Sweet and Sour Shrimp and Pineapple Soup

A vibrant Thai-inspired soup featuring prawns, pineapple, and star fruit in a savory, aromatic chicken broth base.

Healthy Seafood Prawns Pineapple Thai-Inspired

Estimated Nutrition

Calories

546.3

kcal / serving

2185 kcal total

Carbs

33.8g

per serving

135.2 g total

Fat

19.6g

per serving

78.4 g total

Protein

60.1g

per serving

240.5 g total

Cook Time

minutes

Serves

people

Dietary

Vegetarian Vegan Dairy Free Gluten Free

Ingredients

BakingIngredients

tsp

Sugar

to taste

CondimentsSauces

tbsp

Fish Sauce

nam pla

tbsp

Tamarind Paste

Fruits

tbsp

Lemon Juice

piece

Star Fruit

slightly unripe, thinly sliced

piece

Pineapple

slightly unripe, peeled and cut into chunks

Liquids

litres

Water

to cover childen

500

Chicken Stock

fresh

Meat

piece

Chicken

whole or jointed, preferably a stewing hen

NutsSeeds

0.5

tsp

Black Pepper

freshly ground

handful

Coriander

leaves, roughly chopped

OilsFats

tbsp

Vegetable Oil

Seafood

1000

King Prawns

raw, shelled and de-veined

Vegetables

Ginger

thinly sliced

piece

Leek

white part only, thickly sliced

piece

Tomato

slightly unripe, peeled and quartered

piece

Spring Onion

including green parts, sliced thinly

piece

Red Chilli

long, seeds removed, sliced thinly

Method

Heat oil in a large saucepan and soften one chopped tomato for 3 minutes.

Rinse the chicken and place in a large stockpot covered with cold water.

Stir in fish sauce, lemon juice, star fruit, and pineapple chunks.

Mix in pepper, tamarind, and sugar to taste.

Add 500ml chicken stock, spring onions, and the remaining tomato, then bring to a boil.

Boil for 2 minutes, add prawns, and cook for 1 minute until pink.

Bring to a boil while skimming scum, then add ginger and leeks.

Remove from heat and stir in coriander and chilli before serving.

Simmer for 1.5 to 3 hours, then strain and cool the broth.