Buddhist Tamarind and Vegetable Soup |
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Prep Time: 20 Minutes Cook Time: 40 Minutes |
Ready In: 60 Minutes Servings: 3 |
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Very nice soup! Ingredients:
300 g tofu |
1/4 cup tamarind pulp, dissolved in |
1 cup hot water |
150 g okra, whole or chopped into 1 inch lengths |
5 cups water |
3/4 cup fresh pineapple, cut into chunks |
1 stalk leek, washed and chopped |
3 tablespoons sugar |
2 medium tomatoes, washed,peeled and cut into wedges |
1 teaspoon soy sauce |
salt |
50 ml vegetable oil |
50 g chopped shallots |
100 g bean sprouts |
12 leaves fresh asian basil |
6 sprigs ngo om or 6 sprigs coriander (known as ngo om in vietnamese) |
2 -6 serrano chilies, minced |
Directions:
1. Dissolve the tamarind in the water.
2. Strain it through a fine sieve.
3. Reserve the thick tamarind water.
4. Discard the seeds and pulp.
5. Boil the tamarind liquid with 5 cups of water in a large pot.
6. Add okra, tomato wedges and pineapple.
7. Boil vigorously for 3 minutes.
8. Lower flame and add the leek, salt and sugar.
9. Bring to a boil.
10. Add the tofu cubes and soy sauce.
11. Cook for 2 minutes.
12. Check the seasoning.
13. Serve in individual bowls garnished with drops of vegetable oil, shallots, bean sprouts, basil leaves, corriander and chillies.
14. Enjoy!
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