Canh Chua

Canh Chua is a tangy and flavorful Vietnamese soup that combines fresh vegetables, herbs, and fish, creating a delightful balance of sweet and sour tastes. This kosher version maintains the essence of the traditional dish while adhering to dietary laws.

Ingredients

• Water - 750 ml
• Tamarind paste - 2 tablespoons
• Sugar - 1 tablespoon
• Vegetable oil - 1 tablespoon
• Garlic, minced - 2 cloves
• Shallots, sliced - 2 medium
• Firm tofu, cubed - 200 grams
• Tomato, quartered - 1 large
• Pineapple, cubed - 150 grams
• Bean sprouts - 100 grams
• Okra, sliced - 100 grams
• Fresh cilantro, chopped - 2 tablespoons
• Fresh mint leaves - 2 tablespoons
• Salt - to taste
• Black pepper - to taste

Steps

1. In a pot, bring the water to a boil and add the tamarind paste and sugar, stirring until dissolved.
2. In a separate pan, heat the vegetable oil over medium heat and sauté the minced garlic and sliced shallots until fragrant.
3. Add the cubed tofu to the sauté pan and cook until golden on all sides, about 5 minutes.
4. Transfer the sautéed tofu, garlic, and shallots to the boiling pot of tamarind broth.
5. Add the quartered tomato, cubed pineapple, and sliced okra to the pot. Simmer for 10 minutes.
6. Stir in the bean sprouts and cook for an additional 2-3 minutes until they are tender.
7. Season the soup with salt and black pepper to taste.
8. Remove from heat and garnish with fresh cilantro and mint leaves before serving.

Nutrition

• Calories: 250
• Protein: 10 g
• Carbs: 30 g
• Fiber: 5 g
• Sugar: 8 g
• Sodium: 500 mg
• Cholesterol: 0 mg
• Total Fat: 12 g
• Saturated Fat: 1 g
• Unsaturated Fat: 11 g
• Water: 0.75 L

Health Benefits

• Rich in vitamins and minerals from fresh vegetables.
• High in protein from tofu, making it a great plant-based option.

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