Le Colonial's Spicy Tamarind Soup

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Recipe for Spicy Tamarind Soup from New York's Le Colonial Restaurant. Here is a classic Vietnamese shrimp soup from Chef Viet Tran.

2 tablespoons vegetable oil
5 cups chicken stock
16 small shrimp, cleaned (save the shells for the recipe's stock)
2 stalks lemongrass
2 medium sized tomatoes, chopped
1 cup loosely packed, diced pineapple
4 pieces okra, cut into 4 pieces each
3 cloves garlic, minced or prglossessed
2 ounces tamarind paste (available in Asian Grocery Store)
1 teaspoon cayenne pepper
2 tablespoons fish sauce
1 teaspoon salt
1 tablespoon sugar
2 cups bean sprouts, loosely packed
10 leaves Asian Basil (check the Asian grocery store, if not available, use dill instead)
lime juice to taste

Serves 4 or more
Heat oil in a 2 quart saucepan. Add chopped garlic, lemongrass and cayenne pepper. Stir briefly until garlic starts to brown, then add tamarind paste, chicken stock and shrimp shells. Bring to a boil, then reduce heat and simmer for about 15 minutes. Strain into another saucepan and bring to a boil again. Add shrimp, pineapple, tomato, okra, salt and sugar. Adjust seasoning, if necessary by adding lime juice and salt. Add bean sprouts. Serve piping hot, garnished with Asian basil or dill. Bring potatoes, leeks, stock, bay leaf and thyme to a simmer until potatoes are tender (20-25 minutes). Remove bay leaf. Add heavy cream and simmer 5 minutes. Purée. If serving cold, cover and chill. Either way, garnish with chopped chives.