A tamarind-laced, sweet-sour broth might punctuate a rich, meaty Iraqi stew. And yes, you also find it in zippy drinks from Egypt to Jamaica and throughout Latin America.

Sweet-Sour Tamarind Soup with Tofu Serves 4 as a first course Southeast Asia has many versions of sweet-sour and occasionally spicy-hot fish soup. This version uses tofu instead of fish, but ...

4 ounces of dried tamarind 4+ tablespoons ghee (or olive oil) 1 teaspoon cumin seeds 1/2 teaspoon mustard seeds 10 to 12 kari (curry) leaves, chopped 1/3 cup chickpea flour 1/4 cup tomato puree 1 ...

Add 8 cups of water to the pot along with the tamarind soup base, sugar, lemon juice, Tabasco Sauce, and fish sauce. Bring to a boil and cook the catfish for about 6 to 8 minutes until the catfish ...

Use a slotted spoon to remove tamarind solids or strain broth through a sieve. Meanwhile, heat oil in a medium pan over medium heat. Add garlic and chile. Sauté until fragrant, 1-2 minutes.

In this shrimp soup, tamarind is used to provide sourness while chiles provide heat. Nik Sharma for The New York Times (Photography and Styling) Tamarind is also sold as a liquid concentrate.

Indian kitchens offer a variety of monsoon-friendly soups, moving beyond the usual tomato or sweet corn. These traditional ...

Winter calls for amped up minestrone, what’s been called the city’s best ramen, French onion with caramelised cheese, creamy ...

Sour Tamarind Soup Sour Tamarind Soup Michael Voltaggio demonstrates how to recreate Sheldon Simeon's co-winning dish. Watch the Full Episode ...