Ingredients: - 1/4 cup raw peanuts
- 1/2 teaspoon dried shrimp paste, toasted
- 6 shallots, thinly sliced
- 1 clove garlic, thinly sliced
- 1 large red chili, seeded and sliced
- 4 thick slices galangal, bruised
- 2 fresh or dried salam leaves
- 4 cups light chicken or beef stock
- 7 ounces minced cabbage
- 1 small zucchini or chayote, peeled and diced
- 3-1/2 ounces green beans, cut in short lengths
- 3 tablespoons tamarind pulp, soaked in 1/2 cup warm water, squeezed and strained to obtain juice
- Minced palm or soft brown sugar to taste
- Salt, to taste
Method:
- Put the peanuts in a small saucepan with water to cover. Bring to the boil, reduce heat, and simmer 10 minutes. Drain and set aside.
- Put the shrimp paste into saucepan with the shallots, garlic, chili, galangal, salam leaves, and stock. Bring to the boil, cover, reduce heat, and simmer 5 minutes.
- Add the peanuts and vegetables and return to the boil. Lower the heat, cover, and simmer until vegetables are cooked, 10 to 15 minutes.
- Add the tamarind juice and simmer for about 1 minute. Add sugar and salt to taste; if you prefer a really sour soup, sugar will not be necessary.
- Remove galangal and salam leaves, then transfer to a serving bowl and serve.
