VIETNAMESE HOT & SOUR SOUP

VIETNAMESE HOT & SOUR SOUP image

Yield 6-8 bowls

Number Of Ingredients 22

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a lemon-sized piece of tamarind pulp or ¼ c. prepared tamarind paste*
1 T ground chili paste
1 T minced garlic
3 T vegetarian fish sauce* or soy sauce
3 c. light vegetable stock + 3 c. water
2 T sugar
½ t. salt
1 c. pineapple chunks, fresh or canned, with some of the juice
½ onion, thinly sliced
1 stalk celery, thinly sliced
1 c. chopped tomatoes or halved cherry tomatoes
1 15 oz can peeled straw mushrooms, rinsed and drained
1 15 oz can cut baby corn
1 10/5 oz package lite silken tofu, firm, cubed
2 c. shredded bok choy leaves
juice of one lime
Garnishes:
2 c. bean sprouts
Chopped scallions
Cilantro leaves
lime wedges
available at Asian markets

Steps:

In a small bowl, pour ½ c. boiling water over the tamarind pulp (if using) and soak for 30 minutes. Push pulp through a sieve to extract liquid. Set aside. Sauté the garlic and chili paste in a little water until fragrant, about 30 seconds. Add vegetarian fish sauce or soy sauce and stir for another 10 seconds. Add water, broth, sugar, salt, and tamarind and bring to a boil. Reduce heat and add pineapple, onion, celery, tomatoes, mushrooms, baby corn, tofu, and bok choy. Simmer for 3 minutes. Just before serving, remove from heat and stir in lime juice. Taste and adjust flavor with more chili paste, vegetarian fish sauce, sugar, or lime juice to taste. To serve, ladle soup into individual large bowls and allow each person to garnish with the bean sprouts, scallions, cilantro, and lime wedges.