Vietnamese Tamarind, Pineapple, and Brown Rice Noodle Soup Recipe - Forks Over Knives

Name: Vietnamese Tamarind, Pineapple, and Brown Rice Noodle Soup Recipe - Forks Over Knives
Ingredients: 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)

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In this invigorating Vietnamese rice noodle soup, sweet pineapple and umami-rich mushrooms balance tangy tamarind. Get the recipe!

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Ingredients

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)