Vietnamese Hot and Sour Soup

Vietnamese Hot and Sour Soup

We are huge fans of Vietnamese food.  It is probably my favorite cuisine.  This soup is Jeremy's current "go to" order at our favorite spot, although he usually gets it with chicken rather than shrimp.  Serve rice on the side for scooping into your bowl.  I thought this turned out well, but no where near as good as what we get out.  I'd say it's not my best work, or even my best Asian soup, but it's good, healthy, easy and worthwhile.

-8 c chicken or seafood broth
-5 Tbsp fish sauce
-4 Tbsp sugar
-3 Tbsp lime juice
-1 Tbsp sriracha
-2 tomatoes, cut into large chunks
-1/2 pineapple, cut into bite sized chunks
-1 lb frozen okra
-1 lb medium shrimp, peeled
-1/2 bag bean sprouts
-rice and fresh cilantro, scallions, lime wedges, and sriracha for serving

Bring broth, fish sauce, sugar, lime juice and sriracha to a boil in a large pot.  Add tomatoes, okra, and pineapple.  Reduce heat and simmer until okra starts to soften (5-10 minutes).  Add shrimp, simmer until cooked, about 5 more minutes.  Remove from heat, stir in bean sprouts and serve.