Canh Chua (Sweet and Sour Soup)

Ingredients

• 6 cups Vegetable broth
• 1 cup Pineapple chunks
• 2 each Tomatoes
• 1 cup Bean sprouts
• 1/2 cup Okra
• 1 block Tofu
• 2 tablespoons Tamarind paste
• 2 tablespoons Fish sauce
• 2 tablespoons Sugar
• 1 clove Garlic
• 1/4 cup Thai basil
• 1/4 cup Cilantro

Instructions

1. 1Pour the 6 cups of vegetable broth into a large heavy-bottomed pot. Place the pot over high heat and bring the broth to a rolling boil, which is approximately 212°F (100°C).
2. 2While the broth heats, cut the 2 tomatoes into quarters, slice the 1/2 cup of okra into 1/2-inch pieces, and cut the 1 block of tofu into 1-inch cubes. Once the broth is boiling, carefully add the 1 cup of pineapple chunks, the quartered 2 tomatoes, the sliced 1/2 cup of okra, and the cubed 1 block of tofu to the pot, then stir gently to combine.
3. 3In a small bowl, scoop out about 1/4 cup of the hot broth from the pot and whisk it with the 2 tablespoons of tamarind paste until the paste is fully dissolved and forms a smooth liquid mixture. Pour this tamarind mixture into the pot with the other ingredients.
4. 4Mince the 1 clove of garlic very finely. Add the 2 tablespoons of fish sauce, the 2 tablespoons of sugar, and the minced 1 clove of garlic to the pot, then stir everything together thoroughly. Reduce the heat to medium-low, so the soup maintains a gentle simmer at approximately 185°F (85°C).
5. 5Allow the soup to simmer gently for 15 to 20 minutes. The soup is done when the okra and tomatoes are tender when poked with a fork, and the broth smells fragrant and appears slightly thickened.
6. 6Turn off the heat completely. Stir in the 1 cup of bean sprouts, the 1/4 cup of Thai basil leaves, and the 1/4 cup of cilantro leaves. Let the soup sit undisturbed for 1 minute to allow the fresh herbs to wilt slightly from the residual heat.
7. 7Serve the Canh Chua hot immediately. This soup pairs well with plain steamed rice.

Related Guides