👨‍🍳 تعليمات

1. 1

   Prepare the broth base: In a large pot, combine the water, quartered tomatoes, and quartered onion. Bring to a rolling boil over medium-high heat (212°F / 100°C). Cook for about 10 minutes, or until the tomatoes have softened and started to break down, releasing their juices and flavor into the water. You can gently mash the tomatoes with a spoon to help this process.

   ⏱️ 10 minutes
2. 2

   Add the tamarind soup base mix and stir well until fully dissolved. Add the firmer vegetables like daikon radish and taro (if using). Bring back to a simmer and cook for about 5-7 minutes, or until these vegetables begin to soften.

   ⏱️ 7 minutes
3. 3

   Add the remaining vegetables such as long beans, okra, and eggplant. If using, add the whole green chilies. Continue to simmer for another 5-7 minutes, or until all vegetables are tender-crisp. Avoid overcooking the vegetables; they should retain a slight bite.

   ⏱️ 7 minutes
4. 4

   Add the prepared shrimp to the pot. Cook for just 2-3 minutes, or until the shrimp turn pink and opaque. Shrimp cook very quickly, so be careful not to overcook them, as they can become tough.

   ⏱️ 3 minutes
5. 5

   Stir in the fish sauce, starting with 3 tablespoons, and taste. Adjust seasoning as needed, adding more fish sauce for saltiness and umami, or a bit more tamarind mix if you prefer it sourer. Add leafy greens like bok choy or spinach in the last minute of cooking, just until wilted.

   ⏱️ 1 minute
6. 6

   Serve hot immediately, preferably with steamed white rice.