vietnamese hot and sour soup

Name: Vietnamese Hot and Sour Soup
Prep time: 10 min
Cook time: 10 min
Yield: 4
Cuisine: Vietnamese
Ingredients: 1 medium shallot diced; 4 clove(s) garlic minced; 1 tablespoon(s) oil; 4 cup(s) chicken or vegetable stock; 2 cup(s) sliced shiitake mushrooms; 1 cup(s) crushed tomatoes; 1/4 cup(s) brown sugar; 1 tablespoon(s) sambal oleck; 1 tablespoon(s) rice vinegar; 2 tablespoon(s) tamarind paste; 8 ounce(s) firm tofu cubed; 1/4 cup(s) each cilantro and scallions for garnish

10 Pinches 1 Photo

barbara lentz

beulah, MI

Updated on Mar 20, 2017

Delicious soup. Sweet, sour with some heat. Yum

Rate

prep time 10 Min

cook time 10 Min

method Stove Top

yield 4-6 serving(s)

Ingredients

1 medium shallot diced
4 cloves garlic minced
1 tablespoon oil
4 cups chicken or vegetable stock
2 cups sliced shiitake mushrooms
1 cup crushed tomatoes
1/4 cup brown sugar
1 tablespoon sambal oleck
1 tablespoon rice vinegar
2 tablespoons tamarind paste
8 ounces firm tofu cubed
1/4 cup each cilantro and scallions for garnish

How To Make vietnamese hot and sour soup

Step 1

Add oil to large pot. Saute the shallots for 2 minutes. Add the garlic and saute 1 minute. Add the mushrooms and cook about 4 minutes. Add the crushed tomatoes, and stock. Bring to a boil.

Step 2

Stir in the brown sugar, sambal oleck, rice vinegar and Tamarind paste. Add the tofu. Reduce heat and simmer for 3 minutes. Taste and adjust the seasonings adding salt or more vinegar to taste.
Step 3

Ladle into bowls and top with cilantro and scallions
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