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.
- 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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