A quick, easy and healthy version of Vietnamese sweet and sour soup (canh chua). This soup features salmon filets, plenty of vegetables and herbs, cooked in a flavorful sweet, sour broth. Ready in just 30 minutes.
Heat oil in a medium stock pot. Once hot, add garlic and cook until fragrant. Slowly add in broth, bring it to a boil.
Reduce heat to medium. Add in tomatoes, pineapple, okra and cook for 5 minutes until almost soft.
After 5 minutes, add in salmon filets. Season to taste with tamarind, sugar, fish sauce. Simmer until salmon is cooked through, about 3 minutes.
Add in a handful of bean sprouts, rice paddy herbs. Cook for another minute then remove from heat.
Garnish with thai bird eye chili if desired. Serve.
(1) Home made chicken broth is best in this recipe. If using storebought chicken broth, be sure it's less sodium broth.
(2) Tamarind powder is sold at Asian supermarkets. If you can't find it, replace with juice of 1/2 a lemon.