Vegetarian Sour and Spicy Soup

November 27, 2022  Cambodian Chef Avatar
Vegetarian Sour and Spicy Soup

Vegetarian Sour and Spicy Soup: A Vietnamese Culinary Symphony

Experience the vibrant flavors of Vietnamese cuisine with Vegetarian Sour and Spicy Soup, a delightful medley of sweet, sour, and spicy notes featuring tofu, pineapple, Asian rhubarb stalks, celery, tomato, and bean sprouts. This vegetarian dish captures the essence of Vietnamese culinary artistry, offering a delicious and wholesome alternative.

Harmony of Ingredients

The ingredient list includes vegetable oil, garlic, fresh or frozen minced lemongrass, water, pineapple, celery, firm tofu, fresh lemon or lime juice, sugar, vegetarian oyster sauce (mushroom sauce), salt, Asian rhubarb/taro stalk, bean sprouts, cherry tomatoes or medium tomatoes, green onion, chopped rice paddy herb (ma-om), black pepper, and optional hot chili pepper. This diverse combination of ingredients creates a symphony of flavors that tantalizes the taste buds.

Crafting the Flavorful Broth

Begin by preheating a soup pot and sautéing garlic in oil until browned, then set aside. Add lemongrass to the pot, followed by water, pineapple, celery, and tofu, allowing the mixture to simmer until the water bubbles. Season the broth with lemon juice, sugar, vegetarian oyster sauce, and salt, stirring well to blend the flavors. Introduce Asian rhubarb, bean sprouts, and tomatoes, ensuring a harmonious infusion of tastes and textures.

Finishing Touches and Presentation

Top the soup with chopped green onions, rice paddy herb, chili pepper (optional), black pepper, and the previously roasted garlic. Serve this delightful Vegetarian Sour and Spicy Soup hot with a side of rice, allowing the aromatic and flavorful broth to be savored with each spoonful. This Vietnamese culinary creation is not only a feast for the senses but also a testament to the art of crafting a well-balanced and satisfying vegetarian dish.


1 tablespoon of vegetable oil
2 clove of garlic, sliced thin
1 tablespoon of fresh or frozen minced lemon grass
4 cups of water
1 small can chunk pineapple or ½ fresh pineapple, cut chunks
1 stalk of celery, chopped
1 piece of firm tofu, cut to bite sizes
2 tablespoons of fresh lemon or lime juice
1 tablespoon of sugar
1 tablespoon of vegetarian oyster sauce (mushroom sauce)
1 teaspoon of salt
1 cup of Asian rhubarb/taro stalk (kdath), peeled and sliced
2 cups of bean sprouts
1 cup of cherry tomato or 1 medium tomato, cut wedges
1 stalk of green onion, chopped
1/2 cup of chopped rice paddy herb (ma-om)
1/4 teaspoon of black pepper
1 chopped hot chili pepper (option)

Directions to make Vegetarian Sour and Spicy Soup

  1. Pre heat a soup pot. When soup pot is hot add oil and garlic. Sauté the garlic till brown, removed roasted garlic and put it in a small bowl, set that a side. Add lemon grass to soup pot, stirs well. Add water, pineapple, celery and tofu, and cook till water bubbling.
  2. Seasoning with lemon juice, sugar, vegetarian oyster sauce and salt, stirs well.
  3. Add Asian rhubarb, bean sprouts, and tomato, stirs.
  4. Top with green onion, rice paddy herb, chili pepper, black pepper and roasted garlic.

Serve hot with rice.

Related Recipe: Green Papaya and Carrot Pickle

Nutrition Facts

Serving Size: 2

Calories Per Serving: 210

% Daily Value
Total Carbohydrate ‏25g 9%
Total Fat ‏10g 13%
Saturated Fat ‏2g 10%
Dietary Fiber ‏2g 7%
Protein ‏12g 24%
Sodium ‏1258mg 55%
Sugars ‏12g 24%


30 min


30 min




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