Vietnamese hot and sour soup
1 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | cups | Thinly sliced onions |
| 5 | Garlic cloves; minced or pressed | |
| 1 | Or 2 fresh chiles; seeded and minced, or to taste | |
| 7 | cups | Light vegetable broth; (I use broth powder, only about 3/4 of recommended amount of powder) |
| 1 | can | (15 ounce) straw mushrooms; reserve liquid |
| 1 | can | (8 ounce) unsweetened pineapple chunks |
| 1 | cup | Chopped fresh tomatoes |
| 2 | tablespoons | Chopped fresh basil |
| 1 | tablespoon | Chopped fresh mint or cilantro |
| 2 | tablespoons | Fresh lime juice |
| ¼ | cup | Soy sauce; (I use 1/2 this amount) |
| 1½ | cup | Diced firm tofu; cut into 1/2 inch cubes, (about 8 ounces) |
| Mung sprouts | ||
| Basil leaves | ||
| Lime wedges | ||
Directions
In a large soup pot, sauté the onions in a bit of the reserved mushroom liquid on low heat for about 5 minutes, until soft. Add garlic and chiles and sauté for another minute, stirring to prevent sticking. Stir in the stock, mushrooms, pineapple and tomatoes and bring to a boil. Reduce heat and simmer for 5 minutes. Add the basil, mint or cilantro, lime juice, soy sauce and tofu. Simmer for 5 - 10 minutes until the flavors are well blended.
Sprinkle with sprouts and basil leaves and accompany each serving with a wedge of lime.
Posted to fatfree digest by "Jan Gordon" <jan@...> on Apr 19, 1999, converted by MM_Buster v2.0l.