Try this Vietnamese Hot And Sour Soup recipe, or contribute your own.
Suggest a better descriptionIn a large soup pot, saute the onions in a bit of the reserved mushroom liquid on low heat for about 5 minutes, until soft. 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 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"
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Serving Size: 1 Serving (1851g) | ||
Recipe Makes: 1 | ||
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Calories: 741 | ||
Calories from Fat: 123 (17%) | ||
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Amt Per Serving | % DV | |
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Total Fat 13.6g | 18 % | |
Saturated Fat 2.2g | 11 % | |
Monounsaturated Fat 2.1g | ||
Polyunsanturated Fat 6.6g | ||
Cholesterol 0mg | 0 % | |
Sodium 2790.2mg | 96 % | |
Potassium 2866.4mg | 75 % | |
Total Carbohydrate 119.4g | 35 % | |
Dietary Fiber 29.3g | 117 % | |
Sugars, other 90.2g | ||
Protein 55.6g | 79 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 741
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