Thai Shrimp Soup

I have rarely come across such an easy yet incredibly flavorful recipe.

In a pot, bring gently, i.e over medium heat to a simmer:

• Coconut Cream, 2 cups

• Stock (fish, shellfish, or vegetable), 1,5 cups

• Salt, 1 tsp

Once simmering add:

• Tamarind Paste / pulp / water (available in Asian markets, long shelf life, keep in fridge once opened), 4 tbsp

• Brown sugar, 2 tbsp

• Fish Sauce, 4 tbsp

and whisk to dissolve tamarind and sugar. Then add:

• Shrimps, peeled and deveined (frozen or fresh), 2 cups

and cook for about 4 minutes (check that the shrimp is cooked). Turn heat off and add:

• Onion, 1 small pc, cut in thin strips

Leave to slightly cool, and adjust seasoning. Add:

• Lime juice, 1/2 pc or more

• Red Chilli, thinly sliced

• Coriander leaves

I like to pair this soup with rice vermicelli noodles.