This is just a very basic version of this refreshing dish. I was very limited in ingredients while making this dish but no need to worry I'll tell you what other goodies you can add to this dish. After a long labor day weekend I'm still too lazy to go to the grocery store. Thanks to Tropical Storm Hermine and the constant downpour I'm definitely not heading to the store today. Actually, it doesn't make any sense to do so since I'll be heading out of town again this weekend. I did manage to purchase a fresh whole pineapple the last time I was at the market though. Every time I'm getting ready to carve up a pineapple it always reminds me of my mother since she's the one who taught me how to properly spiral cut a whole pineapple. I'm willing to past that on to anyone who cares to learn.
5 cups water
1 cube Knorr chicken bouillon
1 tablespoon tamarind powder
1 fresh jalapeno (sliced)
1 cup fresh pineapples (cubed)
2 small Roma tomatoes (quartered)
8-10 shrimp (shell on)
1 cup roughly chopped cabbage
Directions:
Bring water to a boil in a stock pot and then add chicken bouillon and tamarind powder. Reduce heat to medium low and add all other ingredients except for the shrimp (add the shrimp 3-5 minutes prior to serving to prevent over cooking).
Optional/alternative ingredients:
Fresh okra (I normally always have okra in my soup) thickly sliced on bias
Rice patty herb "Ngo Om"
Elephant ear stalks "Bac Ha" peeled and cut into 3 inch french fry shapes
Catfish (peeled and chopped into 3-4 steaks)
Bonus:
If you're reading this post and would like a free 1 year subscription to Bon Appetit magazine let me know. The first person that responds will win this prize. You can respond in the comments section, thanks!
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