fried Shallots, if desired, and serve immediately.
FISH AND TOMATO SOUP
Serve your family tender pieces of fish simmering in a mildly flavored tomato soup. You'll reel in rave reviews!
Provided by By Betty Crocker Kitchens
Categories Entree
Time 50m
Yield 8
Number Of Ingredients 13
Steps:
- Heat oil in 5- to 6-quart Dutch oven over medium heat. Cook garlic, celery, onion, parsley and bay leaf in oil 5 to 6 minutes, stirring frequently, until celery is crisp-tender.
- Stir in tomatoes, broth and wine. Heat to boiling over high heat; reduce heat to medium-low. Cover and simmer 20 minutes, stirring occasionally.
- Stir in fish, salt and pepper. Cover and simmer 8 to 10 minutes or until fish flakes easily with a fork. Remove bay leaf. Top soup with lemon peel.
Nutrition Facts : Calories 165, Carbohydrate 12 g, Cholesterol 45 mg, Fat 1, Fiber 3 g, Protein 18 g, SaturatedFat 1 g, ServingSize 1 Serving, Sodium 1300 mg
VIETNAMESE SEAFOOD VOLCANO SOUP
This is called volcano soup because it is usually served in a volcano hot pot at Vietnamese restaurants, but it's just as good straight out of the wok.
Provided by Maos Mama
Categories Vietnamese
Time 1h
Yield 5-6 serving(s)
Number Of Ingredients 18
Steps:
- Heat oil in a wok.
- Lightly brown garlic and shallots.
- Add chili sauce, tomato sauce, chopped tomato, fish sauce and sugar.
- Blend well, then simmer for 2-3 minutes.
- Add stock with tamarind juice or lime juice. Bring to a boil.
- Add seafood and wine to stock. Bring back to boil.
- Cover and simmer for 3-4 minutes until mussel shells have opened. Discard any that remain closed after cooking.
- Taste soup and adjust seasoning to your liking with salt & pepper.
- Garnish with cilantro leaves and serve hot.
VIETNAMESE FISH AND TOMATO SOUP
Make and share this Vietnamese Fish and Tomato Soup recipe from Food.com.
Provided by JustJanS
Categories One Dish Meal
Time 22m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Combine fish stock, fish sauce, palm sugar, garlic and 2 cups water in a large saucepan. Heat and simmer for 5 minute.
- Add fish and cook for 3-5 min, until the fish is just cooked through.
- Stir in tomato, chillies and lime juice. Cook for 1-2 min, or until tomato is soft. Season to taste and garnish with Vietnamese mint, coriander and bean shoots.
Nutrition Facts : Calories 196.2, Fat 2.2, SaturatedFat 0.4, Cholesterol 100.5, Sodium 2939.9, Carbohydrate 13.1, Fiber 1.1, Sugar 10.6, Protein 30.4
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- Drain pineapple juice into a 2 cup glass measuring cup. Add enough water to measure 2 cups of liquid. Set aside.
- Heat oil in a large saucepan over medium-high heat until hot but not smoking. Add scallions and fish and cook until fish is lightly browned and just cooked through. Transfer fish to a plate and set aside.
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