Buddhist soup

Updated: Apr 25

A wonderful soup with Asian flavors. Naomi Daguid's cookbooks are amazing. They are part history, part culture and part food. This book covers all of Asia, each recipe a brief history into the culture of the people.

For more recipes from this book click here.



3 shallots diced fine

2 boxes extra form tofu

1 can baby corn

2 - 3 baby bok choi

2-3 tablespoons Tamarind paste

5 cups water

3/4 pineapple cut into small chunks

3 tablespoons sugar

2 medium tomatoes cut into small wedges

1 teaspoon soy sauce

Salt, as needed

Cooked rice

Garnish

Cilantro

Finely Diced Serrano chilies

Bean sprouts

Basil leaves

Method:

Sauté the finely diced shallots in olive oil till golden, add water and tamarind pulp and pineapple and bring to a boil. Boil for 3 minutes and add the sugar, salt and tomatoes and simmer gently for 2 more minutes. Add tofu, baby corn and soy sauce and simmer for 1 minute. Turn off heat, add the bok choi and allow to sit for 2-3 hours to allow the flavors to mingle. The tomatoes should still be whole and barely cooked.

When ready to serve, heat up and serve in bowls with all the garnishes so that each can add to their liking.

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