BUDDHIST TAMARIND AND VEGETABLE SOUP

Buddhist Tamarind and Vegetable Soup image

Make and share this Buddhist Tamarind and Vegetable Soup recipe from Food.com.

Provided by Charishma_Ramchanda

Time 1h

Yield 3 serving(s)

Number Of Ingredients 17

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

Steps:

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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