Vietnamese Sour Soup Recipe
Ingredients
| Onion | 1 Small, chopped | |
| Oil | 1 Tablespoon | |
| Garlic | 1 Clove (5gm), finely chopped | |
| 1 8-ounce can juice-pack crushed pineapple | ||
| Tomatoes | 1 16 Ounce | |
| 1 small bunch celery with leaves, cut into diagonal slices | ||
| Water or chicken broth | 5 Cup (16 tbs) | |
| 1/4 cup fish sauce or soy sauce | ||
| Salt | 1 Teaspoon | |
| Sugar | 1 Teaspoon | |
| Ginger root | 1 Teaspoon, crushed | |
| Basil | 2 Teaspoon | |
| Tomatoes | 3 Ounce, cut into wedges | |
| 3 green onions with tops, chopped | ||
Directions
Saute onion in oil in stockpot until brown.
Add garlic.
Saute for 1 minute.
Add pineapple, canned tomatoes, celery and water; mix well.
Bring to a boil.
Season with fish sauce, salt, sugar, gingerroot and basil.
Cook for 10 to 15 minutes or until celery is tender-crisp, stirring frequently.
Stir in fresh tomatoes and green onions.
Remove from heat.
Ladle into soup bowls.
Add garlic.
Saute for 1 minute.
Add pineapple, canned tomatoes, celery and water; mix well.
Bring to a boil.
Season with fish sauce, salt, sugar, gingerroot and basil.
Cook for 10 to 15 minutes or until celery is tender-crisp, stirring frequently.
Stir in fresh tomatoes and green onions.
Remove from heat.
Ladle into soup bowls.
Chef
