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Spicy and Sour Shrimp Soup



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Spicy and Sour Shrimp Soup

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Posted by ADMIN at 09/26/2007 06:36 | 0 comments

Directions:

This soup has become a staple on my table. It's relatively quick to make
and absolutely delicious. I've made it with chicken as well as shrimp and
have some red snapper in the freezer to try out the next time. Squid's a
natural for this dish. It's from Southern Vietnam. You can make it as sour
or spicy as you want by juggling the amounts of the ingredients that give
those qualities. It makes a complete meal as is and is excellent with
salad rolls or cha gio (fried "spring" rolls).



Ingredients:

Stephen Ceideburg
2 oz Lump tamarind, or 2
-tablespoons tamarind
-concentrate
1/2 c Boiling water
8 oz Raw shrimp, shelled and
-deveined
2 Garlic cloves, chopped
1/4 c Plus 1 ts nuoc mam
-(Vietnamese fish sauce)
Freshly ground pepper
2 tb Vegetable oil
2 Shallots, thinly sliced
3 Stalks fresh lemon grass,
-white bulb crushed and cut
-into 2-Inch sections
1 lg Ripe tomato, cored, seeded
-and cut into wedges
2 tb Sugar
1/4 Fresh ripe pineapple, cored,
-cut into 1/4-inch slices
-and then cut crosswise into
-small chunks
1/2 c Fresh or canned bamboo
-shoots, drained and thinly
-sliced
1 ts Salt
2 Fresh red chili peppers,
-minced
1/2 c Fresh bean sprouts
1 Scallion, thinly sliced
2 tb Shredded mint

Serves:

6 Servings

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