Vietnamese vegetarian sweet, sour and spicy soup with tofu, pineapple, Asian rhubarb stalks, celery, tomato and bean sprouts, and lemon grass flavor is delicious.
Vegetarian Sour and Spicy Soup
2
servings30
minutes30
minutes210
kcal1
hourVietnamese vegetarian sweet, sour and spicy soup with tofu, pineapple, Asian rhubarb stalks, celery, tomato and bean sprouts, and lemon grass flavor is delicious.
Ingredients
1 tablespoon vegetable oil
2 clove garlic, sliced thin
1 tablespoon fresh or frozen minced lemon grass
4 cups water
1 small can chunk pineapple or ½ fresh pineapple, cut chunks
1 stalk of celery, chopped
1 piece firm tofu, cut to bite sizes
2 tablespoons fresh lemon or lime juice
1 tablespoon sugar
1 tablespoon vegetarian oyster sauce (mushroom sauce)
1 teaspoon salt
1 cup Asian rhubarb/taro stalk (kdath), peeled and sliced
2 cups bean sprouts
1 cup cherry tomato or 1 medium tomato, cut wedges
1 stalk of green onion, chopped
1/2 cup chopped rice paddy herb (ma-om)
1/4 teaspoon black pepper
1 chopped hot chili pepper (option)
Directions
- 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.
Recipe Video
Recipe Notes
- Serve hot with rice.
Nutrition Facts
- Serving Size: 2g
- Calories: 210kcal
- Fat: 10g
- Saturated Fat: 2g
- Sodium: 1258mg
- Carbohydrates: 25g
- Fiber: 2g
- Sugar: 12g
- Protein: 12g
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