Photography by Ian McCausland |
INGREDIENTS 5 Tbsp vegetable oil 1 small white onion , thinly sliced 5 cups chicken broth 3 Tbsp sugar 2 Tbsp lime juice 1 / 2 tsp hot chilli flakes 2 Tbsp fish sauce 1 lb shrimp , deveined and shells removed 1 cup pineapple chunks 2 large tomatoes , cut into 1 / 2 ″ wedges 1 large taro root , cut into 1 / 4 ″ slices 2 cups bean sprouts |
2 green onions , sliced 1 small bunch cilantro , coarsely chopped 1 small bunch Thai basil , coarsely chopped 1 jalapeño , sliced
METHOD 1 . In a large frying pan , heat oil over med-high heat . 2 . Add onions and fry for 10 mins . Set aside . 3 . In a large sauce pot over high heat , add chicken broth , sugar , lime juice , chilli flakes and fish sauce .
|
4 . Bring to a boil and add shrimp , pineapple , tomato , taro root and bean sprouts . 5 . Cook for about 3 mins or until shrimp turns pink . 6 . Using a slotted spoon , remove shrimp , pineapple , tomato , taro root and bean sprouts from pot and pour into five bowls . 7 . Boil broth for an additional 2 mins and pour in bowls . 8 . Garnish with fried and green onions , cilantro , basil and jalapeño .
Yield 5 servings
|
ciao ! / aug / sep / two thousand twenty-three 15 |