Vegan Cambodian Sweet and Sour Soup
Soleil
over 1 year ago
This vegan Cambodian sweet and sour soup is a delicious and flavorful dish that combines the tanginess of tamarind with the sweetness of pineapple. It is packed with vegetables and tofu, making it a nutritious and satisfying meal.
Cooking Time
30 minutes
Serving Size
4 servings
Nutrition Per Serving
Cal
200
Protein
10g
Fat
8g
Sat Fat
1g
Carbs
25g
Chole
0mg
Fiber
5g
Sugar
10g
Sodium
800mg
Ingredients
- 1 tablespoon vegetable oil
- 1 onion, thinly sliced
- 2 cloves garlic, minced
- 1 red bell pepper, thinly sliced
- 1 carrot, thinly sliced
- 1 cup pineapple chunks
- 1 cup diced tomatoes
- 4 cups vegetable broth
- 2 tablespoons tamarind paste
- 2 tablespoons soy sauce
- 1 tablespoon sugar
- 1 teaspoon salt
- 1 block tofu, cubed
- 1 tablespoon cornstarch, dissolved in 2 tablespoons water
- 2 green onions, thinly sliced
- Fresh cilantro, for garnish
Instructions
- Heat the vegetable oil in a large pot over medium heat.
- Add the onion and garlic and cook until softened, about 5 minutes.
- Add the bell pepper and carrot and cook for another 5 minutes.
- Stir in the pineapple chunks, diced tomatoes, vegetable broth, tamarind paste, soy sauce, sugar, and salt.
- Bring the soup to a boil, then reduce heat and simmer for 15 minutes.
- Add the tofu and simmer for another 5 minutes.
- Stir in the cornstarch mixture and cook until the soup has thickened.
- Remove from heat and stir in the green onions.
- Serve the soup hot, garnished with fresh cilantro.
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