Calories in serving110
Vietnamese vegetarian sweet, sour and spicy soup with tofu, pineapple, Asian rhubarb stalks, celery, tomato and bean sprouts, and lemon grass flavor is delicious. It is one of the best Asian recipes in South East Asia. Vietnamese people like to prefer cooking this kind of food. Let’s start to make Vegetarian Sour and Spicy Soup with me. To learn more Cambodian recipes Please visit: Cambodian Cooking
|Tablespoon vegetable oil||1|
|Clove garlic, sliced thin||1|
|Tablespoon fresh or frozen minced lemon grass||1|
|Small can chunk pineapple or ½ fresh pineapple, cut chunks||1|
|Stalk celery, chopped||1|
|Piece firm tofu, cut to bite sizes||1|
|Tablespoons fresh lemon or lime juice||2|
|Tablespoon vegetarian oyster sauce (mushroom sauce)||1|
|Cup cut Asian rhubarb/taro stalk (kdath), peeled and sliced||1|
|Cups bean sprouts||2|
|Cup cherry tomato or 1 medium tomato, cut wedges||1|
|Stalk green onion, chopped||1|
|Cup chopped rice paddy herb (ma-om)||½|
|Teaspoon black pepper||¼|
|Chopped hot chili pepper(option)||1|
Directions to make Vegetarian Sour and Spicy Soup
- 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.
- Seasoning with lemon juice, sugar, vegetarian oyster sauce and salt, stirs well.
- Add Asian rhubarb, bean sprouts, and tomato, stirs.
- Top with green onion, rice paddy herb, chili pepper, black pepper and roasted garlic.
- Serve hot with rice.
Enjoy it with me
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