Vietnamese Tamarind and Pineapple Shrimp Soup

Instructions

1. 1

   Rinse 250g peeled raw shrimp under cold water and pat dry with paper towels. Slice 200g tomatoes into thick wedges and cut 200g pineapple into 1 cm thick bite-sized chunks. Mince 15g garlic finely. Place a medium deep soup pot on the stove.

2. 2

   Pour 15ml vegetable oil into the pot over medium heat. Add the minced garlic and sauté with a wooden spoon for 1 minute until fragrant and light golden, watching closely so it does not burn or turn dark brown.

3. 3

   Add the prepared tomato wedges and pineapple chunks to the pot with the garlic. Stir gently over medium heat for 3 minutes until the tomatoes begin to soften slightly and release their bright juices into the pot.

4. 4

   Pour 1000ml water into the pot and bring to a rapid boil over high heat. Stir in 30g tamarind paste and 30ml fish sauce until completely blended. Reduce the heat to medium-low and let simmer gently for 5 minutes.

5. 5

   Drop the cleaned shrimp into the simmering broth. Cook over medium heat for 3 to 4 minutes until all shrimp curl up and turn opaque pink. If the soup simmers too fast, lower the heat to keep the shrimp tender.

6. 6

   Turn off the heat. The broth should be clear, sweet, and tangy, with colorful tomatoes, pineapple, and cooked shrimp floating on top. Ladle hot soup evenly into 4 bowls and serve immediately.