Receta Vietnamese Hot and Sour Tamarind Soup
Vietnamese Hot and Sour Soup
November 30, 2014 by Sylvia Fountaine 13 Comments
If the only prayer you ever say in your entire life is thank you, it will be enough.
I love the clean flavors of this Vietnamese Hot and Sour Soup called, Canh Chua. Brothy, flavorful with a little heat, this vegan soup is rich and tangy, perfect for detoxing after all the holiday indulgences. Fresh mushrooms, tofu, herbs and tomatoes make up the bulk of it – but the secret to its great flavor is the tamarind paste. Don’t worry if you don’t stock tamarind paste, lime juice is an easy substitute. But if you are tempted to try tamarind paste, it’s easily found at Asian Markets and gives this soup a particular kind of sourness that I really enjoy. The nice thing about this recipe, besides being healthy and good for you – is that is quite easy and fast to make. And it’s a great soup to have if you are feeling under the weather.
The first time I tasted this soup was in Central Vietnam a few years back. It was a welcome and unexpected change from all the Pho we had been having. Canh chua is often made with seafood, especially in the Southern Delta area, but this simple vegetarian version, is popular in Central and Northern areas. Its clean bright flavors feel very healing. Even though tomatoes are sadly out of season, I make an exception for this recipe, because I’ve come to crave it so much. Plan ahead and let the tomatoes soften and ripen on the counter for a few days before making the soup.
Load it up with lots of chives and cilantro, and as many chili flakes as you can handle. If you are not a tofu person, substitute prawns or shrimp.
Nutrition Facts
Amount Per Serving
Calories 163
% Daily Value*
- Total Fat 8.9g
- 14%
- Saturated Fat 1g
- 5%
- Cholesterol 0g
- 0%
- Sodium 562.6mg
- 23%
- Total Carbohydrate 13g
- 4%
- Dietary Fiber 3.4g
- 14%
- Sugars 6.2g
- Protein 11.5g
23%
Vitamin A 17%
Vitamin C 37%
Calcium 42%
Iron 12%
( based on 4 servings)
Vietnamese Hot and Sour Soup Hot and Sour Vietnamese Soup with Tamarind Author: Sylvia Fountaine | Feasting at Home Blog Recipe type: Soup Cuisine: Vegan Serves: 2-4 Ingredients
½ onion- diced (1 cup) 1 tablespoon vegetable or olive oil 3-4 cloves garlic chopped 2 Cups sliced mushrooms (shiitakes or cremini) 4 Roma or vine ripened tomatoes- diced into 1 inch pieces 1 tsp sugar 1 tsp kosher salt plus more to taste ½ tsp fresh cracked pepper 4 cups vegetable or chicken stock 1 teaspoon soy sauce ( if using veggie stock) 8 oz firm tofu, cut into ¾ inch cubes 1 Tablespoon tamarind paste (or tamarind concentrate) or sub lime juice ¼ Cup chopped cilantro ¼ C chopped chives or scallions Instructions
In a Medium pot, heat oil over medium high heat, add diced onions. Saute until tender, stirring often, about 4 - 5 minutes. Turn heat to medium, add garlic, and mushrooms. Saute until mushrooms are just tender, about 3-4 more minutes. Add tomatoes, sugar, salt and pepper. Saute until tomatoes begin to melt, about 2-3 minutes. Add stock and soy sauce (optional). Add tofu and tamarind paste ( or lime juice). Bring to a boil, and let simmer for 3-4 minutes. Taste for balance. Add salt to taste. Serve in a bowls with chopped cilantro and chives and chili flakes. Serves 2 for dinner or 4 as a starter. 3.5.3208