With a perfect combination of sweet, tangy, and earthy, this invigorating Vietnamese-inspired brown rice noodle soup is a treat for the taste buds and makes an excellent light meal or appetizer. Sweet pineapple, umami-rich mushrooms, and earthy bamboo shoots balance the tang of tamarind, while crunchy celery and bok choy bring freshness. Juicy plum tomato quarters retain their shape and look stunning in each bowl, while fresh red chiles infuse every mouthful of the savory broth with mild to moderate heat. (If you’re not a fan of spice, feel free to dial back the amount of chiles or leave them out entirely.) Serve over cooked brown rice vermicelli noodles with a squeeze of lime juice and a garnish of chopped fresh Thai basil, scallions, and cilantro, and get ready to slurp!
Tips
Tamarind paste: For this recipe, look for Thai tamarind paste or cooking concentrate, such as Aroy-D or Cock Brand, in Asian grocers or the international aisle of your supermarket. Indian tamarind concentrates are too dark and sour for this soup.
Wear gloves: Chile peppers contain oils that can irritate your skin and eyes. Wear plastic or rubber gloves when working with them.
For more inspiration, check out these tasty ideas:
- Wild Mushroom Vegan Pho
- Refreshing Vietnamese Noodle Salad
- Vietnamese Noodle Bowls with Ginger-Lime Meatballs
- Thai Vegetable Noodle Soup
- 6 cups low-sodium vegetable broth
- 2 plum tomatoes, cut into 8 wedges each
- 4 oz. fresh white button or cremini mushrooms, halved or quartered
- ½ cup canned sliced bamboo shoots, rinsed and drained
- 1 stalk celery, thinly bias-sliced
- ⅓ cup finely chopped fresh pineapple
- ¼ cup Thai tamarind paste or concentrate (see tip, recipe intro)
- 1 large head baby bok choy, leaves separated and chopped (2 cups)
- 1 cup bean sprouts
- 1 tablespoon pure maple syrup
- 8 oz. brown rice vermicelli noodles
- 2 scallions, thinly sliced
- Small handful fresh Thai basil leaves, large leaves torn
- 2 tablespoons coarsely chopped fresh cilantro
- 1 lime, cut into wedges
- 1 fresh long medium-hot red chile or 2 Thai bird chiles, thinly sliced (see tip, recipe intro) (optional)
Instructions
- In a large pot combine the first seven ingredients (through tamarind paste). Bring to boiling; reduce heat. Cover and simmer 10 minutes. Add bok choy and bean sprouts. Simmer 2 minutes more, or until bok choy is crisp-tender. Stir in maple syrup.
- Meanwhile, cook noodles according to package directions.
- Divide noodles among serving bowls. Sprinkle with scallions, Thai basil, and cilantro. Ladle soup into bowls. Serve with lime wedges and top with chile slices (if using).
The post Vietnamese Tamarind, Pineapple, and Brown Rice Noodle Soup appeared first on Forks Over Knives.
