Ingredients
- 1 tablespoon Cooking oil
- 4 cloves Garlic, peeled and chopped
- 400 g Shrimps, shelled and de-veined
- 1 liter Stock
- 4 Ladies fingers (okra), sliced
- 2 Tomatoes, cut into wedges
- 300 g Pineapple, peeled and sliced
- 75 g Yam, peeled and sliced
- 25 g Bean sprouts
- 50 g Tamarind pulp
- 3 tablespoons Fish sauce
- 1 tablespoon Sugar
- 1/4 teaspoon Salt, or to taste
- 1/4 teaspoon Ground white pepper, or to taste
- 2 Thai parsley leaves, chopped For garnishing
- 1 Red chili, sliced For garnishing
Instructions
- In a wok, heat oil and stir fry garlic until fragrant. Remove garlic and set aside for garnishing.
- Using the same oil, cook shrimps for 5 minutes.
- Pour in stock and bring to the boil until shrimps are cooked or turn colour.
- Add ladies’ fingers, tomatoes, pineapple, yam and bean sprouts.
- Reduce heat and simmer for a few minutes.
- Add tamarind pulp and fish sauce, sugar and salt to taste.
- Ladle soup into a large bowl.
- Sprinkle with pepper and garnish with parsley, sliced chili and fried garlic.
- Serve hot with steamed rice.
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Do you have a better Sweet and Sour Shrimps Soup recipe?