25 minutes
A tangy and aromatic vegetable soup featuring tamarind pulp, fish broth, and a selection of vegetables.
Tamarind Pulp
tablespoons
Hot Water
cups
Fragrant Fish Broth
to taste
Bok Choi, coarsely chopped
cups
1. Soak Tamarind Pulp
Place the tamarind pulp in a small bowl and pour the hot water over it. Let it soak for several minutes to soften and begin breaking apart.
2. Mash and Strain Tamarind Pulp
Mash the soaked tamarind pulp with a fork, then use your fingers to work through the pulp. Place a sieve over a wide bowl, pour the tamarind water through it, and press the pulp with a spoon to extract as much liquid as possible. Discard the remaining pulp.
3. Combine Tamarind Liquid with Broth
Pour the fragrant fish broth into a wide pot and bring to a gentle boil over medium heat. Add the tamarind liquid to the broth and stir well.
4. Cook Vegetables
Add the coarsely chopped vegetables to the pot. Lower the heat to maintain a gentle boil and cook until the vegetables are tender, about a few minutes.
5. Serve Soup
Serve the soup hot to ensure all the flavors meld together beautifully.
Introduce a can of coconut milk for a creamier, richer soup. This will mellow out the tanginess slightly and add a luxurious texture. It pairs beautifully with the addition of seafood like shrimp or fish.
Incorporate rice noodles or udon into the soup for an Asian twist. You might also add bamboo shoots, water chestnuts, and mushrooms for extra texture and flavor.
Add in your choice of protein to transform the soup into a more filling meal. Consider chicken, shrimp, tofu, or lentils. For chicken or shrimp, sauté them before adding to the soup to ensure they're cooked through. For tofu or lentils, you can add them directly to the soup as they simmer.
Add in black beans, corn, and diced avocado after the soup is cooked for a Mexican twist. Serve with tortilla strips and a squeeze of lime.
Before adding them to the soup, roast vegetables like carrots, squash, or sweet potatoes. This will deepen their flavors and add a smoky undertone to the soup.
Opt for fresh tamarind pods or a high-quality tamarind paste for the best flavor.
Choose a variety of vegetables and cut them consistently for even cooking. Sauté aromatics to deepen flavors.
Add ingredients at different stages to build complexity and prevent overcooking delicate veggies.
Balance tamarind's sourness with sweetness (jaggery or brown sugar) and salt to enhance the overall taste.
Finish with fresh herbs and a crunchy element like fried shallots or roasted nuts for texture.
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