Tomatillo and Tamarind Soup with Chayote Salad

Name: Tomatillo and Tamarind Soup with Chayote Salad
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 tablespoons canola oil; 1 large white onion, roughly chopped; 3 garlic cloves, roughly chopped; 1 tablespoon fresh ginger, roughly chopped; 1 cup white wine; 1 tablespoon seedless tamarind paste; 1 pound tomatillos, dehusked; 5 cups chicken stock or low sodium canned broth; 1/4 pound butter, cubed; Sugar, to taste; Salt and freshly ground black pepper; 2 Anaheim chiles; 2 tablespoons canola oil; 1 medium white onion cut into 1/2-inch dice; 2 garlic gloves, minced; 3 medium chayote squash, peeled and cut into 1/2-inch dice; Salt and freshly ground black pepper

Servings: persons

3 tablespoons canola oil
1 large white onion, roughly chopped
3 garlic cloves, roughly chopped
1 tablespoon fresh ginger, roughly chopped
1 cup white wine
1 tablespoon seedless tamarind paste
1 pound tomatillos, dehusked
5 cups chicken stock or low sodium canned broth
1/4 pound butter, cubed
Sugar, to taste
Salt and freshly ground black pepper
2 Anaheim chiles
2 tablespoons canola oil
1 medium white onion cut into 1/2-inch dice
2 garlic gloves, minced
3 medium chayote squash, peeled and cut into 1/2-inch dice
Salt and freshly ground black pepper

1
To make the soup, heat canola oil in a large saucepan over medium heat.
2
Add the onion, garlic and ginger and saute, stirring until brown and soft, about 6 minutes.
3
Add the white wine and reduce by half.
4
Stir in tamarind and tomatillos.
5
Saute another 4 minutes.
6
Add chicken stock and bring to a boil, then reduce heat to low and simmer.
7
Simmer soup until tomatillos turn from a dark green to a light green and are soft, about 20 minutes.
8
Using a hand blender or a food processor, puree the soup mixture.
9
Add the butter 1 piece at and time, blending again after each addition, to thicken the soup slightly.
10
Season with sugar, salt and black pepper.
11
To make the salad, roast Anaheim chiles under the broiler until skin turns black.
12
When cooled, peel and cut chiles into 1/2-inch dice.
13
Heat a saucepan over medium heat and add canola oil.
14
Saute onion and garlic until soft but not brown, about 4 minutes.
15
Add chayote and stir until tender but not soft, about 10 minutes.
16
Add diced green chiles and season to taste.
17
PLATING Ladle soup into bowls, spoon and portion of the chayote salad onto each and serve.
18
Wine Suggestion: Tokay Pinot Gris, Domaine Paul Blanck, Alsace 1998

1071

kcal

Calories

Fat

Carbs

101

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 17 ingredients. The key ingredients include: 3 tablespoons canola oil, 1 large white onion, roughly chopped, 3 garlic cloves, roughly chopped, 1 tablespoon fresh ginger, roughly chopped, and more.

Yes, Tomatillo and Tamarind Soup with Chayote Salad falls under the Soups & Stews category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

That's it — enjoy your meal!