Amy Tran'S Vietnamese Soup
A flavorful Vietnamese-inspired soup featuring a tangy tamarind broth, tender cooked shrimp or chicken, and fresh vegetables, perfect for a comforting and aromatic meal.
Ingredients
Instructions
- Mix all ingredients in a pot and bring to a boil.
- Cook until the vegetables are tender.
- Serve hot, optionally over white rice.
Tips & Substitutions
For a richer flavor, consider adding a splash of fish sauce or lime juice to the soup. If you can't find tamarind soup base, you can substitute with a mix of vegetable broth and a bit of tamarind paste. Feel free to experiment with seasonal vegetables like bok choy or spinach according to your preference. This dish is versatile, so check out other seafood recipes for inspiration!
Serving Suggestions
Serve the soup hot, garnished with fresh herbs like cilantro or green onions for added flavor. It pairs beautifully with white rice to soak up the broth, or you can serve it alongside Yummy Crackers for a crunchy contrast. This soup also works well as a starter for a larger meal, complementing dishes like Vicki's Catfish Stew.
Storage & Reheating
Store any leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, simply warm the soup on the stove over medium heat, stirring occasionally until hot. If the soup thickens, add a splash of water to restore the desired consistency. Avoid reheating in the microwave as it can lead to uneven heating.
Nutrition & Diet Analysis (per serving)
Each serving of Amy Tran'S Vietnamese Soup contains roughly 146 calories, with 7g protein, 31g carbohydrates, and 1g fat. It is an excellent source of vitamin A (88% of the Daily Value), dietary fiber (41% of the Daily Value), and vitamin C (40% of the Daily Value), and a good source of calcium and iron. Note that it is relatively high in sodium, at 1887mg per serving (82% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use frozen shrimp or chicken in this recipe?
Yes, you can definitely use frozen shrimp or chicken. Just ensure they are fully thawed and cooked before adding them to the soup to avoid any food safety issues. Frozen seafood can also help save time during meal prep.
What vegetables work best in this Vietnamese soup?
You can use a variety of vegetables depending on your preference. Snow peas and leeks are great choices, but feel free to add bell peppers, carrots, or even mushrooms for added texture and flavor. Just make sure to cut them into uniform sizes for even cooking.
Is this soup suitable for meal prep?
Absolutely! This Vietnamese soup is excellent for meal prep. You can prepare a large batch and store it in individual containers. Just remember to keep the rice separate initially, as adding it directly can cause it to absorb too much liquid over time.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).