The first time I tasted this soup was in Central Vietnam a few years back. It was a welcome and unexpected change from all the Pho we had been having. Canh chua is often made with seafood, especially in the Southern Delta area, but this simple vegetarian version is popular in Central and Northern areas.
Its clean bright flavors feel very healing. Even though tomatoes are sadly out of season, I make an exception for this recipe, because I’ve come to crave it so much. Plan ahead and let the tomatoes soften and ripen on the counter for a few days before making the soup.
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I hope you enjoy this simple, vegan Vietnamese soup. So delicious, healthy and authentic… I got this recipe from a restaurant in Hoi Ann!
xoxoxo
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Vietnamese Hot and Sour Soup
- Prep Time: 10 mins
- Cook Time: 15 mins
- Total Time: 25 mins
- Yield: 4
- Category: Soup
- Method: Stove top
- Cuisine: Vegan
Description
Vietnamese Hot and Sour Soup with Tofu ( aka Canh Chua)- flavorful, warming and healing, this version is vegan and gluten-free!
Ingredients
- ½ onion- diced (1 cup)
- 1 tablespoon vegetable or olive oil
- 3–4 cloves garlic chopped
- 2 Cups sliced mushrooms (shiitakes or cremini)
- 4 Roma or vine-ripened tomatoes- diced into 1-inch pieces
- 1 tsp sugar
- 1 tsp kosher salt plus more to taste
- ½ tsp fresh cracked pepper
- 4 cups vegetable or chicken stock
- 1 teaspoon soy sauce ( if using veggie stock)
- 8 oz firm tofu, cut into ¾ inch cubes
- 1 Tablespoon tamarind paste (or tamarind concentrate) or sub lime juice
- ¼ Cup chopped cilantro
- ¼ Cup chopped chives or scallions
Instructions
In a Medium pot, heat oil over medium high heat, add diced onions. Saute until tender, stirring often, about 4 – 5 minutes. Turn heat to medium, add garlic, and mushrooms.
Saute until mushrooms are just tender, about 3-4 more minutes. Add tomatoes, sugar, salt and pepper. Saute until tomatoes begin to melt, about 2-3 minutes.
Add stock and soy sauce (optional). Add tofu and tamarind paste ( or lime juice). Bring to a boil, and let simmer for 3-4 minutes. Taste for balance. Add salt to taste.
Serve in a bowls with chopped cilantro and chives and chili flakes.
Serves 2 for dinner or 4 as a starter.
Notes
Serves 2 for dinner or 4 as a starter.
Keywords: hot and sour soup, Vietnamese soup, vegan Vietnamese soup, Canh Chua
Really easy to make and deliciously warming. We spiced it up with two kinds of mushrooms (chestnut and shimeji) plus a few dried shiitakes, the tofu plus a cup of prawns, some Korean chilli pepper for heat and lastly the juice of a lime at the end. Oh, and also another tablespoon of the tamarind paste. Absolutely delicious.
★★★★
Made this soup as the weather is getting colder. I did not have taramind paste so I used lime juice. I was hoping for a more tart/sour taste. Will either add more lime juice or buy some tamarind paste.
MSO does not like tofu so I made it with shrimp instead. Good soup. Will make again in the future.
★★★★
I followed the recipe apart from the tamarind paste as I could not get hold of it, so I used the lime juice instead, which worked well for me. The flavours are amazing. It’s so fresh and light with not too much heat and just the right amount of sour. I love this recipe and will possibly try using prawn or shrimp next time, instead of tofu, not that there is anything wrong with the tofu!👍
Delicious soup! I added a dash of fish sauce which I think really enhanced the flavor and used about 2-3 tablespoons of sour tamarind pulp, which I made from boiling the tamarind (after removing from pods) and straining. I also feel like it needed a little more sugar.
★★★★★
Thanks for your adaptions!
may I ask what kind of store-bought vegetable broth you prefer? thank you!
I usually use Better Than Boullion.
I mean that I do change up the vegetables each time!
I’ve used the base of this soup many times now, can I change up the vegetables a bit each time. I always add pineapple too! This is so delicious!
★★★★
This definitely looks delicious and I love soups!
★★★★★
Thank You Sylvia! This was good ( Ohh I said, That’s good, that’s really good! ) It was a bit difficult but I stopped after the first bowl and rushed the rest over to my son and his wife! No substitutions the balance was perfect. Used Organic Florida Crystals Raw Cane Sugar and Knorr LIquid Seasoning Original for the soy sauce. Next time I will try Maggi seasoning from Switzerland.
This soup is awesome!!!
★★★★★
I like this one too! Glad you gave it a try!
Absolutely delicious and very easy, done it three or four times now in the las few weeks and about to do it again! Thanks for the recipe.
★★★★★
So glad you are enjoying it Sean!
Delicious, relatively simple yet with really bold flavours. This could easily come a staple for me. Thank you!
That sound mouth watering!
Can i substitute the firm tofu with silk tofu?
Yes!
Tried it. Really good. I added fish sauce to it too.
★★★★★
Perfect! So simple and tasty!
This soup was a fun blend of flavors and colors. It was delicious and so easy to make. Thank you!
Yay…so glad you liked it…I like it too. Healthy, easy and delicious! 😉
Amazing piece of creating, I’m registering for your website
kennysang.org.
Made this last night for dinner. A superb flavour combination, and great that it is so easily made vegetarian. Thanks so much for posting this.
I love Vietnamese soups and this one looks superb. Must try.
Thanks Kathy!!
This looks so yummy and quick to make. I need to try this!
The photos really sell the soup! We just had a Vietnamese restaurant open up. I am looking forward to trying it. We are a small town. So it’s extra cool. And this soup sets me right up.
Delicious
Haven’t had Viatnamese food at all. Really want to give it a try and seeing these warm soup pics.
It’s worth a try!
This looks so delicious and warming! Yum!
Ah that looks delicious! Reminds me of that Vietnamese takeaway place I used to get soup from… 🙂