- 1L (4 cups) water
- 1 bunch snake beans, cut into 6cm lengths
- 2 ripe tomatoes, quartered
- 1/2 bunch kangkung, wash, dried, coarsely chopped
- 200g okra, ends trimmed
- 1 tablespoon fish sauce
- 500g green tiger prawns, shells intact
- 1/2 x 40g pkt tamarind soup base
- Fish sauce, extra, to serve
- Fresh lime juice, to serve
- Steamed jasmine rice, to serve
- Step 1Boil the water in a medium saucepan over high heat. Add the snake beans and cook, uncovered, for 1 minute. Add the tomatoes, kangkung, okra and fish sauce and simmer, covered, for 3 minutes or until kangkung just wilts.
- Step 2Add the prawns and tamarind soup mix and cook, covered, stirring occasionally, for 1 minute or until the prawns change colour and are just cooked through. Remove from heat. Taste and season with fish sauce and lime juice.
- Step 3Place soup in a large serving bowl and serve with steamed jasmine rice.
Tamarind soup base (pangsinigang sa sampalok) and kangkung (water spinach) are available from most Asian supermarkets stocking Filipino food. You can substitute English spinach leaves for kangkung if desired.
- Author: Alma Manio
- Image credit: Dario Gardiman
- Publication: Australian Good Taste