How to Make Vietnamese Vegan Veggie Soup
Vietnamese vegan veggie soup, known as "Canh Chua Chay," is a delightful and nourishing dish that showcases the vibrant flavors of Vietnamese cuisine while remaining completely plant-based. Packed with fresh vegetables and fragrant herbs, this soup is not only easy to make but also a fantastic option for those looking to incorporate more vegan meals into their diet.
Ingredients You Will Need
To make a delicious pot of Vietnamese vegan veggie soup, gather the following ingredients:
- 1 tablespoon vegetable oil
- 1 onion, thinly sliced
- 4 cups vegetable broth
- 1 cup water
- 1 medium tomato, chopped
- 1 cup pineapple chunks (fresh or canned)
- 1 cup sliced mushrooms (shiitake or button mushrooms)
- 1 cup bean sprouts
- 1 cup green beans, trimmed and cut into 2-inch pieces
- 1 cup spinach or water spinach
- 2 teaspoons sugar (cane sugar or coconut sugar works well)
- 2 tablespoons soy sauce or tamari
- Juice of 1 lime
- Salt and pepper, to taste
- Fresh herbs (cilantro and Thai basil) for garnish
Step-by-Step Instructions
Follow these simple steps to prepare your delicious Vietnamese vegan veggie soup:
1. Sauté Aromatics
In a large pot, heat the vegetable oil over medium heat. Add the sliced onion and sauté for about 3-4 minutes until it becomes translucent and fragrant.
2. Add Broth and Tomatoes
Pour in the vegetable broth and water, bringing the mixture to a gentle boil. Stir in the chopped tomato and let it simmer for another 5 minutes to allow the flavors to blend.
3. Incorporate Vegetables
Next, add the fresh vegetables: pineapple chunks, sliced mushrooms, bean sprouts, and green beans. Allow the soup to simmer for about 10 minutes, stirring occasionally. This step will help the vegetables soften and release their flavors into the broth.
4. Season the Soup
After the vegetables are tender, add the sugar and soy sauce (or tamari) to the pot. Taste the soup and season with salt and pepper as needed. If you prefer a sweeter flavor, feel free to adjust the sugar.
5. Finish with Greens and Lime
Stir in the spinach or water spinach, allowing it to wilt for just a minute. Remove the pot from the heat and squeeze in the juice of one lime. This will add a refreshing tang to your soup!
Serving Suggestions
Your Vietnamese vegan veggie soup is now ready to serve! Ladle it into bowls and garnish with freshly chopped cilantro and Thai basil for an extra burst of flavor. This soup is perfect on its own or served with a side of steamed rice or crusty bread.
Storage Tips
If you have leftovers, store the soup in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove, adding a splash of water if needed to refresh the consistency.
Conclusion
Enjoying Vietnamese vegan veggie soup is a great way to explore plant-based cooking while savoring the dynamic flavors of Vietnam. Ideal for a light lunch or a comforting dinner, this soup is sure to satisfy both your taste buds and your nutritional needs.