| Ingredients | Direction |
|---|---|
| 2tbsp tamarind paste 4 fresh red Thai chillies, very finely chopped 2 garlic cloves, crushed 1-inch piece fresh galangal, very finely chopped 4 tbsp Thai fish sauce 2 tbsp palm sugar or superfine sugar 8 fresh kaffir lime leaves, coarsely torn 4 cups fish stock 1 cup very thinly sliced carrots 2 cups diced sweet potato 3-1/2 oz/100g baby corn cobs, halved 3 tbsp cilantro, coarsely chopped 3-1/2 oz/100g cherry tomatoes, halved 8 oz/225 g cooked fantail shrimp |
1. Place the tamarind paste, chilies, garlic, galangal, fish sauce, sugar, lime leaves, and stock in a large preheated wok. Bring to a boil, stirring constantly. 2. Reduce the heat and add the carrots, sweet potato and baby corn cobs to the mixture in the wok. 3. Let the soup simmer for 10 minutes, or until the vegetables are just tender. 4. Stir the cilantro, cherry tomatoes, and shrimp into the soup and heat through for 5 minutes. 5. Transfer the soup to warmed serving bowls and serve hot. |