Vietnamese Tamarind Soup

Vietnamese Tamarind Soup

1 cup 3” green beans 

1 cup pineapple or mango (3” pieces)

1 cup baby corn 

1 cup zucchini thinly sliced / cut into 3”Pieces 

1 cup carrot slices and cut into 3” pieces 

1/2 cup celery thinly sliced on bias 

2 tomatoes cut into quarter wedges 

2 tbsp tamarind paste 

3 tbsp lime juice, zest from one lime

5-6 cups hot water 

2 tbsp soy sauce 

1/2 cup cilantro 

1/2 cup mung bean sprouts (optional)

1 or 2 green chili 

1 tbsp vegetable or olive 

3 cups cooked rice noodles ( I used Wai Wai brand) 

Salt to taste 

Sambal for taste (optional)

Lemon wedges for garnish (optional)

Procedure 

In a large sauce pan , boil water with tamarind paste. I used Joy Tamarind paste. For Tamicon like paste use only 1/2 tbsp, and if you are using a regular tamarin, use a small lemon size. Add celery, some Pineapple/mango, salt, soy sauce and let it come to a boil. The boiling with celery and fruit infused the water so the a vegetable stock  like quality.  I usually throw these vegetables away as they become significantly mushy. Strain and set aside to use as stock. You can refrigerate this for a week (max). I usually make the stock fresh.

Meanwhile in a wok, heat the oil. Add the green chilies, sauté for a few minutes and then add the rest of the vegetable, except the tomatoes. Let’s keep them for the last. Salt the vegetables every so slightly. Make sure the stove is on high heat, so that the vegetables can get a good sear on them ! Caramelized pineapple/mango is yum. Sauté for about 3-4 minutes. Not too much so that they still have a bite to them. 

Add the sautéed vegetables to the boiling stalk. Add the lemon zest and lemon juice. Adjust salt and soy to taste.

In the same wok, on very high heat sauté the tomato wedges. 

To serve, take a deep bowl, place about 1/2 cup of noodles. Ladle the soup with the vegetables. Garnish with  tomatoes, mung beans, cilantro and lemon. For spice add a little bit of sambal! Enjoy hot!