12/26/2023 0 Comments Sweet and sour soup recipe![]() ![]() ![]() Top each serving with some of the tempeh or sausage. Add the tempeh or sausage and sauté over medium-high heat, stirring frequently, until crisp and browned on most sides. Heat the remaining oil in a medium skillet. Just before serving, cut the tempeh into dice, or cut the soy sausage into 1/2-inch-thick slices. If time allows, let the soup stand off the heat for an hour or so. Season with salt and pepper (you may need very little salt, if any). Add sugar in small amounts to balance the tartness of the sauerkraut, tasting as you add. Step 4Īdjust the consistency with a bit more water if the soup seems crowded. Simmer for another 15 to 20 minutes, or until everything is tender. Stir in the apples, sauerkraut, tomatoes, seasoning, and beans. Cover and simmer gently for 15 minutes, or until the potatoes are just tender. Bring to a rapid simmer, then lower the heat. Step 2Īdd the water with bouillon cubes and the potatoes. Add the onion, carrots, and celery and sauté over medium heat until all are golden. Enjoy this soup by itself or serve over white rice or thin rice noodles.Heat half of the oil in a soup pot. If you can’t find okra or bean sprouts, no probs, just leave them out. US Metric 2 tablespoons vegetable oil 1 garlic clove, smashed and minced 1 tablespoon minced ginger 4 scallions, white and green. Longer okra is usually too old and tough – save those for stewing.ĭon’t let the ingredient list put you off making this soup. You want the younger, more tender shoots since they are cooked very briefly until just soft enough to eat. It grows well in the Dubai weather from November onward but seeds quickly in heat.Ī tip on buying okra: if you are using okra in this dish, try and buy baby okra which is about 1 inch to 2 inches long. I’ve started to grow my own because I am completely in love with this “stinking herb” after my short expat stint in Puerto Rico where it grows like crazy. If you are in Dubai, you can sometimes get your hands on some Vietnamese coriander at Sunflower, the Thai Supermarket in Karama. It’s much easier to just use lemon juice. While stirring soup at a medium pace, slowly pour the cornflour mixture in (ensures no lumps). There are Vietnamese sweet and sour soup recipes that call for tamarind but I have tried tamarind paste, tamarind blocks, and tamarind concentrate but could never reproduce the right quantities needed for the perfect sour flavor of this dish. Add vinegar, shiitake, wood ear mushrooms, bamboo shoots, tofu and shredded chicken into the soup. pineapple (canned is okay for this recipe).My mom will only make this soup with fresh pineapple chunks that she has cut up herself from a whole pineapple (a feat I have yet to contemplate attempting).Īnd she will often use traditional Vietnamese vegetables growing in her garden not found in most grocery stores, such as elephant ear stems (“bạc hà”), rice paddy herb (“rau om”), Vietnamese mint (“rau răm”), and Vietnamese coriander (“ngo gai”, also known as recao or Mexican “culantro” or “stinking-herb” or “sawtooth herb”).īut you don’t have to worry about sourcing any of these complicated sounding herbs. Simple and fast to prepare.Ī hugely popular dish in Vietnamese homes and restaurants, this sweet and sour soup (simply called “Sour Soup” or “Canh Chua” in Vietnamese) is one of my favorite soups because it is fast to prepare and I just love its balance of sweet and tart flavors. Pineapple is used to sweeten the broth and lemons are used for the sour element. This is a simplified but still flavorful version of my mom’s Vietnamese Sweet and Sour soup and can be ready in under 30 minutes. ![]()
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