“Tamarind Chicken Soup | Authentic Filipino Comfort Food!” - Video

Learn how to make Tamarind Chicken Soup (Sinampalukang Manok) — a classic Filipino comfort soup with tender chicken, tangy tamarind, young leaves, ginger, and garlic.
Perfect for rainy days, family meals, or anyone in need of a restorative dish, this recipe brings Central Luzon heritage straight to your kitchen.


Ingredients and step-by-step instructions included.


Tamarind Chicken Soup:


1 cup unripe tamarind pods

1 cup fresh young tamarind leaves 

2 tbsp cooking oil for sauteing 

1 thumb-sized ginger (sliced)

1 medium onion (chopped)

4 cloves garlic (minced)

2 large tomatoes (chopped)

1 kg (2.2 lbs) whole chicken, cut into serving pieces

8 cups water (or rice washing for extra body), divided

a bunch of string beans

1 medium radish (peeled and sliced) 

2 long green chilies (siling haba)

1 bunch water spinach/kangkong

1 tsp salt

1 tsp ground black pepper 

Procedure:

Boil the fresh tamarind pods in 2 cups of water until soft and the skins begin to burst.

Mash the pods in a strainer over a bowl to extract the pulp. Discard the seeds and skins, then set the juice aside.

Strip the young tamarind leaves from any woody stems.

Place the leaves in a mortar and pestle and lightly pound/bruise them until they are crushed and release a fragrant, tart aroma. Alternatively, mince them finely on a chopping board. Set aside.

Heat oil in a large pot. Sauté the ginger first until fragrant, then add the onions and garlic until translucent.

Add the tomatoes and cook until softened and "mashed".

Add the chicken pieces. Cook until the meat turns light brown and the fat begins to render.

Pour in the remaining 6 cups of water and the tamarind pod juice. Bring to a boil, then lower the heat. Simmer for 25–30 minutes or until the chicken is tender.

Add the string beans and radish. Once nearly tender, add the pounded/bruised young tamarind leaves, green chilies . Season with salt and pepper to taste.and add water spinach.

Simmer for another 2–5 minutes. 

Serve hot with steamed rice.




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Music: Kitty Down the Stairs by Joel Cummins
http://www.youtube.com/@JCStriking
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