1 stalk lemongrass, outer layer discarded and finely chopped
1 hot pepper, seeded and finely chopped
1 tsp tamarind concentrate
1 tbsp brown sugar
4 tbsp thai fish sauce*
1 lime, juiced
1 lb Campari Tomatoes, chopped
8 cups chicken or vegetable stock
½ lb cooked chicken or shrimp
2 Maestro® Sweet Bell Peppers, sliced
2 spring onions, sliced
1 cup fresh cilantro, chopped
*Thai fish sauce can be found in the specialty aisle at most grocery stores
This Campari Tomato and Maestro® Sweet Bell Pepper Soup is equally good with shrimp, chicken or tofu.
Instructions
Heat canola oil in a large saucepan over medium heat. Add garlic, ginger, lemongrass and hot pepper. Sauté briefly and add brown sugar, tamarind, fish sauce, limejuice and Campari Tomatoes. Sauté for 5 minutes and add stock. Simmer for 15 minutes.
Strain soup through a fine mesh sieve and return to heat. Add chicken or shrimp, Maestro® Sweet Bell Peppers and spring onions.
Simmer for 2 minutes.
Serve, garnished with fresh cilantro.
*A more substantial meal can be made by simply adding shrimp, chicken or tofu.
Recipe Created By
Chef | Dana Reinhardt
Award Winning Food & Hospitality Consultant at SOL Kitchen – Vancouver, British Columbia
