Description
A quick and easy Vietnamese sweet and sour soup with salmon, taro stems, enoki mushrooms, and tomatoes in a tamarind broth. Topped with crispy garlic and Thai basil, it’s ready in under 30 minutes.
Ingredients
Units
Scale
Fish
- 12 oz salmon fillet
- 1 tablespoon fish sauce
Soup
- 2 tablespoons vegetable oil
- 2 tablespoons minced garlic
- 5 cups water or unsalted vegetable/chicken stock
Soup Seasonings
- 1 tablespoon tamarind powder
- 2 tablespoons chicken bouillon powder
- 4 tablespoons granulated sugar
- 1/2 teaspoon salt
Vegetables
- 10 oz tomatoes (cut into halves or quarters)
- 7 oz Indian taro stems (remove outer fiber and slice thin at a diagonal)
- 5 oz enoki mushroom (remove stems and break apart into small pieces) or bean sprouts
- 1 cup Thai Basil leaves (slice thinly)
- Chili peppers (slice thinly)
Instructions
- Marinate: Coat salmon fillets with fish sauce for at least 15 minutes. Set aside.
- Fry garlic: Heat up vegetable oil in a medium pot on medium-high. Add garlic and sauté until golden brown. Remove half from the pot and set aside as garnish.
- Add water or unsalted stock: Be careful as water and oil will splatter. Bring the pot to a boil.
- Add salmon: Cook for 15 minutes on a low simmer.
- Season soup: Add tamarind powder, chicken stock powder, sugar, and salt.
- Add vegetables: Add tomatoes, Indian taro stems, enoki mushroom, and bean sprouts. When the mixture comes to a boil, immediately turn off heat.
- Serve: Transfer to a serving bowl and garnish with basil, chili peppers, and reserved fried garlic.
- Prep Time: 15
- Cook Time: 15
- Category: Side Dish
- Method: Stovetop
- Cuisine: Asian, Vietnamese