Canh Chua Chay Noodle Soup
Canh Chua Chay: A Vibrant Vietnamese Noodle Soup to Brighten Your Day
Looking for a flavorful and satisfying soup that’s both vegan and packed with goodness? Look no further than Canh Chua Chay, a Vietnamese sour soup traditionally made with fish, but beautifully adapted here with tofu for a plant-based delight! This isn’t your average noodle soup; it’s a symphony of sweet, sour, and savory flavors that will tantalize your taste buds.
Canh Chua, meaning “sour soup,” is a staple in Vietnamese cuisine, and this vegetarian version maintains all the authentic zest and complexity. We’ve swapped the fish for firm tofu, creating a hearty and protein-rich meal that’s perfect for a cozy night in or a light yet fulfilling dinner. The combination of tangy tamarind, sweet pineapple, and aromatic lemongrass creates a truly unforgettable culinary experience.
What makes this Canh Chua Chay special?
- Flavor Explosion: The balance of sweet, sour, and savory is perfectly achieved with the use of tamarind paste, pineapple, and a touch of spice.
- Nutrient-Rich: Packed with vegetables like okra, mushrooms, and bean sprouts, this soup is as good for you as it tastes.
- Vegan & Vegetarian Friendly: A delicious and satisfying option for plant-based eaters.
- Customizable Spice Level: Adjust the number of Thai chilies to suit your preference.
Tips for the Best Canh Chua Chay:
- Tofu Preparation: Pressing the tofu before cooking helps remove excess water, resulting in a crispier texture.
- Tamarind Paste: The quality of tamarind paste can vary. Taste as you go and adjust the amount to achieve your desired level of sourness.
- Fresh Herbs: Don’t skimp on the cilantro and Thai basil! They add a burst of freshness and aroma that elevates the soup to the next level.
- Noodle Choice: While we recommend rice noodles, you can experiment with other types of noodles if you prefer.
Frequently Asked Questions:
- What is Canh Chua? Canh Chua is a traditional Vietnamese sour soup known for its tangy and flavorful broth.
- Can I use other vegetables? Absolutely! Feel free to add or substitute vegetables based on your preference and what’s in season.
- Is this soup spicy? The spice level depends on the number of Thai chilies you use. Start with a small amount and add more to taste.
- Can I make this soup ahead of time? Yes, the soup can be made ahead of time and stored in the refrigerator for up to 3 days. The flavors will actually meld together even more over time!
- Where can I find tamarind paste? Tamarind paste is available at most Asian grocery stores and online.
Get ready to embark on a culinary journey to Vietnam with this delightful Canh Chua Chay! It’s a soup that’s sure to become a new favorite in your household.
Canh Chua Chay Noodle Soup
Ingredients
- 1 pounds firm tofu
- 2 tablespoons coconut oil
- 1 onion onion, roughly chopped
- 5 cloves garlic, minced
- 1 pounds okra, the smaller the better, stems trimmed
- 1 1/2 cups hon-shimeji mushrooms (or favorite variety)
- 1 cups chopped bamboo shoots
- 4 fresh Thai chilies Thai chilies, left whole but with a slit cut into them
- 3 lemongrass stalks lemongrass stalks, bruised with the back of a knife
- 1 1/2 tablespoons tamarind paste, to taste
- 1 package rice noodles
- 28 ounces crushed tomatoes
- 2 1/2 cups chunked fresh pineapple
- 1 cups bean sprouts
- to taste salt and pepper
- to taste cilantro
- to taste thai basil
- to taste lime juice
Instructions
- To crisp the tofu, cut it into 1-inch-thick rectangles and salt both sides. Wait about 10 minutes, then pat dry.
- Heat 1 tablespoon of the coconut oil in a skillet over medium heat, add the tofu, then turn the heat to low. Cook the tofu on each side until golden, then remove to a paper towel.
- Meanwhile, heat the other tablespoon of coconut oil in a large soup pot and sauté the onion for a few minutes. Add the garlic and cook for another minute.
- Add the okra, mushrooms, bamboo shoots, Thai chilies, and lemongrass to the pot. Cook for 5 minutes.
- Add the tamarind paste and crushed tomatoes. Bring to a simmer.
- Cook the rice noodles according to package directions. Drain and set aside.
- Add the pineapple and bean sprouts to the soup. Cook for 2 minutes.
- Divide the noodles among bowls. Ladle the soup over the noodles. Garnish with cilantro, thai basil, and lime juice.
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