Sweet and Sour Shrimp Soup Recipe – Sunset Magazine
Sweet and Sour Shrimp Soup
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Cooking tools:
- Fine-mesh sieve
- Spider strainer
- Chef's knife
- Cutting board
- Paring knife
- Measuring spoon
- Measuring cup
- Skillet
- Stove
- Pot
- Slotted spoon
- Ladle
- Mixing bowl
- Paper towel
- Serving bowl
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
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