BUDDHIST SOUR SOUP
Provided by Food Network
Time 1h15m
Yield 4 to 6 servings
Number Of Ingredients 16
Steps:
- For the soup, place the tofu blocks on a plate, place another plate on top, and weight with a jar or 14 to 28-ounce can. Let stand for 30 minutes. Water will be pressed out of the tofu as it stands; drain it off every 15 minutes or so. Cut the tofu into 1/2-inch cubes and set aside.
- Use your fingers to squeeze and press the tamarind to dissolve it completely and to squeeze the last of the pulp off any seeds and pith. Place a sieve over a small bowl and pour the tamarind water through. Discard any solids and set the liquid aside.
- If the okra is large, cut crosswise in 1/2 and cut off any tough tips, leaving the stems on.
- For the garnish, heat the oil in a small heavy skillet over medium-high heat. Add the shallots and cook until well-browned, then remove from the heat and set aside.
- To make the soup, place the tamarind liquid and the 5 cups water in a large nonreactive pot. Bring to a vigorous boil, then add the okra (if your okra is very fresh and tender, add it later, with the tomato wedges) and pineapple. Boil vigorously for 3 minutes, then add the bac ha, if using, the sugar, salt, and tomato wedges. Bring back to a boil, then add the tofu cubes and soy sauce and cook for 2 minutes. Taste and adjust the balance of seasonings if you wish.
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Foridul Islam
[email protected]This was a great recipe! The soup was delicious and I loved the addition of the tofu and mushrooms.
Tom McInnes
[email protected]This soup is so easy to make and it's packed with flavor. I love the combination of sour and sweet. I'll definitely be making this again!
Ssenkozi Charles
[email protected]Absolutely delicious soup! The tamarind and lemongrass flavors were perfectly balanced. I will definitely be making this again.
Onifade Sheriff
[email protected]I tried this recipe and it was just okay. The flavors were a bit too strong for my taste.
Emmanuel Oche Joseph
[email protected]This recipe is amazing! I've made it several times and it's always a hit with my family and friends. The soup is flavorful, tangy, and refreshing. I highly recommend it!
Adu Michael
[email protected]The soup was a bit bland, even after adding more spices.
Angie Stokes
[email protected]This soup was a bit too sour for my taste, but I can see how others might enjoy it.
Safran Tariq
[email protected]Easy to follow recipe and the soup turned out amazing! The flavors were bold and delicious. Definitely recommend trying this recipe.
ronald cheruiyot
[email protected]This was my first time trying Buddhist sour soup and I was pleasantly surprised! The flavors were complex and well-balanced. I especially liked the addition of the tamarind, which gave the soup a unique sourness.
Benzadi Aya
[email protected]Followed the recipe and it turned out great! The soup was flavorful and had a nice balance of sour and sweet. I also liked the addition of the vegetables, which added a nice crunch.
SlaYer
[email protected]This sour soup was a delicious and unique culinary journey. The combination of tamarind, lemongrass, and galangal created a wonderfully complex and flavorful broth. I especially enjoyed the addition of the tofu and mushrooms, which added a nice textu