| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains, Vegetables |
Vietnamese |
|
1 |
servings |
INGREDIENTS
| 2 |
c |
Thinly sliced onions |
| 5 |
|
Garlic cloves; minced or pressed |
| 1 |
|
Or 2 fresh chiles; seeded and minced, or to taste |
| 7 |
c |
Light vegetable broth; (I use broth powder, only about 3/4 of recommended amount of powder) |
| 1 |
cn |
(15 ounce) straw mushrooms; reserve liquid |
| 1 |
cn |
(8 ounce) unsweetened pineapple chunks |
| 1 |
c |
Chopped fresh tomatoes |
| 2 |
tb |
Chopped fresh basil |
| 1 |
tb |
Chopped fresh mint or cilantro |
| 2 |
tb |
Fresh lime juice |
| 1/4 |
c |
Soy sauce; (I use 1/2 this amount) |
| 1 1/2 |
c |
Diced firm tofu; cut into 1/2 inch cubes, (about 8 ounces) |
|
|
Mung sprouts |
|
|
Basil leaves |
|
|
Lime wedges |
INSTRUCTIONS
In a large soup pot, sauté the onions in a bit of the reserved mushroom
liquid on low heat for about 5 minutes, until soft. Add garlic and chiles
and sauté for another minute, stirring to prevent sticking. Stir in the
stock, mushrooms, pineapple and tomatoes and bring to a boil. Reduce heat
and simmer for 5 minutes. Add the basil, mint or cilantro, lime juice, soy
sauce and tofu. Simmer for 5 - 10 minutes until the flavors are well
blended.
Sprinkle with sprouts and basil leaves and accompany each serving with a
wedge of lime.
Posted to fatfree digest by "Jan Gordon" <jan@gordon.com> on Apr 19, 1999,
converted by MM_Buster v2.0l.
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