Sweet and Sour Seafood Pho Soup
Traditional pho soup in only 25 minutes!
1/2 cup fresh pineapple, cut into chunks
1 large red chilli, deseeded and sliced lengthways
1 cup green beans, trimmed
2 vine-ripened tomatoes, cut into wedges
1/4 cup celery, diced; young leaves intact
1 tbs tamarind paste
300g store-bought marinara mix
1 1/2 tbs fish sauce
1/2 tbs raw sugar
1 cup bean sprouts
1/2 cup Vietnamese mint, roughly chopped
1/2 cup coriander, roughly chopped
Ingredients
1 1/2 litres fish stock (see our fish stock)1/2 cup fresh pineapple, cut into chunks
1 large red chilli, deseeded and sliced lengthways
1 cup green beans, trimmed
2 vine-ripened tomatoes, cut into wedges
1/4 cup celery, diced; young leaves intact
1 tbs tamarind paste
300g store-bought marinara mix
1 1/2 tbs fish sauce
1/2 tbs raw sugar
1 cup bean sprouts
1/2 cup Vietnamese mint, roughly chopped
1/2 cup coriander, roughly chopped
Method
1. Bring stock to the boil in a large saucepan. Add pineapple, chilli, beans, tomato and celery; simmer for 5 minutes.
2. Dissolve tamarind paste in 3 tbs hot water and stir into soup. Add marinara mix; simmer for 5 minutes. Stir fish sauce and sugar through soup.
3. Divide bean sprouts among 4 serving bowls; pour hot soup over sprouts.
4. Garnish soups with chopped mint and coriander just before serving.
Notes
Nutritional Info per serving
670 kJ (163 cal), 21g protein, 10g carbs, 4g fibre, 3g fat (1g sat fat), 778mg sodium
- Source:
- Prevention
- Author:
- Photographer:
- Brett Stevens
