I visit a local Vietnamese restaurant nearly every week and one of my favourite menu items is the sweet and sour soup. Last weekend I decided to give it a whirl and make my own, the results were nearly just as good. The serving sizes probably aren’t big enough for dinner without an accompaniment but perfect for a light lunch.
- 1/2 cup tamarind puree
- 6 cups hot water
- 2 cloves garlic, finely chopped
- 1 block tofu, cut into cubes
- 1 brown onion, cut into chunks
- 3 vegetable stock cubes
- 2 tablespoons caster sugar
- 2 tablespoons vegetarian fish sauce
- 2 celery stalks, sliced diagonally
- 3/4 cup bean shoots
- 1 1/4 cups mushrooms, chopped
- Put the tamarind and a cup of hot water in a bowl and allow the tamarind to dissolve.
- Push the mixture through a sieve and collect the liquid.
- In a large saucepan, combine the garlic, tofu and onion. Toss around in the pan for a couple of minutes.
- Add the tamarind liquid, remaining water, vegetable stock cubes, caster sugar and vegetarian fish sauce.
- Bring to the boil before adding the remaining vegetables.
- Once the vegetables are heated through, serve and garnish with chilli, fried shallots and spring onion.