Tamarind Soup - by Fei H.

Ingredients:

• 1/4 cup raw peanuts
• 1/2 teaspoon dried shrimp paste, toasted
• 6 shallots, thinly sliced
• 1 clove garlic, thinly sliced
• 1 large red chili, seeded and sliced
• 4 thick slices galangal, bruised
• 2 fresh or dried salam leaves
• 4 cups light chicken or beef stock
• 7 ounces minced cabbage
• 1 small zucchini or chayote, peeled and diced
• 3-1/2 ounces green beans, cut in short lengths
• 3 tablespoons tamarind pulp, soaked in 1/2 cup warm water, squeezed and strained to obtain juice
• Minced palm or soft brown sugar to taste
• Salt, to taste

Method:

1. Put the peanuts in a small saucepan with water to cover. Bring to a boil, reduce heat, and simmer 10 minutes. Drain and set aside.
2. Put the shrimp paste into saucepan with the shallots, garlic, chili, galangal, salam leaves, and stock. Bring to a boil, cover, reduce heat, and simmer 5 minutes.
3. Add the peanuts and vegetables and return to a boil. Lower the heat, cover, and simmer until vegetables are cooked, 10 to 15 minutes.
4. Add the tamarind juice and simmer for about 1 minute. Add sugar and salt to taste; if you prefer a really sour soup, sugar will not be necessary.
5. Remove galangal and salam leaves, then transfer to a bowl and serve.