Ingredients with Measurements:
- 1 cup tamarind pulp
- 4 cups vegetable broth
- 1 cup coconut milk
- 1 onion, chopped
- 3 garlic cloves, minced
- 1 tablespoon ginger, grated
- 1 tablespoon cumin powder
- 1 tablespoon coriander powder
- 1 teaspoon turmeric powder
- 1 teaspoon paprika
- 1 teaspoon salt
- 1 tablespoon olive oil
- 1 tablespoon red chili flakes
- 1 tablespoon honey
Special equipment needed:
- Blender
Step-by-step instructions:
1. In a pot, heat olive oil over medium heat. Add chopped onion, minced garlic, and grated ginger. Sauté for 3-4 minutes until onions are translucent.
2. Add cumin powder, coriander powder, turmeric powder, paprika, and red chili flakes. Stir for 1-2 minutes until fragrant.
3. Add tamarind pulp, vegetable broth, and coconut milk. Stir well until combined.
4. Bring the mixture to a boil, then reduce heat and let it simmer for 10-15 minutes.
5. Using a blender, blend the soup until smooth and velvety.
6. Return the soup to the pot and add honey and salt. Stir well.
7. Simmer for another 5-10 minutes until the soup thickens.
8. Serve hot with your favorite garnishes.
Time:
Preparation time: 10 minutes
Cooking time: 30 minutes
Temperature:
Medium heat
Serving size:
4 servings
Nutritional information:
Calories: 220
Fat: 10g
Carbohydrates: 32g
Protein: 3g
Fiber: 5g
Substitutions for ingredients:
- Vegetable broth can be substituted with chicken broth or beef broth.
- Olive oil can be substituted with coconut oil or vegetable oil.
- Red chili flakes can be substituted with fresh red chili peppers.
Variations:
- Add cooked chicken or shrimp for a protein boost.
- Add vegetables such as carrots, bell peppers, or zucchini for a heartier soup.
- Use different spices such as curry powder or garam masala for a different flavor profile.
Tips and tricks:
- Adjust the amount of red chili flakes according to your spice preference.
- Use fresh tamarind if available for a more authentic flavor.
- Add a squeeze of lime juice for a tangy kick.
Storage instructions:
Store in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat on the stove over medium heat until heated through.
Presentation ideas:
Serve in a bowl with a drizzle of coconut milk and a sprinkle of fresh cilantro.
Garnishes:
- Fresh cilantro
- Coconut milk
- Lime wedges
- Sliced red chili peppers
Pairings:
- Naan bread
- Rice
- Grilled chicken
Suggested side dishes:
- Roasted vegetables
- Steamed broccoli
- Garlic bread
Troubleshooting advice:
- If the soup is too thick, add more vegetable broth or coconut milk to thin it out.
- If the soup is too sour, add more honey to balance the flavors.
Food safety advice:
- Make sure to use fresh ingredients and follow proper food handling and storage guidelines.
Food history:
Tamarind is a fruit that is native to Africa but is widely used in Asian and Latin American cuisine. It has a tangy and sour flavor that is often used in soups, stews, and sauces.
Flavor profiles:
Tangy, spicy, and velvety.
Serving suggestions:
Serve as a starter or main dish for a flavorful and satisfying meal.
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Region: Thai