A filling Vietnamese soup, subtly sweet, sour and hot
Sauté the onions in a small amount of veggie stock and/or liquid from mushrooms in a large soup pot over medium heat for a few minutes, until softened. Add garlic and chilies, sauté for another few minutes, stirring to prevent sticking. Stir in the stock, straw mushrooms, pineapple, celery and tomatoes and bring to a boil. Immediately reduce heat and simmer for 5 minutes. Add the mint and cilantro, lime juice, soy sauce sauce and tofu. Simmer for about 10 minutes. To serve, place about ½ C bean sprouts and 1 T basil leaves in each individual oriental large soup bowl and then spoon in very hot soup. Sprinkle basil leaves on top. Serve with a large bowl of brown rice, which each person can add into the soup and additional wedges of lemon or lime.
4 servings, each 171 calories: 7% from fat (1.68 g), 73% from carbohydrates (36.85 g), 20% from protein (10.03 g). Sodium 987 mg, Fiber 5.6 g.
Fresh herbs are essential to this dish; dried spices will not bring out
the authentic and subtle flavors
Thai or Asian basil (with its purple flowers) has a more minty flavor than the familiar western basil. It can be found at most Asian grocers. If it's unavailable, any fresh basil can be used.
|©2000 Dr. Neal Pinckney||Healing Heart