Canh Chua (Sweet and Sour Soup)

Ingredients

• 1 lb Tofu, firm
• 1 cup Pineapple, cubed
• 1 cup Tomatoes, diced
• 1 cup Bean sprouts
• 1/2 cup Okra, sliced
• 3 tablespoons Tamarind paste
• 2 tablespoons Sugar
• 1 tablespoon Fish sauce
• 2 cloves Garlic, minced
• 6 cups Water
• 2 tablespoons Cilantro, chopped
• 2 tablespoons Green onions, chopped

Instructions

1. 1Prepare the 1 lb of firm tofu by cutting it into 1-inch cubes.
2. 2In a large heavy-bottomed pot, bring 6 cups of water to a rolling boil over high heat (212°F / 100°C).
3. 3Reduce the heat to medium (300°F / 150°C) and add 3 tablespoons of tamarind paste, 2 tablespoons of sugar, 1 tablespoon of fish sauce, and 2 cloves of minced garlic to the pot. Stir continuously for 1-2 minutes, or until the tamarind paste and sugar have completely dissolved into the water.
4. 4Add the prepared 1 lb of tofu cubes, 1 cup of cubed pineapple, 1 cup of diced tomatoes, 1 cup of bean sprouts, and 1/2 cup of sliced okra to the pot. Stir gently to combine.
5. 5Bring the soup back to a simmer over medium heat (300°F / 150°C) and cook for 10-15 minutes. The vegetables should become tender to the touch, and the pineapple should soften.
6. 6Remove the pot from the heat. Stir in the 2 tablespoons of chopped cilantro and 2 tablespoons of chopped green onions.
7. 7Serve the Canh Chua hot immediately.

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