Cambodian Sweet-And-Sour Soup

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Washington Post

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Ingredients

2 tablespoons tamarind pulp concentrate

6 cups water, clam juice, fish broth or low-sodium chicken broth

3/4 cup chopped lemon grass, finely chopped in a food processor or mashed with a mortar and pestle

2 tablespoons fish sauce

1/2 tablespoon vegetable oil

2 tablespoons minced garlic

3 to 4 medium shallots, thinly sliced (about 1/2 cup)

2 teaspoons freshly grated ginger root

6 kaffir lime leaves (may substitute 2 teaspoons finely grated lime zest)

1/2 peeled and cored pineapple, cut into 1 1/2-inch chunks (about 8 ounces)

3 small to medium tomatoes, cut into wedges

3/4 pound firm white fish fillets, such as halibut, catfish or tilapia, cut into 1-inch cubes

Cilantro sprigs, for garnish

Red Thai chili peppers, for garnish

Basil leaves, for garnish

Thinly sliced scallions, white and light-green parts, for garnish

Lime wedges, for garnish

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