Delicious and simple to prepare sweet, sour, and spicy shrimp soup. When making this soup, make sure to taste it and adjust the flavor to your preference. To make it sweeter, add more sugar, and to make it sour, add more tamarind powder.
1 tablespoon of vegetable oil
2 cloves of garlic, minced
4 cups of water
1 cup of chunk fresh pineapple or 1 (8 oz or 113 gram) canned chunks of pineapple
1/2 tablespoon of Knorr tamarind powder
2 tablespoons of sugar
2 tablespoons of fish sauce
1/2 lb (225 gram) of large shrimp, peeled and de-veined
2 stalks of Asian rhubarb, peeled and sliced
1 small tomato, sliced
2 cups of bean sprout
1 stalk of green onion, chopped
A handful chopped rice paddy herb and sweet basil leaves
2 chopped hot chili pepper(option)
Directions to make Sweet Sour and Spicy Shrimp Soup
Heat up a small saucepan on another burner, when it hot add oil and garlic, sauté garlic till it light brown color, when done, set a side.
Put water and pineapple in a soup pot, cook till water boiling.
Seasoning soup stock with tamarind soup base powder, sugar and fish sauce.
Add shrimp and Asian rhubarb to soup stock, stirs well, cook till soup bubbling.
Add tomato and bean sprouts, stirs well.
Top with green onion, rice paddy herb, sweet basil leaves and chili pepper.
Pour garlic oil into soup pot.
Serve hot with rice.