Singapore Shrimp and Pineapple Soup

This soup is made with spicy broth, shrimp and pineapple.

Ingredients

• Fresh shrimps (peeled) - 450 g
• Pineapple (sliced) - 4 slices
• Vegetable oil - 30 g (2 tbsp. L.)
• Tamarind paste - 1-2 tbsp l.
• Sugar - 1 tbsp. l.
• Salt to taste
• Ground black pepper - to taste
• Fresh cilantro for serving
• Fresh mint for serving
• Rice noodles (boiled) for serving
• For pasta:
• Shallots (finely chopped) - 4 pcs.
• Red chili pepper (finely chopped) - 4 pcs.
• Fresh ginger (finely chopped) - 25 g
• Lemon grass (finely chopped) - 1 stem
• Shrimp paste - 1 tsp

Directions

1. Prepare Spicy Singaporean Pasta. In a mortar, grind the shallots, chili, ginger and lemongrass with a pestle. Add shrimp paste, mix well. You can cook this pasta in your kitchen processor.
2. Heat oil in a wok or other large skillet. Put prepared spicy pasta in a frying pan, fry, stirring occasionally, for about 1 minute. Then add tamarind paste, sugar and 1.2 liters of water, stir, bring to a boil. Reduce heat, cook for about 10 minutes. Add salt and pepper to taste.
3. Put the shrimp and pineapple pieces in a frying pan with broth, cook for 4-5 minutes.
4. Using a slotted spoon, remove the shrimps and pineapple from the soup, put them in 4 serving bowls. Pour a small amount of broth on top, garnish with cilantro and mint.
5. The remaining broth is served separately or poured over the noodles and served with the soup.