Growing up, every other Sunday, my family would visit the Cao Dai Temple in Riverside, and I always looked forward to enjoying Canh Chua Chay, a signature sweet and sour vegan soup in Vietnamese cuisine. This soup was one of the first vegan dishes I ever loved and always anticipated seeing.
To make this vegan tamarind sour soup, I use Quoc Viet’s Canh Chua soup base. You simply mix the soup base with water, bring it to a boil, add your desired ingredients, and season to taste. I also like using canned pineapple for its convenience and consistent flavor every time. This recipe is super customizable; you can add any vegetables and vegan proteins you like!
You can watch the cooking video on Instagram here.
Ingredients:
- 12 ounces fried tofu or other vegan protein
- 1/4 cup Quoc Viet Canh Chua Soup Base, or 10 ounces tamarind cooking concentrate
- 8 cups filtered water
- 1/3 cup sugar, more or less to taste
- 8-ounce canned pineapple with its juice
- 2 tomatoes, quartered
- 10 okra pods, cut in half diagonally
- 4 ounces lotus root or taro stem, peeled and sliced diagonally
- 3.5 ounces enoki mushrooms
- 2 cups bean sprouts
- 1 bunch ngò om (rice paddy herb), chopped
- 4 Thai chilies
- 1-2 tablespoons fried garlic oil
- Salt to taste
Instructions:
Prep the Vegetables – Wash and prepare all vegetables, setting them aside.
Cook the Canh Chua – In a large pot, bring 8 cups of water, Quoc Viet Canh Chua soup base, sugar, and canned pineapple to a boil. Add the vegan protein and simmer for about 5 minutes. Add the okra, lotus root, enoki mushrooms, and tomatoes, continuing to simmer for another 5 minutes. Turn off the heat and add the bean sprouts, 3/4 of the ngò om, and Thai chilies. Stir everything together. Transfer the soup to a large bowl and garnish with fried garlic oil and the remaining ngò om. Serve immediately with rice or vermicelli noodles.
Tips:
- Tamarind can come in paste or powder form. You can also buy dried tamarind and dissolve it in water to make tamarind juice.
- Substitute tofu with chicken thighs or swai fish fillets for a non-vegan version of the soup.
- Replace lotus root/taro stem with sliced celery if unavailable.
- Adjust the amount of sugar depending on your desired sourness. I prefer a sweeter soup.
- I like to add vegetables at different times to keep their colors bright and maintain a crisp texture, preventing them from becoming mushy.
Delicious vegan tamarind sour soup with fried tofu and fresh vegetables
Canh Chua Chay Me is a dish that is not only delicious but also easy to make at home. With detailed instructions and helpful cooking tips, you can create a wonderful bowl of vegan sour soup tailored to your taste. Try it today and savor the amazing flavors of this traditional Vietnamese dish!
If you want to try other vegan soup recipes, check out how to make lotus root soup with mushrooms for more meal options.
Vibrant vegan tamarind sour soup (Canh Chua Chay Me) ready to be served
Share this recipe with your friends and family to enjoy this wonderful vegan tamarind sour soup together. Wishing you delicious and nutritious meals!
Thông báo chính thức: Sổ Tay Món Ăn không hợp tác với bất kỳ ai để bán công thức món ăn và cũng không bán ở bất kỳ kênh nào, chúng tôi tổng hợp và chia sẻ công thức nấu ăn miễn phí.
Xin cám ơn!
