Moosewood: Southeast Asia soups

[Guest guest]

SE asian veg stock

hot and sour soup with pineapple

 

 

* Exported from MasterCook *

 

Vietnamese Hot and Sour Soup

 

Recipe By :Moosewood Collective

Serving Size : 8 Preparation Time :0:00

Categories : 2Send Moosewood LF Fav

Soups & Stews

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

2 cups thinly sliced onions

2 teaspoons canola or vegetable oil

5 cloves garlic -- minced

1 fresh chile pepper -- or more, minced

7 cups Southeast Asian Vegetable Stock -- see recipe

1 1/2 cups canned straw mushrooms (15-oz can -- undrained)

3/4 cup canned pineapple chunks (8-oz can -- undrained)

(or 1 cup diced fresh pineapple)

1 cup chopped fresh tomato

2 tablespoons chopped fresh mint or cilantro

2 tablespoons fresh lime juice

1/4 cup soy sauce

1 1/2 cups diced firm tofu cubes (1/2-inch -- about 8-oz)

mung bean sprouts

basil leaves

lime wedges

 

In a large soup pot, saute the onions in the oil on low heat for about 5

minutes, until softened. Add garlic and chiles and saute for another minute,

stirring to prevent sticking. Stir in the stock, mushrooms, pineapple and

tomatoes and bring to a boil. Reduce the heat and simmer for 5 minutes. Add the

basil, mint or cilantro, lime juice, soy sauce and tofu. Simmer for 5 to 10

minutes until the flavors are well blended.

 

Sprinkle with mung bean sprouts and basil leaves and accompany each serving with

a wedge of lime.

 

THE TOFU replaces shrimp or fish. SOY replaces asian fish (anchovy) sauce.

 

Source:

" Moosewood Restaurant Low-Fat Favorites "

- - - - - - - - - - - - - - - - - - -

Per Serving (excluding unknown items): 232 Calories; 7g Fat (25.4% calories from

fat); 11g Protein; 34g Carbohydrate; 4g Dietary Fiber; 2mg Cholesterol; 1983mg

Sodium. Exchanges: 1 1/2 Grain(Starch); 1 Lean Meat; 1 Vegetable; 1/2 Fruit; 1

1/2 Fat.

 

NOTES : Dark, rich, clear broth is the perfect backdrop for small, white cubes

of firm tofu. Plan the soup for a party or store leftover tightly covered and

refrigerated for up to 4 days. Pineapple and mint provide the refreshing hint of

sweetness common to traditional Asian soups.

 

Nutr. Assoc. : 0 0 0 20103 27237 5142 1129 2130706543 0 4151 0 0 3287 0 0 0

 

 

* Exported from MasterCook *

 

Southeast Asian Vegetable Stock

 

Recipe By :Moosewood Collective

Serving Size : 7 Preparation Time :0:00

Categories : 2Send Moosewood LF Fav

Soups & Stews

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

1 onion -- peeled and sliced

6 cloves garlic -- peeled

2 celery stalks -- chopped

2 medium carrots -- peeled and sliced

ginger root (3-inches) -- sliced

2 tablespoons dried lemongrass

(or 1-fresh stalk) -- chopped

2 tablespoons coriander seed

1 teaspoon black peppercorns

1 bay leaf

1 star anise

(or 1/2-tsp aniseed)

9 cups water

 

Combine all the ingredients in a large stock pot and bring them to a rapid boil.

Reduce the heat and simmer, covered, for 45 minutes. Strain the stock through a

colander or sieve, pressing as much liquid as possible out of the vegetables.

Discard the vegetables and spices.

 

Source:

" Moosewood Restaurant Low-Fat Favorites "

Yield:

" 7 cups "

- - - - - - - - - - - - - - - - - - -

Per Serving (excluding unknown items): 30 Calories; 1g Fat (13.2% calories from

fat); 1g Protein; 7g Carbohydrate; 2g Dietary Fiber; 0mg Cholesterol; 28mg

Sodium. Exchanges: 0 Grain(Starch); 0 Lean Meat; 1 Vegetable; 0 Fat.

 

NOTES : Stock can make the difference between a good soup and a great one. This

recipe keeps for up to 4 days refrigerated and indefinitely frozen.

Nutr. Assoc. : 0 0 0 0 631 0 0 0 0 0 0 0 0

 

 

Co-moderator at http://community.sierra.com/WebX?14@@.ee741bb

NEW Cal Foods http://home.earthlink.net/~kitpath/links/LibCalFood.htm