Rinse crayfish tails, remove shell and innards and cut into quarters.
Scald tomatoes, remove skins and cut into quarters.
Peel pineapple and cut 2 slices into small pieces, cut into eighths.
Remove peel from onions and cut into fine slices.
Rinse leek and cut into pieces of about 2 cm.
Rinse the soy germs.
Clean and chop celery.
Dissolve tamarind in 4 tbsp hot water, strain through a sieve and remove seeds.
Put shrimp, water, tomatoes, leeks, onions, tamarind, celery and pineapple in a pot and simmer for about ten minutes. Add salt, soy germ, nuoc mam sauce, pepper and peppers and simmer everything together for another 3 min.
Serving: Pour the soup into a large soup bowl, sprinkle with basil and bring to the table.
Drinks: Herbal tea
Tips: After adding the soy germs to the soup, do not let it simmer for more than 3 min or the germs will lose their crunchy bite and vitamins and nutritional value.
This soup is eaten very spicy in Vietnam. Therefore, you can use just as much peppers in this recipe – each according to your choice – as indicated.
Our tip: It is best to use fresh herbs for a particularly good flavor!
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