Vietnamese Tamarind Pineapple Soup

Serves: 4
Yields:

4 servings of vermicelli

Cook vermicelli according to the package instruction. Strain and rinse well with cold water to remove starch. Set aside to continue straining.

1 ounce tamarind
2 cups water

Heat tamarin in water, allow it to cool and strain tamarind water.

1 tbsp sesame oil
1 tbsp chili oil
1 cup onion, chopped

Heat sesame oil and chili oil in medium flame, add onion and sauté for 5 minutes.

5 cups water
1 and 1/2 tsp salt
1/4 red chili flakes

Add tamarind water to the pot, water, salt and red chili flakes, bring to a boil.

1 block tofu, pressed, drained and cut into bite sized pieces
4 small vine tomatoes, de-stemmed and cut into wedges
2 cups pineapples, chopped
3 green onions, white parts thinly sliced diagonally and green parts thinly sliced

Add tofu, tomatoes, pineapples, white part of green onion, bring the soup to a simmer and let it stew for 15 minutes.

Serve over rice vermicelli and garnish with thinly sliced green onions.

Taste Note: Tastes AWESOME
Source: producemadesimple