I think this is a Thai recipe and years ago I got a packet of the mix and made the soup. it was delicious and warming. I have tried to come up with a simple variation without the chemicals and preservatives and have taken a few liberties.
Extract the fruit of small lime size ball of tamarind and remove the strings and seeds leaving a cup of tamarind extract. Alternately use two tbsp of tamarind extract (not concentrate). Heat in a large saucepan with 2 inches of fresh ginger thinly sliced. 2 or three pieces of lemon grass, 1/4 tsp of ground black pepper, 1/2 tbs jaggery or brown sugar, 1 clove of slice garlic, salt to taste. Add three diced ripe tomatoes and one two three green chillies sliced done the middle and simmer for 15 min. Strain out the ginger, lemon grass, chillies and garlic pieces.
Add 2 cups of thinly sliced button mushrooms and turn off the heat. Juice of one lime. Serve immediately with finely minced cilantro garnish and a thin slice of lemon floating on top with dry toast.
Extract the fruit of small lime size ball of tamarind and remove the strings and seeds leaving a cup of tamarind extract. Alternately use two tbsp of tamarind extract (not concentrate). Heat in a large saucepan with 2 inches of fresh ginger thinly sliced. 2 or three pieces of lemon grass, 1/4 tsp of ground black pepper, 1/2 tbs jaggery or brown sugar, 1 clove of slice garlic, salt to taste. Add three diced ripe tomatoes and one two three green chillies sliced done the middle and simmer for 15 min. Strain out the ginger, lemon grass, chillies and garlic pieces.
Add 2 cups of thinly sliced button mushrooms and turn off the heat. Juice of one lime. Serve immediately with finely minced cilantro garnish and a thin slice of lemon floating on top with dry toast.
