Buddhist Tamarind And Vegetable Soup

• 300 g tofu
• 1/4 cup tamarind pulp, dissolved in
• 1 cup hot water
• 150 g okra, whole or chopped into 1 inch lengths
• 5 cups water
• 3/4 cup fresh pineapple, cut into chunks
• 1 stalk leek, washed and chopped
• 3 tablespoons sugar
• 2 medium tomatoes, washed,peeled and cut into wedges
• 1 teaspoon soy sauce
• salt
• Garnishings And Flavourings
• 50 ml vegetable oil
• 50 g chopped shallots
• 100 g bean sprouts
• 12 leaves fresh Asian basil
• 6 sprigs ngo om or 6 sprigs coriander (known as "ngo om" in Vietnamese)
• 2 -6 serrano chilies, minced

1. Dissolve the tamarind in the water.
2. Strain it through a fine sieve.
3. Reserve the thick tamarind water.
4. Discard the seeds and pulp.
5. Boil the tamarind liquid with 5 cups of water in a large pot.
6. Add okra, tomato wedges and pineapple.
7. Boil vigorously for 3 minutes.
8. Lower flame and add the leek, salt and sugar.
9. Bring to a boil.
10. Add the tofu cubes and soy sauce.
11. Cook for 2 minutes.
12. Check the seasoning.
13. Serve in individual bowls garnished with drops of vegetable oil, shallots, bean sprouts, basil leaves, corriander and chillies.
14. Enjoy!

tamarind pulp, water, okra, water, fresh pineapple, stalk leek, sugar, tomatoes, soy sauce, salt, flavourings, vegetable oil, shallots, bean sprouts, asian basil, ngo, serrano chilies

Taken from www.food.com/recipe/buddhist-tamarind-and-vegetable-soup-97089 (may not work)