Bring stock to a boil in a deep pot. Stir in fish sauce, tamarind paste, garlic, galangal, lemongrass, chilees, and kaffir lime leaves. Reduce heat and simmer for about 30 minutes to flavor stock.
Add shrimp and simmer for 2 - 3 minutes until cooked through. Season soup with salt to taste and stir in half the basil. Ladle soup into bowls and garnish with remaining basil.
Reprinted with permission from ©500 Asian Dishes by Ghillie Basan, published by Sellers Publishing
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