Spicy Hot & Sour Prawn Soup (Tom Yum Goong)

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2 tablespoons tamarind pulp

1/3 cup boiling water

1 tablespoon vegetable oil

1 teaspoon finely chopped garlic

1/2 teaspoon chile paste

1/2 teaspoon chile flakes

2 thin slices galangal (fresh or frozen)

1 stalk lemongrass, bruised with the side of a knife and cut into 1 1/2-inch pieces

5 cups chicken stock (homemade or low-sodium canned)

2 tablespoons fish sauce

4 1/2 teaspoons sugar

3 Kaffir lime leaves, cut in half

1/2 cup drained canned straw mushrooms; or 3 ounces white mushrooms, quartered

2 plum tomatoes, seeded and chopped

1/2 pound raw shrimp, shelled and deveined

Juice of 1 lime, or to taste

1 scallion, coarsely chopped

8 Thai basil leaves, coarsely chopped

5 cilantro sprigs, chopped

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