Vegan Canh Chua (Vietnamese Sour Soup)

Ingredients

• 6 cups Vegetable Broth
• 2 tbsp Tamarind Paste
• 1 cup Pineapple (cubed)
• 1 cup Tomato (quartered)
• 1 cup Bean Sprouts
• 1/2 cup Okra (sliced)
• 1 block Firm Tofu (cubed)
• 1/2 cup Celery (sliced)
• 2 cloves Garlic (minced)
• 1 tbsp Sugar
• 1 tsp Salt
• 1/2 tsp Pepper
• 1/4 cup Fresh Basil
• 1/4 cup Green Onions (chopped)

Instructions

1. 1In a large heavy-bottomed pot, bring the 6 cups of vegetable broth to a rolling boil over high heat (212°F / 100°C).
2. 2Reduce the heat to medium-low (300°F / 150°C) and stir in the 2 tablespoons of tamarind paste, 1 tablespoon of sugar, 1 teaspoon of salt, and 1/2 teaspoon of pepper until fully dissolved. Let it simmer gently for 2 minutes.
3. 3Add the 1 cup of pineapple (cubed), 1 cup of tomato (quartered), 1/2 cup of okra (sliced), 1/2 cup of celery (sliced), and 2 cloves of garlic (minced) to the pot. Stir to combine.
4. 4Increase the heat to medium (350°F / 175°C) and bring the soup back to a gentle simmer. Add the 1 block of firm tofu (cubed). Cook for 15-20 minutes, or until the okra and celery are tender when pierced with a fork. The broth should be fragrant and slightly thickened.
5. 5Stir in the 1 cup of bean sprouts and cook for 1 minute more, just until they are slightly softened but still have a slight crunch.
6. 6Remove the pot from the heat. Stir in the 1/4 cup of fresh basil and 1/4 cup of green onions (chopped).
7. 7Ladle the Vegan Canh Chua into bowls and serve immediately.

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