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:
1. Coconut Cream, 2 cups
2. Stock (fish, shellfish, or vegetable), 1,5 cups
3. Salt, 1 tsp
Once simmering add:
4. Tamarind Paste / pulp / water (available in Asian markets, long shelf life, keep in fridge once opened), 4 tbsp
5. Brown sugar, 2 tbsp
6. Fish Sauce, 4 tbsp
and whisk to dissolve tamarind and sugar. Then add:
7. Shrimps, cleaned (frozen or fresh), 2 cups
and cook for about 4 minutes (check that the shrimp is cooked). Turn heat off and add
8. Onion, 1 small pc, cut in thin strips
Leave to slightly cool, and adjust seasoning. Add:
9. Lime juice, 1/2 pc or more, to taste, and garnish with
10. Red Chili, thinly sliced
11. Coriander leaves
I like to pair this soup with rice vermicelli noodles, when just shrimps are not enough.