Tamarind Soup with Peanuts and Vegetables
This colorful and refreshing soup from Jakarta, Indonesia is rich in vegetables with more than a hint of sharpness.
Tamarind Soup with Peanuts and Vegetables Ingredients
For the Spice Paste:
5 shallots or 1 medium red onion, sliced
1/4 cup raw peanuts
3 cloves garlic, crushed
1/2 in cube shrimp paste, prepared
1 in galangal, peeled and sliced
1-2 fresh red chillies, seeded and sliced
1-2 tbsp dark brown sugar
1/2-3/4 cup salted peanuts, crushed lightly
5 cups well-flavored stock
1 tsp tamarind pulp, soaked in 5 tbsp warm water for 15 minutes
salt
For the Vegetables:
3/4 cup green beans, trimmed and sliced finely
1 chayote, peeled thinly, seeded, and flesh finely sliced
1/3 cup corn kernels (optional)
a handful of either watercress, rocket (aragula) or Chinese leaves (Chinese cabbage), shredded finely
1 fresh green chilli, sliced for garnish
Tamarind Soup with Peanuts and Vegetables Cooking Instructions:
1. Prepare the spice paste by grinding the shallots or onion, garlic, galangal, chillies, raw peanuts and shrimp paste to a paste in a food processor or with mortar and pestle.
2. Pour in some of the stock to moisten. Pour the mixture into a pan or wok, adding the rest of the stock. Cook for 15 minutes with the lightly crushed peanuts and sugar.
3. Strain the tamarind. Discard the seeds and reserve the juice.
4. About 5 minutes before serving, add the chayote slices, beans and corn, if using, to the soup and cook fairly rapidly. Add the green leaves and salt to taste at the last minute.
5. Add the tamarind juice and taste for seasoning. Serve, garnished with slices of green chilli.