I have made the true Vietnamese version of this soup many times before but this time I did not have a few things that essentially made it Vietnamese – like lemongrass, galangal, kaffir leaves, etc. I substituted them with what I had in the kitchen and I was surprised to find that the flavours were all still there! The result was absolute deliciousness!!
This Not-So-Vietnamese Soup is very light, easy to make and is ready in less than 15 minutes! My husband and I are big fans of this flavourful soup and now because I dont have to keep those special ingredients in stock, we have it for lunch almost every other day. 🙂
Here is what you will need:
100g Mushrooms (Cut into small cubes)
100g Tofu or Paneer works as well (Cut into small cubes)
50g Brocoli (optional)
3 Vegetable Stock Cubes (~15g)
1tbsp Ginger and Garlic Paste
Lemon juice (squeezed from 1 lemon)
Bunch of Coriander leaves (Chopped finely)
10ml Soy Sauce
1/4 tsp Chilli Powder (or as per taste)
- Bring 1 litre of water to boil. Add Ginger-Garlic paste, Vegetable Stock Cubes and Lemon Juice.
- Allow the mixture to boil for 3-4 minutes and add the remaining ingredients.
- Let it boil for another 5-6 minutes and turn off the heat. Done, serve hot!
You can also add some boiled Flat Rice Noodles to this soup. You can even experiment by adding any meat or fish and in which case you should use a complimentary stock base.