Vietnamese Sour Soup
|Onion||1 Small, chopped|
|Garlic||1 Clove (5 gm), finely chopped|
|Crushed pineapple||8 Ounce (1 Can)|
|Canned tomatoes||16 Ounce (1 Can)|
|Celery leaves||1 Bunch (100 gm), cut in diagonal|
|Water/Chicken broth||5 Cup (80 tbs)|
|Fish sauce/Soy sauce||1⁄4 Cup (4 tbs)|
|Ginger root||1 Teaspoon, crushed|
|Tomatoes||3 Ounce, cut into wedges|
|Green onions||3 , chopped|
Saute onion in oil in stockpot until brown.
Saute for 1 minute.
Add pineapple, canned tomatoes, celery and water; mix well.
Bring to a boil.
Season with fish sauce, salt, sugar, gingerroot and basil.
Cook for 10 to 15 minutes or until celery is tender-crisp, stirring frequently.
Stir in fresh tomatoes and green onions.
Remove from heat.
Ladle into soup bowls.