Tamarind Soup

In my quest to use up everything prior to the move, I'm starting to use some more exotic ingredients stashed in my pantry. Today: tamarind!

Tamarind Soup (inspired by a soup I had at vietnamese resto- La Petit Camille)

-tamarind (soaked in water to get pulpy stock, throw out membranes and seeds)
-chicken stock (you can use dashi if you prepare, I'm trying to get rid of heavy canned broth)
-fish sauce (no way I'll use up this bottle before the move, 2 tsp is plenty)
-can of bamboo shoots (normally use bean sprouts, but I had this on hand)
-carrots, sliced
-green bell pepper, sliced
-chile flakes and pods
-ginger (I had the chinese kind, the recipe calls for galang which is the thai kind)
-juice of one lime (I always have citrus on hand, so good for everything!)
-raw shrimp (I used about 1/2 pound of the big 26 ct)

-boil broth with sliced ginger, add in tamarind stock
-add in the other sliced veggies
-lastly add shrimp, cook until all tender and flavors develop

voila, serve this clear hot and sour soup on a warm day!