VEGETABLES SOUR SOUPS

1 tsp. tamarind
5 tbsp. warm water
1 shallot, sliced
3 cloves garlic, minced
1 inch-long piece fresh ginger,
peeled and sliced
1 red chili pepper, seeded and sliced*
3 tbsp. raw peanuts
1 tsp. shrimp paste
0.5 tsp. salt
5 c. low-fat chicken or vegetable broth
0.5c. salted peanuts, coarsely chopped
2 tbsp. brown sugar
1 chayote, peeled, seeded, and
sliced thin
0.5c. fresh or frozen green beans,
ends trimmed
∂ c. frozen corn kernels
1 green chili pepper, sliced (optional)
1. Prepare tamarind by placing it in asmall bowl with warm water. Letsoak for 15 mnts.
2. To make spice paste, combine shallot, garlic, ginger, red chili pepper, raw peanuts, shrimp paste,and salt in a large mortar and blend well with a pestle. Use a food processor or blender if you don’t have a mortar and pestle.
3. Transfer paste to a medium saucepan and add chicken or vegetable broth,salted peanuts, and brown sugar. Stir to combine, and cook over medium heat for 15 minutes.
4. Meanwhile, use a strainer to separate the tamarind seeds from the juice. Throw away the seeds and keep the juice.
5. Add chayote, green beans, and corn to the soup, and cook over high heat for 5 minutes.
6. Just before serving, add tamarind juice and stir. Garnish with green chili pepper slices if desired.