Spicy Tamarind Soup
Soups • Vietnamese
Description
Spicy tamarind soup
Ingredients
- Toasted Cumin Seeds 1 tablespoon
- Green peppercorns 1½ spoons
- Curry 40 pieces
- Tamarind Paste 3 spoons
- Salt 2 spoons
- Yellow Cherry Tomatoes 2 pieces
- Vegetable Oil 4 spoons
- Yellow Mustard Seeds a pinch
- Fenugreek a pinch
- Dried Chili Pepper 3 pieces
Step-by-Step Guide
Step 1
In a mortar, crush the cumin seeds, black pepper, and twenty curry leaves. Set aside.
Step 2
In a saucepan, combine tamarind paste and salt with a liter of water. Heat and stir well. Bring to a boil. Add ground spices and peeled tomatoes, sliced thinly. Simmer on low heat for 5 minutes.
Step 3
Heat oil in a pan over high heat and add mustard seeds, frying them until they pop. Add the remaining curry leaves, fenugreek, and chili, and sauté everything for another 20–30 seconds.
Step 4
Add the toasted spices to the soup, stir well, and serve immediately.
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