Tamarind Vegetable Soup (Sinigang)

Ingredients

• 1 bunch Water spinach (kangkong)
• 1 cup Radishes
• 1 medium Eggplant
• 1 cup Green beans
• 1 cup Taro root
• 1 medium Onion
• 2 medium Tomato
• 3 tablespoons Tamarind concentrate
• 6 cups Vegetable broth
• 2 tablespoons Fish sauce

Instructions

1. 1In a large pot, combine the 6 cups of vegetable broth, the 1 medium onion (chopped), and the 2 medium tomatoes (diced). Bring the mixture to a rolling boil over high heat, about 5-7 minutes.
2. 2Add the 1 cup of taro root (peeled and cut into 1-inch cubes), the 1 medium eggplant (cut into 1-inch cubes), the 1 cup of radishes (trimmed and halved or quartered if large), and the 1 cup of green beans (trimmed and cut into 1-inch pieces) to the pot. Reduce the heat to medium-low, cover the pot, and simmer for 10-15 minutes, or until the taro root and radishes are tender when pierced with a fork.
3. 3Stir in the 3 tablespoons of tamarind concentrate and the 2 tablespoons of fish sauce until fully combined.
4. 4Add the 1 bunch of water spinach (tough stems removed, leaves and tender stems cut into 3-inch lengths) to the pot. Cook for another 3-5 minutes, or until the water spinach is just wilted. Do not overcook.
5. 5Serve the Tamarind Vegetable Soup hot.

Substitutions

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