Chinese broccoli and tamarind soup Chinese broccoli and tamarind soup

It’s really just sinigang, simplified, milder and with none of the traditional vegetables that go into the soup. We were having fried danggit (rabbitfish) and poqui-poqui, and I just wanted a simple soup to go with them — simple to prepare and simple to digest. There was a jar of homemade broth that I had thawed overnight in the fridge so it was just a matter of adding vegetables and whatever additional seasonings it needed.

Recipe: Chinese broccoli and tamarind soup


  • 4 to 5 c. of broth, preferably homemade
  • 1 onion, thinly sliced
  • 2 tomatoes, diced
  • 2 cloves of garlic, crushed
  • salt and pepper, to taste
  • a bunch of Chinese broccoli (kailan), no need to cut — just trim the tough ends, if any
  • 3 to 4 tbsps. of tamarind paste


  1. Pour the broth into a pot. Add the onion, garlic and tomatoes. Sprinkle in some salt and pepper. Set the stove to medium-low and heat the broth slowly until simmering and the vegetables soften a bit.
  2. Stir in the tamarind paste. Taste and add more salt and pepper, if needed.
  3. Add the Chinese broccoli, pushing them down gently into the broth. Simmer for another seven to ten minutes.

Preparation time: 5 minute(s)

Cooking time: 15 minute(s)

Number of servings (yield): 3 to 4


  1. misao says

    Since traditional vegetables for sinigang have erratic supply and are more expensive when available here in Winnipeg, we usually do substitutes (e.g gailan/kailan for kangkong) and use whatever else might taste good (e.g. broccoli and mushrooms).

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