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Canh Chua (Sweet and Sour Soup) recipe by Safe Plated

Canh Chua (Sweet and Sour Soup)

A tangy and flavorful Vietnamese soup with pineapple, tomatoes, bean sprouts, and tofu in a tamarind broth.

40m4 servings
Contains soyContains fishSHELLFISH-free
250 cal|15g protein|30g carbs|8g fat|5g fiber

Ingredients

  • about 450 g 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

Original measure retained: its cup/spoon or fluid-volume standard is unspecified.

Instructions

  1. 1Prepare the about 450 g of firm tofu by cutting it into 2.54 cm cubes.
  2. 2In a large heavy-bottomed pot, bring 6 cups of water to a rolling boil over high heat (100°C / 100°C).
  3. 3Reduce the heat to medium (148.9°C / 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 about 450 g 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 (148.9°C / 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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Canh Chua (Sweet and Sour Soup) | Safe Plated — Allergen-Aware Recipes