Sweet and Sour Shrimp Soup Recipe – Sunset Magazine

Ingredients

• 2 tablespoons tamarind pulp* (from a 1-lb. brick)
• 1/2 cup vegetable oil
• 2 shallots, cut into 1/8-in.-thick slices, then dried with paper towels
• 1 garlic clove, minced
• 1/2 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
• 1/4 fresh pineapple, cut into wedges, then into 1/8-in.-wide matchsticks
• 2 cups bean sprouts
• 2/3 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