Step by step

Method

4 steps

1. 1

   Build a quick sour broth: bring 5–6 cups water or light stock to a simmer with 1 tablespoon fish sauce, 1 teaspoon sugar, and a pinch of salt. Add 2 smashed garlic cloves and optional lemongrass pieces. Simmer 5 minutes.

2. 2

   Add souring agents: 1–2 tablespoons tamarind paste dissolved in a little hot water, or 2–3 tablespoons lime juice / rice vinegar to taste. Stir in 1 cup pineapple chunks and 1 tomato cut into wedges. Broth should taste tangy-savory-sweet — adjust fish sauce, sugar, and lime until it makes your mouth water.

3. 3

   Add 8–12 ounces white fish chunks, shrimp, or a mix; simmer gently 3–5 minutes until the fish flakes and shrimp turn pink and curl. In the last 2 minutes add bean sprouts, okra slices, or a handful of napa cabbage so they stay crisp-tender.

4. 4

   Taste once more for sour-salty balance. Ladle into bowls over a little rice or sip plain. Top with Thai basil or cilantro, chili slices, and fried garlic if you have it. You want a bright, sour-sweet fish soup — pineapple and tomato in a clear tangy broth, not a thick stew.