Canh Chua Chay (Vegan Vietnamese Sour Soup)

Ingredients

• 6 cups Vegetable broth
• 2 tablespoons Tamarind paste
• 1 cup Pineapple
• 1 large Tomato
• 1 cup Bean sprouts
• 1 cup Fried tofu
• 1/2 cup Okra
• 1/2 cup Mushroom
• 1 tablespoon Sugar
• 1/2 teaspoon Salt
• 1/4 cup Cilantro
• 1/4 cup Mint
• 2 cloves Garlic

Instructions

1. 1On a clean cutting board, cut the 1 large Tomato into 1/2-inch (1.25 cm) wedges. Cut the 1 cup Pineapple into 1/2-inch (1.25 cm) pieces. Slice the 1/2 cup Okra into 1/2-inch (1.25 cm) rounds. Slice the 1/2 cup Mushroom into 1/4-inch (0.6 cm) slices. Cut the 1 cup Fried tofu into 1-inch (2.5 cm) cubes. Mince the 2 cloves of Garlic. Separately, finely chop the 1/4 cup Cilantro and 1/4 cup Mint.
2. 2In a large heavy-bottomed pot (e.g., a 6-quart / 5.7-liter pot), add the 6 cups Vegetable broth. Heat the broth over medium-high heat (approximately 350°F / 175°C) until it is hot but not yet boiling. Stir in the 2 tablespoons Tamarind paste, 1 tablespoon Sugar, and the minced 2 cloves of Garlic until the paste and sugar are fully dissolved.
3. 3Add the 1 cup Pineapple pieces, 1 large Tomato wedges, 1/2 cup Okra rounds, and 1/2 cup Mushroom slices to the pot. Increase the heat to bring the soup to a gentle boil (you will see steady bubbles breaking the surface), then reduce the heat to medium-low (approximately 200°F / 93°C) and simmer for 10-12 minutes, or until the vegetables are tender when gently pierced with a fork.
4. 4Add the 1 cup Fried tofu cubes and 1 cup Bean sprouts to the simmering soup. Continue to cook for 5-7 minutes, or until the tofu is heated through and the bean sprouts are slightly softened but still retain a slight crispness.
5. 5Stir in the 1/2 teaspoon Salt. Taste the soup and adjust with a tiny pinch more salt if needed. Remove the pot from the heat and stir in the chopped 1/4 cup Cilantro and chopped 1/4 cup Mint.
6. 6Carefully ladle the hot soup into individual serving bowls and serve immediately.

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