Ingredients (4 to 6 persons):
200g medium-sized shrimps, shelled, (or chicken) marinated with:
2 garlic cloves
1 tsp fish sauce
Grounded black pepper
50g tamarind paste, mixed with 1 ½ cup boiling water (tamarind juice)
2 shallots, thinly sliced
3 stalks fresh lemon grass, only white part
50 g carrot, thinly sliced, cut into sticks
1 large ripe tomato, cut into wedges
1 celery heart or fennel, only white inner section, thinly sliced
¼ fresh ripe pineapple, cored cut into small pieces
½ cup fresh bean sprouts (green)
2 fresh chilies, minced
2 tbsp. vegetable oil
Scallion or coriander leaves for garnish
Seasoning:
5 to 6 tbsp. fish sauce
2 tbsp. sugar
Instructions:
Soak the tamarind in the boiling water for approx. 10 minutes. Remove the seeds and keep the tamarind juice.
Marinate the shrimps with fish sauce, minced garlic and pepper for 30 minutes.
In a pot, heat the oil, and add the shallots, celery and lemon glass and sauté quickly. Add carrots. Then add the tomato and sugar, pineapple and cook for about 2 minutes.
Add 4 cups of water and bring to a boil. Season with the tamarind juice and the fish sauce.
Turn down the heat and simmer for another 5 minutes.
Add chilies, bean sprout and the shrimp and cook for 1 minute.
Tum off the heat and wait until the shrimps are cooked through for another 30 seconds.
Garnish the soup with scallions/mints/dills/coriander leaves.