She's obsessed with the fine details and ingredients that ... this lively soup marries the warmth of chile and ginger with the tang of tomatoes and tamarind, plus citrusy makrut lime leaves ...

Get to know this sweet and sour ingredient ... brothy tomato soup. The paste’s tartaric acid even helped polish silverware so ...

This is a vivifying soup, good in warm or cold weather ... cookbook author and recipe developer Lara Lee uses tamarind water made by massaging the pulp from a tamarind brick or from whole tamarind ...

Other recipes call for fresh tamarind or tamarind paste, but my mom always made sinigang with store-bought tamarind soup mix (which is a popular shortcut). I use it here too because it saves a lot ...

This fragrant tamarind soup, or Sindhi kadhi as it is called, is synonymous with a lazy Sunday afternoon lunch for most Sindhis. Usually eaten with steamed rice and sweet laddus, it was one of my ...

Just before serving, return the soup to a simmer ... See the accompanying recipe for tamarind liquid. You also can use canned “fresh tamarind concentrate” (use the same amount as of tamarind ...

In this light, brothy soup, packed with a delicious punch from tamarind, lemongrass, ginger and chiles, the interplay of ingredients means it’s a dish that’s ever-changing, and that’s part ...

Tamarindo agua fresca comes to the rescue on hot days with its natural cooling properties, courtesy citric acid. Just soak ...

See the accompanying recipe for tamarind liquid. You also can use canned ... If you are not serving the soup right away, turn off the heat and cover. 3. Just before serving, return the soup ...