Tamarind Soup Base

Tamarind Soup Base

A tangy, savory foundation built from tamarind pulp and aromatics for sour soups.

Total 40 min Makes 16 oz Calories 45/serving

Dietary

Vegan, Vegetarian, Pescatarian, Wheat free, Dairy free, Nut free, Halal, Kosher, Kosher for passover, Ashkenazi kosher for passover

This tamarind soup base simmers tamarind pulp with onion, tomato, and garlic into a tart, savory stock ready for sinigang or other sour soups. It freezes well, so making a batch ahead means a quick start whenever you crave a sour, brothy meal. Use it as the flavor foundation for pork, fish, or shrimp based sour soups.

Ingredients

  • 8 ounces tamarind pulp, seeded
  • 4 cups water
  • 1 onion, quartered
  • 2 tomatoes, quartered
  • 3 cloves garlic, smashed
  • 1 teaspoon salt
  • 1/2 teaspoon whole black peppercorns

Method

  1. Combine the tamarind pulp and water in a 6-quart saucepan and bring to a boil over medium-high heat.

  2. Reduce heat to a simmer and cook until the tamarind pulp softens and breaks apart, about 10 minutes.

  3. Mash the softened tamarind against the side of the pan with a spoon to release the pulp, then strain through a fine-mesh sieve into a bowl, pressing to extract as much liquid as possible. Discard the solids and fibers.

  4. Return the strained tamarind liquid to the saucepan and add the onion, tomatoes, garlic, salt, and peppercorns.

  5. Bring to a boil, then reduce heat and simmer until the vegetables soften and the broth turns tangy and fragrant, about 20 minutes.

  6. Mash the softened tomatoes and onion against the side of the pan to release their flavor into the broth.

  7. Strain the finished base through a fine-mesh sieve, discarding the solids, and use immediately or cool to room temperature before storing.

Rate this recipe

★ 4.5 (1)

Tamarind Soup Base

This tamarind soup base simmers tamarind pulp with onion, tomato, and garlic into a tart, savory stock ready for sinigang or other sour soups. It freezes well, so making a batch ahead means a quick start whenever you crave a sour, brothy meal. Use it as the flavor foundation for pork, fish, or shrimp based sour soups.

40 min 16 oz 45 cal

Ingredients

  • 8 ounces tamarind pulp, seeded
  • 4 cups water
  • 1 onion, quartered
  • 2 tomatoes, quartered
  • 3 cloves garlic, smashed
  • 1 teaspoon salt
  • 1/2 teaspoon whole black peppercorns

Method

  1. 1

    Combine the tamarind pulp and water in a 6-quart saucepan and bring to a boil over medium-high heat.

  2. 2

    Reduce heat to a simmer and cook until the tamarind pulp softens and breaks apart, about 10 minutes.

  3. 3

    Mash the softened tamarind against the side of the pan with a spoon to release the pulp, then strain through a fine-mesh sieve into a bowl, pressing to extract as much liquid as possible. Discard the solids and fibers.

  4. 4

    Return the strained tamarind liquid to the saucepan and add the onion, tomatoes, garlic, salt, and peppercorns.

  5. 5

    Bring to a boil, then reduce heat and simmer until the vegetables soften and the broth turns tangy and fragrant, about 20 minutes.

  6. 6

    Mash the softened tomatoes and onion against the side of the pan to release their flavor into the broth.

  7. 7

    Strain the finished base through a fine-mesh sieve, discarding the solids, and use immediately or cool to room temperature before storing.