Vegan Canh Chua (Vietnamese Sour Soup)

Ingredients

• 6 cups Vegetable Broth
• 1 cup Pineapple
• 2 medium Tomato
• 1 cup Okra
• 2 cups Bean Sprouts
• 2 tablespoons Tamarind Paste
• 1 tablespoon Sugar
• 1 teaspoon Salt
• 1/4 cup Thai Basil
• 1/4 cup Mint
• 2 cloves Garlic
• 2 medium Shallots
• 1 tablespoon Vegetable Oil

Instructions

1. 1Heat 1 tablespoon of vegetable oil in a large heavy-bottomed pot over medium heat, about 300°F (150°C). Add the 2 cloves of minced garlic and 2 medium minced shallots and cook, stirring often, until they are fragrant and lightly golden, about 2 to 3 minutes.
2. 2Pour in the 6 cups of vegetable broth. Add the 1 cup of pineapple chunks and the 2 diced medium tomatoes. 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 15 minutes.
3. 3Add the 1 cup of okra, 2 cups of bean sprouts, 2 tablespoons of tamarind paste, 1 tablespoon of sugar, and 1 teaspoon of salt to the pot. Stir everything together and continue to simmer, uncovered, for another 5 minutes, or until the okra pieces are tender when poked with a fork.
4. 4Remove the pot from the heat. Stir in the 1/4 cup of fresh Thai basil leaves and the 1/4 cup of fresh mint leaves.
5. 5Serve the Vegan Canh Chua hot immediately.

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