Buddhist Tamarind and Vegetable Soup

Charishma_Ramchandani's Note:

Very nice soup!

• Total Time: 1 hrs
• Prep Time: 20 mins
• Cook Time: 40 mins

Ingredients:

Servings: 3

• 300 g tofu
• ¼ cup tamarind pulp , dissolved in
• 1 cup hot water
• 150 g okra , whole or chopped into 1 inch lengths
• 5 cups water
• ¾ 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

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!

Reviews

[Chef #441249]

A restaurant here serves this soup and it is delicious!

[Zaccaria]

I have not tried this yet but it looks wonderful. I just want to say keep posting!! I will make this immediately and let you know the results. I love okra and do not see many recipes that include it. Thank you!!