Sweet and Sour Shrimp Soup Recipe -Sunset Magazine

sunset.com

Olga Virata

2 tablespoons tamarind pulp* (from a 1-lb. brick)

½ cup vegetable oil

2 shallots, cut into ⅛-in.-thick slices, then dried with paper towels

1 garlic clove, minced

½ teaspoon sambal oelek* or other chili paste

1 qt. reduced-sodium chicken broth

About 1 tbsp. Thai or Vietnamese fish sauce

2 tablespoons sugar

2 Roma tomatoes, cut into 1-in. cubes

1 cup finely shredded green cabbage

¼ fresh pineapple, cut into wedges, then into ⅛-in.-wide matchsticks

2 cups bean sprouts

⅔ pound raw shrimp (26 to 30 per lb.), peeled and deveined

Several sprigs rice paddy herb or cilantro, chopped

15 Thai basil leaves, torn into pieces

2 Thai bird chiles or other small hot chiles, chopped

2 limes, cut into wedges

Directions at sunset.com

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