- 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
- 1/2 tsp. salt
- 5 c. low-fat chicken or vegetable broth
- 1/2 c. salted peanuts, coarsely chopped
- 2 tbsp. brown sugar
- 1 chayote, peeled, seeded, and
- 1/2 c. fresh or frozen green beans,
- 1/3 c. frozen corn kernels
- 1 green chili pepper, sliced (optional)
* Always wear rubber or latex gloves when working with chili peppers.To seed the chili, slit it lengthwise with a sharp paring knife and remove the seeds with a spoon or the tip of a vegetable peeler.
How to make:
- Prepare tamarind by placing it in a small bowl with warm water. Let soak for 15 minutes.
- 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.
- 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.
- Meanwhile, use a strainer to separate the tamarind seeds from the juice. Throw away the seeds and keep the juice.
- Add chayote, green beans, and corn to the soup, and cook over high heat for 5 minutes.
- Just before serving, add tamarind juice and stir. Garnish with green chili pepper slices if desired.