1. Prepare tamarind by placing it in a small bowl with warm water. Let soak for 15 minutes. 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. ---------------------------------------------------------------------------
Nutrition
Ingredients
