Spicy and Sour Thai Tamarind Soup

Ingredients

• 2 cups (470ml) vegetable broth 2 cups (470ml) vegetable broth
• 2 tablespoons tamarind paste 2 tablespoons tamarind paste
• 2 tablespoons fish sauce 2 tablespoons fish sauce
• 1 tablespoon palm sugar 1 tablespoon palm sugar
• 2 Thai chili peppers, sliced 2 Thai chili peppers, sliced
• 2 stalks lemongrass, bruised 2 stalks lemongrass, bruised
• 3 slices galangal 3 slices galangal
• 4 kaffir lime leaves 4 kaffir lime leaves
• 1 tomato, cut into wedges 1 tomato, cut into wedges
• 1 cup mushrooms, sliced 1 cup mushrooms, sliced
• 1 cup green beans, trimmed 1 cup green beans, trimmed
• 200g shrimp or fish fillets 200g shrimp or fish fillets
• Fresh cilantro leaves, for garnish Fresh cilantro leaves, for garnish
• Lime wedges, for serving Lime wedges, for serving

Nutrition

• Calories (kcal / KJ): 180 kcal / 753 KJ
• Fat (total, saturated): 2g, 0.5g
• Carbohydrates (total, sugars): 20g, 10g
• Protein: 20g
• Fiber: 4g
• Salt: 2g

Preparation

1. 1.
   In a pot, bring the vegetable broth to a boil.
2. 2.
   Add the tamarind paste, fish sauce, palm sugar, Thai chili peppers, lemongrass, galangal, and kaffir lime leaves. Simmer for 5 minutes to allow the flavors to meld.
3. 3.
   Add the tomato, mushrooms, and green beans. Cook for another 5 minutes until the vegetables are tender.
4. 4.
   Add the shrimp or fish fillets and cook until they are cooked through, about 3-5 minutes.
5. 5.
   Remove the lemongrass, galangal, and kaffir lime leaves from the soup.
6. 6.
   Serve the soup hot, garnished with fresh cilantro leaves and lime wedges.

Treat your ingredients with care...

• Tamarind paste — Soak the tamarind pulp in warm water for 10 minutes, then strain it to obtain the paste.
• Lemongrass — Bruise the lemongrass stalks by lightly pounding them with a rolling pin to release their flavor.
• Galangal — If fresh galangal is not available, you can substitute it with dried galangal powder, but use it sparingly as it has a stronger flavor.

Tips & Tricks

• Adjust the spiciness by adding more or fewer Thai chili peppers.
• For a vegetarian version, replace the shrimp or fish with tofu or additional vegetables.
• If you prefer a sweeter soup, increase the amount of palm sugar.
• Serve the soup with steamed jasmine rice for a complete meal.
• Leftovers can be refrigerated and reheated the next day, allowing the flavors to develop even further.

Serving advice

Serve the Spicy and Sour Thai Tamarind Soup hot in individual bowls. Accompany it with lime wedges on the side for squeezing over the soup, enhancing the tangy flavor. Garnish each bowl with fresh cilantro leaves to add a touch of freshness and visual appeal.

Presentation advice

To enhance the presentation, serve the soup in traditional Thai ceramic bowls. The vibrant colors of the vegetables and the aromatic steam rising from the soup will create an enticing visual experience. Pair it with a side of steamed jasmine rice for a complete and satisfying meal.