You can put any vegetables/tofu in this soup, along with the essential pineapple (for sweetness), tamarind (for sourness), chilli (for heat), and herbs (for those herbaceous flavours).

Vietnamese hot, sweet and sour tamarind soup in a black bowl

This Vietnamese soup has much cleaner flavours than Pho. It is commonly made with seafood in the southern Delta regions but the vegetarian version is common in central and northern regions. I used sugar snap peas, baby corn, lotus root and tofu, but you could add anything. Mushrooms, beansprouts, or water chestnuts could be nice additions

One of the reason I put this dish together was to use some excess lotus root. If you have some left over – try this stir fried vegetables with home made black bean sauce.

Vietnamese hot, sweet and sour tamarind soup in a black bowl

Vietnamese hot, sweet and sour tamarind soup

You can put any vegetables/tofu in this soup, along with the essential pineapple (for sweetness), tamarind (for sourness), chilli (for heat), and herbs (for those herbaceous flavours).
Prep Time 10 mins
Cook Time 20 mins
Course Appetizer, Main Course
Cuisine Vietnamese
Servings 4 people
Calories 367 kcal

Ingredients
 
 

  • 3 tbsp tamarind paste
  • 1.5 l stock
  • 230 g tin of pineapple chunks and half the juice
  • 100 g baby corn
  • 100 g sugar snap peas
  • 200 g cherry tomatoes
  • 280 g tofu
  • 1 red chilli pepper
  • 1 small bunch coriander

Instructions
 

  • Heat the stock, tamarind paste and pineapple juice in a saucepan.
  • Chop all the other ingredients and add them to the stock (except the coriander). Simmer until the tomatoes begin to turn mushy.
  • Prior to serving, stir in the chopped coriander.

Nutrition

Calories: 367kcalCarbohydrates: 77gProtein: 18gFat: 1gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gSodium: 1513mgPotassium: 407mgFiber: 7gSugar: 29gVitamin A: 1655IUVitamin C: 62mgCalcium: 164mgIron: 5mg
Keyword vegan
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