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Vietnamese Fisherman's Soup

Vietnamese Fisherman's Soup

4 4 4 4 4 0
Recipe by
Food.com Food.com

Ingredients

  • 14 lb shrimp (medium raw, peeled and deveined)
  • 13 lb salmon (boneless skinless, cut into bite size pieces)
  • 14 lb scallops
  • boiling water
  • 1 tbsp vegetable oil
  • 1 tsp chili paste (ground)
  • 1 tsp minced garlic
  • 5 cups unsalted chicken stock (or 5 cups low sodium chicken broth)
  • 2 tomatoes (medium, cut into thin wedges)
  • 2 cups pineapple chunks (freshly cut)
  • 12 onion (medium, cut into thin wedges)
  • 2 tbsps fish sauce
  • 3 tbsps sugar
  • 14 tsp salt
  • 2 tbsps tamarind (pulp, soaked in)
  • 13 cup hot water (and pushed through a sieve)
  • 4 tbsps fresh lime juice
  • 2 cups bean sprouts
  • 1 tbsp rice paddy herb (chopped fresh, or 1 tablespoon saw-leaf herb, this ingredient gives the soup it's 'sour' flavor)
  • 1 tbsp thai basil (chopped fresh)
  • 2 tbsps shallots (fried, for garnish, instructions follow)
  • 1 cup vegetable oil (for frying shallots)
Prep Time
30 min
Total Time
45 min
Servings
6 servings

Preparation

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Nutrition Facts

Amount Per Serving
Calories 550 Calories from Fat 380
% Daily Value *
Total Fat 42g 65%
Saturated Fat 3g 15%
Trans Fat 1g
Cholesterol 55mg 18%
Sodium 1360mg 57%
Potassium 630mg 18%
Total Carbohydrate 27g 9%
Dietary Fiber 2g 8%
Sugars 18g
Protein 20g
Vitamin A 10%
Vitamin C 60%
Calcium 35%
Iron 6%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.

Tastes

Salty
Savory
Sour
Bitter
Sweet
Spicy

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