Canh Chua Hot and Sour Soup | Starport Foods

Ingredients

• Slice off the very bottom of the woody part of the Lemongrass stalk, then peel and remove tough outer layers until the white tender layer appears.
• Use only the white tender part of lemongrass and slice into very thin 1/16” rings.
• Shell, clean and butterfly prawns and set aside.
• Add prawns, lemongrass and okra to 5 C. of water in a large pot and bring to a boil at medium high heat.
• Add in tomatoes and pineapple, bring to a boil and skim off foamy layer.
• Add in 1 Tbsp. fish sauce, sliced cilantro stems and ½ C. Hot and Sour Soup Concentrate.
• When soup boils again skim off foamy layer, remove from heat and serve.
• Over-cooking Hot and Sour Concentrate reduces the sourness of the vinegar.
• Adjust final flavor level with addition of more water or Hot and Sour Concentrate if needed.
• Serve and garnish with cilantro and lime slice or wedge.