Ingredients with Measurements:
- 1 tablespoon of vegetable oil
- 1 onion, chopped
- 2 garlic cloves, minced
- 1 tablespoon of grated ginger
- 2 tablespoons of tamarind paste
- 1 can of coconut milk (400ml)
- 4 cups of vegetable broth
- 1 tablespoon of soy sauce
- 1 tablespoon of brown sugar
- 1 teaspoon of salt
- 1/4 teaspoon of black pepper
- 1 red bell pepper, sliced
- 1 cup of sliced mushrooms
- 1 cup of baby spinach
- 1 lime, juiced
- 1/4 cup of chopped cilantro
Special equipment needed:
- Blender or immersion blender
Step-by-step instructions:
1. Heat the vegetable oil in a large pot over medium heat. Add the onion, garlic, and ginger and sauté for 5 minutes until the onion is translucent.
2. Add the tamarind paste, coconut milk, vegetable broth, soy sauce, brown sugar, salt, and black pepper. Stir well and bring to a boil.
3. Reduce the heat to low and let the soup simmer for 10 minutes.
4. Add the sliced red bell pepper and mushrooms and let the soup simmer for another 5 minutes.
5. Using a blender or immersion blender, blend the soup until smooth.
6. Return the soup to the pot and add the baby spinach, lime juice, and chopped cilantro. Stir well and let the soup simmer for another 2-3 minutes until the spinach is wilted.
7. Serve hot and garnish with additional cilantro and lime wedges if desired.
- Time:
Preparation time: 15 minutes
- Cooking time: 25 minutes
Temperature:
- Medium heat for sautéing
- Low heat for simmering
Serving size:
- 4 servings
Nutritional information:
- Calories per serving: 250
- Fat: 18g
- Carbohydrates: 20g
- Protein: 4g
- Fiber: 3g
Substitutions for ingredients:
- Vegetable oil: canola oil, sunflower oil, or olive oil
- Tamarind paste: lime juice or lemon juice
- Vegetable broth: chicken broth or beef broth
- Soy sauce: tamari sauce or fish sauce
- Red bell pepper: green bell pepper or yellow bell pepper
- Mushrooms: shiitake mushrooms or button mushrooms
- Baby spinach: kale or bok choy
- Cilantro: parsley or basil
Variations:
- Add cooked shrimp or chicken for a protein boost.
- Use different vegetables such as carrots, zucchini, or broccoli.
- Add a pinch of cayenne pepper for a spicy kick.
- Use coconut cream instead of coconut milk for a richer soup.
Tips and tricks:
- If using an immersion blender, be careful not to splash hot soup on yourself.
- Taste the soup before adding salt as the tamarind paste and soy sauce can be salty.
- Add more or less tamarind paste depending on your preference for sourness.
Storage instructions:
- Store leftover soup in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- Reheat the soup in a pot over medium heat until heated through.
Presentation ideas:
- Serve the soup in individual bowls and garnish with a lime wedge and cilantro.
Garnishes:
- Lime wedges
- Cilantro
- Red pepper flakes
- Sliced green onions
Pairings:
- Serve with crusty bread or crackers.
Suggested side dishes:
- Grilled chicken or shrimp skewers
- Steamed rice or quinoa
- Roasted vegetables
Troubleshooting advice:
- If the soup is too sour, add more brown sugar to balance the flavors.
- If the soup is too thick, add more vegetable broth or water to thin it out.
Food safety advice:
- Make sure to cook the soup to a temperature of at least 165°F to kill any harmful bacteria.
Food history:
- Tamarind is a popular ingredient in Southeast Asian and Indian cuisine and is known for its sour taste.
Flavor profiles:
- Sour, sweet, and savory with a hint of spice.
Serving suggestions:
- Serve as a light lunch or dinner.
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Region: Thai