1 stalk lemongrass, outer layer discarded and finely chopped
1 Gusto® Mixed Hot Pepper, seeded and finely chopped
1 tsp Tamarind concentrate
1 tbsp brown sugar
4 tbsp Thai fish sauce*
1 lime, juiced
1 lb Allegro® Tomatoes, chopped
8 cups chicken or vegetable stock
½ lb cooked chicken or shrimp
2 Maestro® Sweet Bell Peppers, sliced
2 spring onions, sliced
1 cup fresh cilantro, chopped
*Thai fish sauce can be found in the specialty aisle at most grocery stores
This Allegro® tomato, Maestro® Sweet Bell and Gusto® mixed hot pepper soup is equally good with shrimp, chicken or tofu.
Heat canola oil in a large saucepan over medium heat. Add garlic, ginger, lemongrass and Gusto® mixed hot pepper. Sauté briefly and add brown sugar, tamarind, fish sauce, limejuice and Allegro® tomatoes. Sauté for 5 minutes and add stock. Simmer for 15 minutes.
Strain soup through a fine mesh sieve and return to heat. Add chicken or shrimp, Maestro® sweet bell peppers and spring onions.
Simmer for 2 minutes.
Serve, garnished with fresh cilantro.
*A more substantial meal can be made by simply adding shrimp, chicken or tofu.