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Chinese broccoli and tamarind soup

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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.

Chinese broccoli and tamarind soup | casaveneracion.com

Chinese broccoli and tamarind soup

Chinese broccoli and tamarind soup

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Prep Time: 5 minutes
Cook Time: 15 minutes
Total Time: 20 minutes
Servings: 3 to 4
Author: CASA Veneracion

Ingredients

  • 4 to 5 cups bone broth
  • 1 onion thinly sliced
  • 2 tomatoes diced
  • 2 cloves garlic crushed
  • salt to taste
  • pepper to taste
  • 1 bunch Chinese broccoli (kailan), no need to cut — just trim the tough ends, if any
  • 3 to 4 tablespoons tamarind paste
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Instructions

  • 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.
  • Stir in the tamarind paste. Taste and add more salt and pepper, if needed.
  • Add the Chinese broccoli, pushing them down gently into the broth. Simmer for another seven to ten minutes.
  • Serve the Chinese broccoli and tamarind soup immediately.
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Chinese broccoli and tamarind soup