Philippines · Philippines

Tamarind-Soured Vegetable Broth

Name: Tamarind-Soured Vegetable Broth
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Cuisine: Philippines
Ingredients: fresh tamarind pulp 60 g; water 1200 ml; daikon radish, sliced 200 g; long eggplant, quartered 180 g; okra 120 g; long beans, cut into 5 cm lengths 120 g; baby spinach 60 g; ripe tomato, quartered 120 g; yellow onion, sliced 80 g; fish sauce 20 ml; fine salt 2 g

Tamarind-broth soup with radish, eggplant, okra and long beans, finished with baby spinach.

45 minutes · 4 servings · Easy

A vegetable-only version of the sour soup, built on tamarind with radish and eggplant doing most of the softening. Baby spinach goes in at the very end so the colour stays green rather than turning brown. Without meat stock the broth tastes cleaner, and families often serve it when someone is eating lightly.

Ingredients

fresh tamarind pulp60 g
water1200 ml
daikon radish, sliced200 g
long eggplant, quartered180 g
okra120 g
long beans, cut into 5 cm lengths120 g
baby spinach60 g
ripe tomato, quartered120 g
yellow onion, sliced80 g
fish sauce20 ml
fine salt2 g

Directions

1
Boil tamarind pulp in 1200 ml water 10 minutes. Strain to extract a clear sour broth.
Broth is cloudy-pink and tart to the taste.
2
Add onion, tomato, daikon and eggplant. Simmer 12 minutes until vegetables are half-tender.
Daikon is half translucent, eggplant bends without breaking.
3
Add okra and long beans. Cook 5 minutes, then stir in fish sauce and salt. Off heat, fold in baby spinach and serve immediately. Reheat any leftover broth to 74°C center before serving again. Refrigerate within 2 hours at 4°C or below; use within 24 hours.
Okra is bright green, beans are tender and spinach has just wilted. Reheat any leftover broth to 74°C center before serving again. Refrigerate within 2 hours at 4°C or below; above 32°C, refrigerate within 1 hour.

Source: WorldBite Editorial · WorldBite Proprietary Editorial Content