Thai-inspired, built on a slow vegetable base. Tamarind is the soul — don't skip it.
Ingredients
Main
Method
Prep the Vegetables
Cut celery, onion, and carrot into large chunks. Slice shiitake mushrooms after removing stems. Rinse bean sprouts and set aside.
Build the Base
Heat oil in a large pot over medium heat. Add celery, onion, and carrot. Saute until softened and slightly caramelized, about 5 minutes. Do not rush this step — it is the foundation of the broth.
Simmer the Broth
Pour in water. Bring to a boil, then reduce to a low simmer. Cook for 15 minutes to let the vegetables fully release their flavor.
Add Mushrooms and Sprouts
Add shiitake mushrooms and bean sprouts. Continue simmering for 5 minutes. Do not overcook the mushrooms — they should stay firm.
Season and Finish
Stir in tamarind concentrate, squeeze in lime juice, and season with salt. Taste and adjust. Turn off heat and finish with Thai basil, torn lightly.
The move
Tamarind concentrate is what gives this soup its sourness and depth. No tamarind? Lime juice works but the flavor will be thinner.