Vietnamese Hot And Sour Soup

Categories: None
Yield: 1 servings

2 c Thinly sliced onions
5 Garlic cloves; minced or
-pressed
1 Or 2 fresh chiles; seeded
-and minced, or to taste
7 c Light vegetable broth; (I
-use broth powder, only
-about 3/4 of recommended
-amount of powder)
1 cn (15 ounce) straw mushrooms;
-reserve liquid
1 cn (8 ounce) unsweetened
-pineapple chunks
1 c Chopped fresh tomatoes
2 tb Chopped fresh basil
1 tb Chopped fresh mint or
-cilantro
2 tb Fresh lime juice
1/4 c Soy sauce; (I use 1/2 this
-amount)
1 1/2 c Diced firm tofu; cut into
-1/2 inch cubes, (about 8
-ounces)
Mung sprouts
Basil leaves
Lime wedges

In a large soup pot, sauté the onions in a bit of the reserved mushroom
liquid on low heat for about 5 minutes, until soft. Add garlic and chiles
and sauté for another minute, stirring to prevent sticking. Stir in the
stock, mushrooms, pineapple and tomatoes and bring to a boil. Reduce heat
and simmer for 5 minutes. Add the basil, mint or cilantro, lime juice, soy
sauce and tofu. Simmer for 5 - 10 minutes until the flavors are well
blended.

Sprinkle with sprouts and basil leaves and accompany each serving with a
wedge of lime.

Posted to fatfree digest by "Jan Gordon" on Apr 19, 1999,

-----

----------