Filipino-American Spicy Tamarind Soup

Ingredients

While the original Kaeng som is traditionally made with Thai ingredients such as galangal and fish sauce, this Filipino-American adaptation incorporates flavors commonly found in Filipino-American cuisine. The use of tamarind pulp as the base for the soup adds a distinct tanginess, replacing the traditional souring agents used in Kaeng som. Additionally, the inclusion of Filipino-American seafood favorites, such as shrimp and fish, adds a unique twist to the dish. We alse have the original recipe for Kaeng som, so you can check it out.

• 2 cups (470ml) tamarind pulp 2 cups (470ml) tamarind pulp
• 4 cups (950ml) water 4 cups (950ml) water
• 1 tablespoon vegetable oil 1 tablespoon vegetable oil
• 1 onion, sliced 1 onion, sliced
• 3 cloves garlic, minced 3 cloves garlic, minced
• 1 thumb-sized ginger, sliced 1 thumb-sized ginger, sliced
• 2 tomatoes, diced 2 tomatoes, diced
• 1 cup (240ml) coconut milk 1 cup (240ml) coconut milk
• 1 pound (450g) shrimp, peeled and deveined 1 pound (450g) shrimp, peeled and deveined
• 1 pound (450g) white fish fillets, cut into chunks 1 pound (450g) white fish fillets, cut into chunks
• 1 cup (150g) okra, sliced 1 cup (150g) okra, sliced
• 1 cup (150g) green beans, cut into 1-inch pieces 1 cup (150g) green beans, cut into 1-inch pieces
• 2 cups (120g) spinach leaves 2 cups (120g) spinach leaves
• 2 tablespoons fish sauce 2 tablespoons fish sauce
• 2 tablespoons soy sauce 2 tablespoons soy sauce
• 2 tablespoons brown sugar 2 tablespoons brown sugar
• 2 red chili peppers, sliced 2 red chili peppers, sliced
• Salt and pepper to taste Salt and pepper to taste

Nutrition

• Calories (kcal / KJ): 320 kcal / 1340 KJ
• Fat (total, saturated): 15g, 8g
• Carbohydrates (total, sugars): 20g, 8g
• Protein: 25g
• Fiber: 5g
• Salt: 2g

Preparation

1. 1.
   In a large pot, combine the tamarind pulp and water. Bring to a boil, then reduce heat and simmer for 10 minutes. Strain the mixture to remove any solids and set aside the tamarind broth.
2. 2.
   In a separate pot, heat the vegetable oil over medium heat. Add the onion, garlic, and ginger, and sauté until fragrant.
3. 3.
   Add the tomatoes and cook until softened.
4. 4.
   Pour in the tamarind broth and coconut milk. Bring to a simmer.
5. 5.
   Add the shrimp, fish, okra, and green beans. Cook for 5-7 minutes, or until the seafood is cooked through and the vegetables are tender.
6. 6.
   Stir in the spinach leaves, fish sauce, soy sauce, brown sugar, and chili peppers. Season with salt and pepper to taste.
7. 7.
   Simmer for an additional 2-3 minutes to allow the flavors to meld together.
8. 8.
   Serve the Filipino-American Spicy Tamarind Soup hot with steamed rice.

Treat your ingredients with care...

• Tamarind pulp — Soak the tamarind pulp in warm water for easier extraction of the juice. Use a strainer to remove any seeds or fibers before using the tamarind broth in the soup.

Tips & Tricks

• If you prefer a spicier soup, add more chili peppers or include a dash of hot sauce.
• Adjust the sweetness and tanginess of the soup by adding more or less brown sugar and tamarind pulp, respectively.
• Feel free to customize the seafood selection based on your preferences. Clams, mussels, or squid can be great additions or substitutions.
• For a heartier meal, serve the soup with steamed jasmine rice or crusty bread.

Serving advice

Serve the Filipino-American Spicy Tamarind Soup in individual bowls, garnished with fresh cilantro leaves and a squeeze of lime juice. Accompany it with steamed rice or crusty bread for a complete and satisfying meal.

Presentation advice

Present the soup in vibrant bowls that showcase the beautiful orange color of the broth. Arrange the seafood and vegetables in an appealing manner, and sprinkle some sliced chili peppers on top for an added pop of color.