Ingredients

• 450 g Shrimp, peeled and deveined
• 2 cups Fresh pineapple, cut into chunks
• 2 units Tomatoes, quartered
• 1 cup Bean sprouts
• 6 units Okra, sliced
• 2 tablespoons Tamarind paste
• 1 tablespoon Sugar
• 3 tablespoons Fish sauce (nuoc mâm)
• 6 cups Water or chicken/vegetable broth
• 2 cloves Minced garlic
• 1/2 unit Minced fresh chili (optional)
• 1 tablespoon Vegetable oil
• 1/4 cup Fresh cilantro, chopped
• 1/4 cup Thai basil, leaves
• 1/4 cup Ngò gai (Vietnamese cilantro/culantro), chopped
• 1 stalk Green onion, chopped (for garnish)

Instructions

1. 1

   In a large pot, heat vegetable oil over medium heat. Sauté minced garlic and chili (if using) until fragrant, about 1 minute.

2. 2

   Add water or broth and bring to a boil. Stir in tamarind paste, sugar, and fish sauce. Simmer for 5 minutes to allow flavors to meld.

3. 3

   Add pineapple and tomatoes. Cook for 3-4 minutes until the pineapple slightly softens.

4. 4

   Stir in okra and shrimp. Cook for 2-3 minutes, just until shrimp are pink and opaque. Do not overcook.

5. 5

   Remove from heat. Add bean sprouts and stir gently.

6. 6

   Taste and adjust seasoning if necessary (more tamarind for sourness, sugar for sweetness, or fish sauce for saltiness).

7. 7

   Serve immediately in individual bowls. Garnish generously with fresh cilantro, Thai basil, ngò gai, and green onion.