Chinese broccoli and tamarind soup

Chinese broccoli and tamarind soup

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


  • 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


  • 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.