Vietnamese Hot and Sour Soup

Before moving to Massachusetts, I lived in Idaho for nearly a decade.  I had the best Vietnamese Hot and Sour Soup at Can Tho restaurant, now closed from what I can tell.  It was a small Korean/Vietnamese restaurant run out of an old train car.  When I wanted a delicious and reparative meal, this was my favorite.  Tomato and pineapple wedges float with celery and prawns throughout the sweet, sour and spicy broth.  Topped with cilantro and bean sprouts, it is complete.     

                                                                        

                    Hot and Sour Soup

       

           












Cooking with tamarind has been a goal of mine, this soup was the perfect first meal.  It did not disappoint, I just need to tweak a few measurements before I share this recipe.  With the season for comforting soups upon us, this will be a staple.

                                                                                                Vietnamese Hot and Sour Soup

This is truly a lovely dish.  I serve it over sweet brown rice for a complete meal.

Vietnamese Hot and Sour Soup

Serves 4

• 5 cups good quality vegetable stock
• 3 Tbsp Tamarind paste
• 1/2 lb or more prawns, shelled and de-veined (or tofu cubes)
• 1 1/2 Tbsp chili paste
• 12 cherry tomatoes halved
• Bean Sprouts
• 1 cup pineapple chunks, or fresh pineapple cubed
• 1 large shallot, finely diced
• 2 garlic cloves, minced
• 1/2 cup cilantro, chopped
• 3 1/2 Tbsp soy sauce (or fish sauce)
• 2 Tbsp sugar
• 1 celery stalk, sliced

-Pour 1/2 cup of boiling water over tamarind paste, let sit for 30 minutes.  Strain water and tamarind through a finely meshed sieve into a bowl.

-Saute shallot and garlic in a large pot until softened.  Add chili paste and cook for 1 minute.

-Add vegetable broth, prepared tamarind liquid, soy sauce, and celery to the shallot and garlic saute.

-Bring to a low boil.

-Add tomatoes, pineapple chunks and 1/2 of cilantro

-Cook over medium-high heat until tomatoes soften, about 5 minutes.

-Add prawns (or tofu) and cook until just done.

-Serve with bean sprouts and remaining cilantro

*I like to add some of the pineapple juice if using canned pineapple.  It adds another level of sweet.

If you like heat, to add a bit more of the chili paste at the end, or serve with a bit of of sliced habanero.

*Also, for a stronger pineapple taste, add pineapple with the prawns.

Vegetable Pot Pie

Whole wheat pie dough and filling

Amy's  frozen Vegetable Pot Pie is one of my favorite frozen treats.  I thought I would give the homemade version a try with lovely results.  You can add any vegetable that you think would be tasty, just take into account the cooking time.

                            Vegetable Pot Pie

Nutritional yeast, a member of the mushroom family, adds richness to the sauce.  It is full of B vitamins, and most importantly for vegans, B-12.  Thyme is a warming herb with antimicrobial and antioxidant properties.  It is generally used to treat colds and chest congestion, along with other respiratory problems.

                                                                         Freshly baked vegetable tofu pot pie

Vegetable Pot Pie
Serves 6-8
400 degrees F

• 2 cups cubed extra firm tofu
• Olive oil
• 2 large minced shallots
• 2 large carrots, diced
• 1 large red potato
• 10 oz diced mushrooms
• 1 tsp dried thyme
• 3/4 tsp dried oregano
• 2 1/2 Tbsp flour
• 3 Tbsp nutritional yeast
• 1 cup frozen peas
• 1 cup vegetable broth (heated with 1 bay leaf)
• 1 cup unsweetened plain soy milk
• Salt and pepper
• 9 inch whole wheat pie crust or phyllo dough

Success in even cooking relies on the uniform size in the cut vegetables and tofu

-Sautee the tofu until brown and crisp, set to the side

-Add more olive oil to the pan and cook shallots and carrots until the shallots translucent 

-Toss in potato and mushrooms, cook until the mushrooms released juices, 6 minutes

-Sprinkle thyme and oregano, allow herbs to heat

-Stir in flour and nutritional yeast, cook for 2 minutes

-Pour in vegetable broth and soy milk, stir

-Add peas

-Salt and pepper to taste, stir together

-Pour in pie dish

-Cover with pie crust, slit in the center to allow steam to release

-Place on pan in the oven and bake for 25-30 minutes