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Preparation
20 minutes
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Cooking
30 minutes
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Difficulty
Easy
On hot days, cook the sour shrimp soup with coconut heart that is both delicious and very refreshing, good for health. Let’s get cooking right away this delicious soup!
Ingredients for Sour Shrimp Soup with Coconut Heart For 2 people
Shrimp 200 gr Coconut heart 300 gr Cherry tomatoes 50 gr Chicken broth 1 liter Cooking oil 1 tablespoon Garlic 2 cloves Fish sauce 2 tablespoons Lemon juice 3 tablespoons Common spices a little (salt/seasoning sugar)
How to choose fresh and delicious shrimp
- You should choose shrimp that have intact, plump heads and bodies, and feel firm to the touch.
- Shrimp should have a natural fishy smell. Color is uniform and there is no strange odor.
- Check the width between the joints of the shrimp. If the shrimp has narrow joints, it is fresh and good. If the joints of the shrimp are wide, it indicates the shrimp is not fresh due to being stored too long or kept in the freezer for a long time.
- You should also avoid buying shrimp that are slimy, as they may be sick or have been stored for too long.
Information about some ingredients
Coconut heart
Found when removing the fibrous outer layer of the coconut trunk, the coconut heart is a bulbous part that has a pyramid shape, resembling steps, with a tender, pristine white appearance and the sweetest taste in the coconut plant. You can purchase coconut hearts at major and reputable markets and supermarkets.
Chicken broth
You can find chicken broth at supermarkets or on e-commerce websites. If you don’t use canned chicken broth, you can use bone broth or plain water for cooking, or make chicken broth at home.
How to prepare Sour Shrimp Soup with Coconut Heart
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Prepare the shrimp
Rinse the shrimp briefly with clean water, then remove the head and tail, peel the shrimp, take out the intestinal cord, then rinse again with clean water 2 – 3 times and let drain.
Quick and easy shrimp preparation tips:Bend the shrimp head at a 45-degree angle, gently squeeze the shrimp head to remove it, then slowly and carefully pull to also take out the intestinal cord of the shrimp.
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Prepare the other ingredients
Soak the heart of the coconut in diluted salt water for 10 minutes, then take it out, rinse with clean water 2 – 3 times, drain, and cut into thin slices about the length of a finger.
Remove the stem from the tomatoes and wash them clean.
Peel the garlic and mince it finely.
Cut the cilantro roots, wash them clean, and chop them finely.
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Sauté the shrimp
Add 1 tablespoon of cooking oil to the pot, when the oil is hot, add the minced garlic and sauté until fragrant. When the garlic is golden, add the shrimp and stir-fry on high heat until the shrimp is firm.
Next, add the cherry tomatoes and stir-fry together for another 2 minutes.
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Cooking soup
You add 1 liter of chicken broth to the pot, season with 2 tablespoons of fish sauce, 2 tablespoons of sugar, 3 tablespoons of lemon juice, 1 teaspoon of seasoning powder and stir well.
You cover the pot and cook until the soup boils, then add the coconut heart and cook for another 5 minutes.
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Finished product
You pour the soup into a bowl with a little cilantro on top, mix all the ingredients and enjoy the crunchy taste of the coconut heart, the soft and sweet shrimp, the slightly sour cherry tomatoes, and the rich broth. Eating with hot rice and chili fish sauce makes it even more delicious!
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In just a moment, you have a delicious, refreshing dish of sour soup with shrimp and coconut heart to enjoy with the whole family. Wishing you success!
*Refer to the images and recipe from the YouTube channel TasteShare
