Skip to content
Soup · Vietnamese

Canh Chua Tom (Sweet and Sour Prawn Soup)

30 min Serves 4 ~396 kcal/serving ~£10.50 (£2.63/serving) Dairy-freeGluten-freePescatarian

Dietary and allergen labels, nutrition and cost are worked out automatically from each recipe’s ingredients and are a guide only. Check the labels on what you buy yourself — especially for allergies or coeliac disease. More about recipe labels.

Add to my meal plan How meal planning works

Opens Equal House and puts it on the night you choose. No app yet? It’s free, and the recipe comes with you when you install it.

Ingredients

  • 400 g raw king prawns, peeled and deveined
  • 225 g tinned pineapple chunks in juice
  • 1 tbsp tamarind paste
  • 150 g okra, sliced
  • 100 g beansprouts
  • 2 ripe plum tomatoes
  • 1 fresh red chilli
  • 2 tbsp fish sauce
  • 1 fresh coriander
  • 280 g jasmine rice

Nutrition (per serving)

Calories
396 kcal
Protein
24.6 g
Carbohydrate
67.8 g
of which sugars
11.4 g
Fat
1.5 g
of which saturates
0.5 g
Fibre
3.8 g
Salt
2.25 g

Estimated from typical values for each ingredient — a guide, not a substitute for the label on what you actually buy.

Method

  1. 1

    Cook the jasmine rice according to the pack and keep warm.

  2. 2

    Bring 1 litre of water to the boil, stir in the tamarind paste and fish sauce, and simmer for 5 minutes.

  3. 3

    Add the sliced tomatoes, okra and pineapple chunks with their juice and simmer for 6 minutes.

  4. 4

    Add the prawns and simmer for 3 minutes until pink and cooked through.

  5. 5

    Stir in the beansprouts and sliced chilli, cook for 1 more minute, then scatter with coriander and serve with the rice.

Equal House

Plan your meals — and share the cooking

Equal House builds your shopping list by aisle, times the cooking for dinner, and shares it out fairly. Free to start.

Free to start on your iPhone Free to start on your Android phone Free to start · No ads · Your family's data stays yours.