Vietnamese Fisherman'S Soup - cooking recipe

Ingredients

1/4 lb medium raw shrimp, peeled and deveined
1/3 lb boneless skinless salmon, cut into bite size pieces
1/4 lb scallops
boiling water
1 tablespoon vegetable oil
1 teaspoon ground chili paste
1 teaspoon minced garlic
5 cups unsalted chicken stock or 5 cups low sodium chicken broth
2 medium tomatoes, cut into thin wedges
2 cups freshly cut pineapple chunks
1/2 medium onion, cut into thin wedges
2 tablespoons fish sauce
3 tablespoons sugar
1/4 teaspoon salt
2 tablespoons tamarind pulp, soaked in
1/3 cup hot water, and pushed through a sieve
4 tablespoons fresh lime juice
2 cups bean sprouts
1 tablespoon chopped fresh rice paddy herb or 1 tablespoon saw-leaf herb (this ingredient gives the soup it's 'sour' flavor)
1 tablespoon chopped fresh Thai basil
2 tablespoons fried shallots, for garnish (instructions follow)
1 cup vegetable oil, for frying shallots

Preparation

Bring water to a boil in a medium pot.
Using a strainer with a long handle, blanch all seafood for about 10-20 seconds (this removes impurities and keeps the chicken stock clear when you add the seafood later); set seafood aside.
Discard water and wipe the pot dry; add the oil and heat over moderate heat; add the chili paste and garlic and allow to sizzle until fragrant, about 10 seconds.
Add the chicken stock and bring to a boil; add the seafood, tomatoes, pineapple, onion, fish sauce, sugar, salt, tamarind and lime juice; cook until seafood is just done, about 3-5 minutes.
Remove from heat and add bean sprouts and herbs; garnish with fried shallots and serve piping hot.
Fried shallots: line a cookie sheet with paper towels and spread thinly sliced shallots on top (use about a cup of shallots); let sit for 15-20 minutes to air dry (makes the shallots crispier); heat the oil in a skillet over low heat; add the shallots and and stir them so they don't tangle; fry the shallots until golden, about 5 minutes and with a slotted spoon, remove and drain them on paper towels.
When shallots are cool, transfer to a glass jar with a tight-fitting lid and they'll keep at room temperature for 2 weeks.