Imagine a soup that can transport you to the bustling streets of Vietnam with just one spoonful - a magical blend of tangy tamarind, fiery chili, and fresh herbs that dances on your palate like a culinary symphony. This Vietnamese Hot and Sour Tamarind Soup isn't just a meal; it's an experience that promises to awaken your senses and challenge everything you thought you knew about soup. Whether you're a adventurous foodie or someone seeking comfort in a bowl, this recipe will revolutionize your home cooking and leave you craving more.
Prep Time: 20 mins
Cook Time: 25 mins
Total Time: 45 mins
Cuisine: Vietnamese
Serves: 4 servings
Ingredients
- Tamarind paste
- Vegetable broth
- Mushrooms, sliced
- Tomatoes, chopped
- Tofu, cubed
- Thai basil
- Chili peppers, sliced
- Fish sauce (optional)
Instructions
- Prepare all ingredients by washing and chopping vegetables, slicing mushrooms, and cubing tofu into bite-sized pieces.
- In a large pot, heat vegetable broth over medium-high heat until it starts to simmer.
- Add tamarind paste to the broth, stirring thoroughly to dissolve and create a tangy base for the soup.
- Introduce sliced mushrooms and chopped tomatoes into the simmering broth, allowing them to soften for about 5 minutes.
- Gently add cubed tofu to the soup, being careful not to break the pieces while stirring.
- Season the soup with fish sauce (if using) and sliced chili peppers to enhance the hot and sour flavor profile.
- Reduce heat to medium-low and let the soup simmer for an additional 10-15 minutes, allowing flavors to meld together.
- Taste and adjust seasoning as needed, adding more tamarind paste for sourness or chili for heat.
- Just before serving, tear fresh Thai basil leaves and sprinkle them over the soup for added aroma and flavor.
- Serve hot in individual bowls, ensuring each serving has a balanced mix of tofu, vegetables, and broth.
Tips
- • Use fresh, high-quality tamarind paste for the most authentic tangy flavor • Don't rush the simmering process - slow cooking allows flavors to develop fully • For a vegetarian version, replace fish sauce with soy sauce or liquid aminos • Choose firm tofu that will hold its shape during cooking • Adjust chili peppers according to your heat tolerance • Fresh Thai basil is crucial - dried herbs won't provide the same aromatic punch • If tamarind paste is too intense, balance with a little sugar or honey • Prep all ingredients before starting to ensure smooth cooking process • Serve immediately for the best texture and temperature
Nutrition Facts
Calories: kcal
Carbohydrates: g
Protein: g
Fat: g
Saturated Fat: g
Cholesterol: mg
