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Vietnamese Tamarind Soup with Tofu | Sour & Refreshing
(0)
30 min
Quick
Knuspr-Küche
Traditionelle vietnamesische Canh Chua Chay: Eine herrlich erfrischende, süß-saure Tamarindensuppe mit saftigen Ananasstücken, aromatischen Tomaten, knackigen Mungobohnensprossen und feinem Tofu. Perfekt für warme Sommertage!
Preparation method
Preparation
Pat the tofu dry with paper towels and cut into approx. 2 cm cubes. Peel the fresh pineapple, remove the core, and cut the flesh into bite-sized pieces. Wash the tomatoes and cut into eighths. Slice the spring onions into thin rings, peel and finely chop the garlic. Slice the chili pepper thinly. Wash the fresh cilantro, shake dry, and roughly chop.
Cooking the Soup
Heat the vegetable oil in a large pot. Sauté the chopped garlic and the white part of the spring onions over medium heat for about 1 minute until translucent.
Add the tomato and pineapple pieces and cook for about 2 minutes while stirring, until slightly softened.
Chef's tip
For an even better balance of flavor: taste and adjust tamarind and cane sugar at the end – the soup should have a perfect harmony of refreshing acidity, subtle sweetness, and a touch of heat.
For a more filling main meal, you can add thin rice noodles (Bún) directly to the soup bowls.
35 min
Under an hour
