Canh Chua Chay

Canh Chua Chay is a delightful Vietnamese vegan sour soup that combines fresh vegetables and herbs in a tangy broth. This refreshing dish is not only flavorful but also packed with nutrients, making it a perfect choice for a light lunch.

Ingredients

• Water - 1 liter
• Tamarind paste - 2 tablespoons
• Vegetable broth - 500 ml
• Tofu - 150 grams, cubed
• Pineapple - 100 grams, diced
• Tomato - 2 medium, quartered
• Bean sprouts - 100 grams
• Okra - 100 grams, sliced
• Basil leaves - 10 grams, for garnish
• Fresh chili - 1, sliced (optional)
• Salt - to taste
• Sugar - 1 teaspoon
• Lime juice - 1 tablespoon

Steps

1. In a pot, bring 1 liter of water and 500 ml of vegetable broth to a boil.
2. Add 2 tablespoons of tamarind paste, stirring until it dissolves in the broth.
3. Add the cubed tofu and let it simmer for 5 minutes.
4. Incorporate the diced pineapple, quartered tomatoes, sliced okra, and bean sprouts into the pot.
5. Season the soup with salt and 1 teaspoon of sugar, adjusting to taste.
6. Allow the soup to simmer for another 10 minutes, letting the flavors meld together.
7. Add lime juice just before serving for an extra tang.
8. Serve hot, garnished with fresh basil leaves and sliced chili if desired.

Nutrition

• Calories: 150
• Protein: 10 g
• Carbs: 20 g
• Fiber: 5 g
• Sugar: 6 g
• Sodium: 600 mg
• Cholesterol: 0 mg
• Total Fat: 6 g
• Saturated Fat: 1 g
• Unsaturated Fat: 5 g
• Water: 0.5 L

Health Benefits

• Rich in vitamins and minerals from fresh vegetables.
• Low in calories, making it a great option for weight management.

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