Canh Chua Chay (Vegetarian Sour Soup)

Ingredients

• 6 cups Vegetable broth
• 2 tablespoons Tamarind paste
• 2 each Tomatoes, diced
• 1 cup Pineapple, diced
• 1 cup Bean sprouts
• 1 cup Okra, sliced
• 1/4 cup Thai basil leaves
• 1/4 cup Cilantro leaves
• 1 tablespoon Sugar
• 1 teaspoon Salt
• 1 tablespoon Vegetable oil
• 1 cup Fried Tofu, cubed

Instructions

1. 1Place a large heavy-bottomed pot over medium heat (350°F / 175°C). Add the 1 tablespoon of vegetable oil. Once the oil is shimmering, add the 2 diced tomatoes and cook, stirring occasionally, for 3-5 minutes, or until they begin to soften.
2. 2Pour in the 6 cups of vegetable broth and add the 2 tablespoons of tamarind paste. Stir well to combine. Bring the mixture to a rolling boil over high heat, then reduce the heat to low, cover the pot, and let it simmer gently for 10 minutes.
3. 3Add the 1 cup of diced pineapple, 1 cup of bean sprouts, and 1 cup of sliced okra to the pot. Stir everything together, cover the pot again, and continue to simmer for 5 minutes, or until the okra is tender-crisp.
4. 4Stir in the 1 tablespoon of sugar and 1 teaspoon of salt. Taste the broth and add more sugar or salt if needed, until the flavor is balanced to your liking. The soup should taste both savory and slightly sweet.
5. 5Gently stir in the 1 cup of fried tofu cubes. Cook for 1 minute more, just to heat the tofu through.
6. 6Remove the pot from the heat. Stir in the 1/4 cup of Thai basil leaves and the 1/4 cup of cilantro leaves.
7. 7Ladle the hot soup into bowls and serve immediately.

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