Buddhist Tamarind And Vegetable Soup - cooking recipe

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
    Garnishings And Flavourings
    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
Preparation
    Dissolve the tamarind in the water.
    Strain it through a fine sieve.
    Reserve the thick tamarind water.
    Discard the seeds and pulp.
    Boil the tamarind liquid with 5 cups of water in a large pot.
    Add okra, tomato wedges and pineapple.
    Boil vigorously for 3 minutes.
    Lower flame and add the leek, salt and sugar.
    Bring to a boil.
    Add the tofu cubes and soy sauce.
    Cook for 2 minutes.
    Check the seasoning.
    Serve in individual bowls garnished with drops of vegetable oil, shallots, bean sprouts, basil leaves, corriander and chillies.
    Enjoy!

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