1. Bring stock to the boil in a large saucepan. Add pineapple, chilli, beans, tomato and celery; simmer for 5 minutes.
2. Dissolve tamarind paste in 3 tbs hot water and stir into soup. Add marinara mix; simmer for 5 minutes. Stir fish sauce and sugar through soup.
3. Divide bean sprouts among 4 serving bowls; pour hot soup over sprouts.
4. Garnish soups with chopped mint and coriander just before serving.
Nutritional Info per serving
670 kJ (163 cal), 21g protein, 10g carbs, 4g fibre, 3g fat (1g sat fat), 778mg sodium
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