Articles & Recipes

Sweet and Tangy Soup with Pineapple, Tamarind and Shrimp

February 26, 2019

The ingredient list for this soup is a bit long, but everything comes together quickly. With rice and a simple salad, you’ve got a wonderful winter meal!

Ingredients Makes 6 to 8 servings

2 stalks fresh lemongrass 2
1 tbsp vegetable oil 15 mL
1 tbsp finely chopped garlic 15 mL
5 cups chicken stock, store-bought or water 1.25 L
1⁄4 cup prepared tamarind liquid or Indian-style tamarind chutney (see Tip) 60 mL
2 tbsp fish sauce 30 mL
2 tsp granulated sugar 10 mL
1 tsp chile-garlic sauce 5 mL
8 oz medium shrimp, peeled and deveined 250 g
1 cup pineapple chunks, canned or fresh 250 mL
4 plum tomatoes, cored and quartered 4
2 tbsp thinly sliced green onion 30 mL
2 tbsp chopped fresh cilantro 30 mL
GARNISHES, optional
2 tbsp chopped fresh mint
2 tbsp chopped fresh Asian or any other type of basil 30 mL
1 cup mung bean sprouts 250 mL


  1. To prepare lemongrass, trim away and discard any dried root portion (to make a smooth base), the top half of stalks and any dry, tired outer leaves. Cut remaining portion of each stalk diagonally into 2-inch (5 cm) lengths.
  2. In a large saucepan over medium-high heat, combine oil, garlic and lemongrass chunks and heat until lemongrass and garlic release their fragrance. Toss for 1 minute and add stock, tamarind liquid, fish sauce, sugar and chile-garlic sauce. Bring to a boil, reduce heat to maintain the soup at a lively simmer and cook, stirring once, for 10 minutes.
  3. Increase heat to medium-high and when soup returns to a boil, add shrimp, pineapple chunks and tomatoes and stir well. Cook until shrimp are pink, 1 to 2 minutes. Stir in green onion and cilantro and remove from heat. Stir in additional herbs and bean sprouts, if using. Transfer to a serving bowl and serve at once.
Instead of the tamarind liquid, use 3 tbsp (45 mL) vinegar mixed with 1 tbsp (15 mL) brown sugar.


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