Vietnam · Vietnam

Sour Pineapple and Tomato Vegetable Soup

Name: Sour Pineapple and Tomato Vegetable Soup
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 4 servings
Cuisine: Vietnam
Ingredients: tamarind concentrate 20 g; vegetable broth 1000 ml; pineapple chunks 200 g; ripe tomato, wedged 150 g; okra 100 g; straw mushrooms, halved 150 g; bean sprouts 100 g; cilantro, chopped 10 g; sugar 8 g; soy sauce 15 ml; fine salt 2 g

Lightly sweet-sour broth with pineapple chunks, tomato, okra and straw mushrooms, finished with cilantro.

40 minutes · 4 servings · Easy

This is a home soup from the south, and the sourness comes from pineapple and tomato together rather than from tamarind, which makes it gentler and sweeter than the other Vietnamese sour soups. Okra and straw mushrooms are added because they thicken and soften without needing a roux. The whole thing is meant to be finished with a handful of herbs stirred through at the very end.

Ingredients

tamarind concentrate20 g
vegetable broth1000 ml
pineapple chunks200 g
ripe tomato, wedged150 g
okra100 g
straw mushrooms, halved150 g
bean sprouts100 g
cilantro, chopped10 g
sugar8 g
soy sauce15 ml
fine salt2 g

Directions

1
Bring broth and tamarind concentrate to a simmer over 5 minutes.
Broth is steaming and smells tart.
2
Add pineapple and tomato. Simmer 6 minutes, add okra and straw mushrooms and cook another 6 minutes.
Pineapple is fork-tender and okra is bright green.
3
Season with sugar, soy sauce and salt. Add bean sprouts and cook 2 minutes until sprouts are wilted but still have snap. Off heat, fold in cilantro. Serve immediately. Reheat any leftover broth to 74°C center before serving again. Refrigerate within 2 hours at 4°C or below; use within 24 hours.
Sprouts are wilted but still snap when bitten; cilantro smells fresh. Reheat any leftover broth to 74°C center before serving again. Refrigerate within 2 hours at 4°C or below; above 32°C, refrigerate within 1 hour.

Source: WorldBite Editorial · WorldBite Proprietary Editorial Content