Spicy Tamarind Soup
4 servings
20 minutes
Spicy tamarind soup is a vibrant representative of Vietnamese cuisine, embodying the richness of spices and the sweet-sour depth of tamarind. Its roots trace back to the traditions of Southeast Asia, where tanginess and spices create a perfect balance of flavor. The soup unfolds with warm notes of cumin and black pepper, the spiciness of curry leaves, and a slight bitterness from fenugreek. Toasted mustard seeds add a rich aroma, while tomatoes bring freshness. Its spicy taste warms you up, while the tanginess awakens your appetite. This dish is perfect for those seeking harmony in spices and wishing to immerse themselves in the atmosphere of traditional Vietnamese cuisine.
1
Crush cumin seeds, black pepper, and twenty curry leaves in a mortar. Set aside.
- Cumin seeds (jeera): 1 tablespoon
- Black peppercorns: 1.5 teaspoon
- Curry leaves: 40 pieces
2
Mix tamarind paste and salt in a saucepan with a liter of water, heat and stir well. Bring to a boil. Add ground spices and peeled, thinly sliced tomatoes. Cook on low heat for 5 minutes.
- Tamarind paste: 3 tablespoons
- Salt: 2 teaspoons
- Plum tomatoes: 2 pieces
3
Heat oil in a pan over high heat and add mustard seeds, frying them. Add the remaining curry leaves, fenugreek, chili, and fry for another 20-30 seconds.
- Vegetable oil: 4 teaspoons
- Black mustard seeds: pinch
- Fenugreek: pinch
- Dried chili peppers: 3 pieces
4
Add toasted spices to the soup, stir, and serve immediately.