Vegan Cambodian Sweet and Sour Soup

About this recipe

Enjoy the delightful balance of tangy tamarind and sweet pineapple in this vegan Cambodian Sweet and Sour Soup. Packed with colorful vegetables and protein-rich tofu, this dish offers a delicious and nutritious experience. Perfect for a cozy meal, its layers of flavor create a satisfying soup that's both light and fulfilling.

Ingredients

• 1 tablespoon vegetable oil
• 1 onion, thinly sliced
• 2 cloves garlic, minced
• 1 red bell pepper, thinly sliced
• 1 carrot, julienned
• 1 cup pineapple chunks
• 1 cup diced tomatoes
• 4 cups vegetable broth
• 2 tablespoons tamarind paste
• 2 tablespoons soy sauce
• 1 tablespoon coconut sugar
• 1 teaspoon salt
• 1 block firm tofu, cubed
• 2 tablespoons cornstarch, dissolved in 2 tablespoons water
• 1 tablespoon lime juice
• 2 green onions, thinly sliced
• Fresh cilantro, for garnish

Directions

1. 1

   Heat vegetable oil in a large pot over medium heat.

2. 2

   Sauté onion and garlic until softened, about 3 minutes.

3. 3

   Add bell pepper and carrot, cooking for another 5 minutes until tender.

4. 4

   Stir in pineapple, tomatoes, vegetable broth, tamarind paste, soy sauce, coconut sugar, and salt.

5. 5

   Bring to a boil, then reduce heat and simmer for 15 minutes.

6. 6

   Add tofu and continue simmering for an additional 5 minutes.

7. 7

   Mix in cornstarch mixture and cook until soup thickens slightly.

8. 8

   Remove from heat, stir in lime juice and green onions.

9. 9

   Serve hot, garnished with fresh cilantro.