Recipe - Vietnamese Hot And Sour Soup

2 cup Thinly cut or sliced up onions
5 Garlic cloves; minced or
pressed
1 Or 2 fresh chiles; seeded
and minced, or to taste
7 cup Light vegetable broth; (I
use broth powder, only
about Three fourths of recommended
amount of powder)
1 cn (15 ounce) straw mushrooms;
reserve liquid
1 cn (8 ounce) unsweetened
pineapple chunks
1 cup Chopped fresh tomatoes
2 tablespoon Chopped fresh basil
1 tablespoon Chopped fresh mint or
cilantro
2 tablespoon Fresh lime juice
One fourth cup Soy sauce; (I use One half this
amount)
1 One half cup Diced firm tofu; cut into
One half inch cubes, (about 8
ounces)
Mung sprouts
Basil leaves
Lime wedges

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.