spicy and sour shrimp soup

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  • 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


  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.
May 2012

This recipe is a personal recipe added by elizabeth413 and has not been tested or endorsed by MyRecipes.

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