spicy and sour shrimp soup |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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Ingredients:
2 ounce(s) tamarind or 2tbs tamarind concentrate |
1/2 cup(s) boiling water |
8 ounce(s) garlic cloves crushed |
1/4 cup(s) plus 1 tsp fish sauce |
2 tablespoon(s) vegetable oil |
2 shallots thinly sliced |
3 stalks lemon grass |
1 lg ripe tomatoe seeded and peeled cut into wedges |
2 tablespoon(s) sugar |
1/4 cup(s) pineapple cut into small chunks |
1/2 cup(s) bamboo shoots |
1 teaspoon(s) salt |
2 fresh red chili peppers minced |
1/2 cup(s) fresh bean sprouts |
1 scallion thinly sliced |
2 tablespoon(s) mint shredded |
Directions:
1. soak lump tamarind for 15 min or until soft press through a fine sieve. . if concentrate is used dilute in 1/4 cup warm water. cut each shrimp into half lengthwise. In a bowl combine shrimp, garlic, 1 tsp of fish sauce, let stand x 30 min. Heat oil in sauce pan, add shallots and lemongrass without browning. Add tomato and sugar cook x until sl soft over mod high heat. Add pineapple and bamboo shoots and cook x 2minutes. Add 5 cups of water, bring to a boil. Stir in tamarind liquid, salt, and remaining 1/4 cup fish sauce. reduce heat to moderate and simmer x 5min. Stir in shrimp, chiles, bean sprouts, and cook x30 sec, add scallions and mint. remove from heat.
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