Experience the fresh and vibrant flavors of Vietnamese cuisine with this delightful recipe for Vegan Vietnamese Tamarind Pineapple Soup, also known as Canh Chua Chay. This comforting soup is perfect as a starter or a light main course, combining sweet, sour, and savory notes that are sure to please your palate.
Vegan Vietnamese Tamarind Pineapple Soup
Delve into a bowl of simmering goodness with this vegan soup that highlights the tropical essence of pineapple and the tangy flair of tamarind. This dish is not only refreshing but also incredibly easy to prepare.
### Ingredients:
- 1 tablespoon vegetable oil
- 1 medium onion, sliced
- 2 cloves garlic, minced
- 1 tablespoon ginger, grated
- 1 liter vegetable broth
- 2 cups pineapple, cubed
- 1 cup tamarind pulp
- 1 cup bean sprouts
- 1 cup tomatoes, quartered
- 1 cup okra, sliced
- 2 tablespoons soy sauce
- Fresh cilantro, for garnish
- Sliced chili, for garnish (optional)
Instructions:
- In a large pot, heat the vegetable oil over medium heat.
- Add the sliced onion and sauté until translucent, about 5 minutes.
- Stir in the minced garlic and grated ginger, cooking for another 2 minutes until fragrant.
- Pour in the vegetable broth and bring the mixture to a boil.
- Add the cubed pineapple and tamarind pulp, stirring well to combine.
- Reduce the heat and let it simmer for about 10 minutes, allowing the flavors to meld.
- Add the bean sprouts, tomatoes, and okra. Cook for another 5-7 minutes until the veggies are tender but still crisp.
- Stir in the soy sauce, adjusting the seasoning to taste.
- Remove from heat and serve hot, garnished with fresh cilantro and sliced chili if desired.
Enjoy this Vegan Vietnamese Tamarind Pineapple Soup as a comforting meal any day of the week. Its unique blend of fresh ingredients and tangy flavors makes it an excellent choice for both vegan aficionados and those looking to explore new tastes.
source: alimentageuse.com
