Vietnamese hot and sour soup

1 servings

Ingredients

Quantity Ingredient
2 cups Thinly sliced onions
5 Garlic cloves; minced or pressed
1 Or 2 fresh chiles; seeded and minced, or to taste
7 cups Light vegetable broth; (I use broth powder, only about 3/4 of recommended amount of powder)
1 can (15 ounce) straw mushrooms; reserve liquid
1 can (8 ounce) unsweetened pineapple chunks
1 cup Chopped fresh tomatoes
2 tablespoons Chopped fresh basil
1 tablespoon Chopped fresh mint or cilantro
2 tablespoons Fresh lime juice
¼ cup Soy sauce; (I use 1/2 this amount)
1½ cup Diced firm tofu; cut into 1/2 inch cubes, (about 8 ounces)
Mung sprouts
Basil leaves
Lime wedges

Directions

In a large soup pot, sauté the onions in a bit of the reserved mushroom liquid on low heat for about 5 minutes, until soft. Add garlic and chiles and sauté for another minute, stirring to prevent sticking. Stir in the stock, mushrooms, pineapple and tomatoes and bring to a boil. Reduce heat and simmer for 5 minutes. Add the basil, mint or cilantro, lime juice, soy sauce and tofu. Simmer for 5 - 10 minutes until the flavors are well blended.

Sprinkle with sprouts and basil leaves and accompany each serving with a wedge of lime.

Posted to fatfree digest by "Jan Gordon" <jan@...> on Apr 19, 1999, converted by MM_Buster v2.0l.

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