Buddhist Tamarind and Vegetable Soup

Very nice soup!

• Ready In: 1 hr
• Serves: 3

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

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!