Tamarind Vegetable & White Bean Soup

Name: Tamarind Vegetable & White Bean Soup
Total time: 55 min
Yield: 2 servings
Ingredients: 400 g Canned white beans; 250 g Sweet potato; 150 g Green beans; 100 g Corn kernels; 150 g Tomato; 80 g Shallot; 2 cloves Garlic; 10 g Fresh galangal; 20 g Fresh lemongrass; 12 g Seedless tamarind pulp; 700 ml Vegetable stock; 1 tsp Brown sugar; 1 tsp Neutral cooking oil; 30 g Roasted peanuts; 100 g Long grain rice; 280 ml Water

A light tamarind broth holds sweet potato, white beans, corn and green beans, with roasted peanuts and rice on the side.

55 minutes · Easy · 2 servings

Original house recipe · Not yet kitchen-tested

Ingredients

Canned white beans400 g
Sweet potato250 g
Green beans150 g
Corn kernels100 g
Tomato150 g
Shallot80 g
Garlic2 cloves
Fresh galangal10 g
Fresh lemongrass20 g
Seedless tamarind pulp12 g
Vegetable stock700 ml
Brown sugar1 tsp
Neutral cooking oil1 tsp
Roasted peanuts30 g
Long grain rice100 g
Water280 ml

Quantities describe recipe usage, not package sizes.

Allergen notes

Peanuts; check vegetable stock for celery, wheat and other allergens.

Method

Prepare the tamarind and vegetables

Soak the tamarind pulp in 40 ml of the measured water, warmed until hot, for 10 minutes. Mash and press through a fine sieve, discarding fibres. Wash the produce. Peel and cut the sweet potato into 1.5 cm cubes. Trim and cut the beans into 4 cm lengths, chop the tomato, thinly slice the shallot and mince the garlic. Peel and slice the galangal into three large pieces. Trim and bruise the lemongrass.

Start the rice

Rinse the rice and put in a covered saucepan with the remaining 240 ml water. Bring to a simmer, reduce to the lowest heat and cook for 18–20 minutes. Rest covered off the heat for 5 minutes.

Simmer the broth

Heat the oil in a 3-litre saucepan over medium heat. Soften the shallot for 4 minutes, then add garlic for 30 seconds. Add stock, galangal, lemongrass, sweet potato and sugar. Bring to a simmer, partly cover and cook for 10–12 minutes until the sweet potato is almost tender.

Add the remaining vegetables

Drain and rinse the 400 g can of white beans to give about 240 g drained beans. Add them to the broth with green beans, corn, tomato and strained tamarind. Simmer for 7–9 minutes until the vegetables are tender and the beans are hot. Remove and discard the galangal pieces and lemongrass.

Serve

Roughly chop the roasted peanuts. Divide the soup between two deep bowls and scatter with the peanuts. Serve the rice in two small bowls alongside, adding spoonfuls to the broth as you eat.

Use cooked canned beans and already-roasted peanuts, not dried beans or raw peanuts. The broth should stay light and tangy rather than becoming a thick stew.

Ratings & comments

Loading reviews…