Directions

To Prep

1. Wash your shrimp and butterfly them to remove the vein.

To Cook

1. Add the oil to a pot and heat up on medium high heat.
2. Add the garlic and stir fry until golden brown. Remove the garlic from the pot and set aside for later. Leave the oil in the pot.
3. Add the shrimp to the pot and stir fry until they turn pink.
4. Add water to the pot and increase the heat to high to bring the water to a boil.
5. Turn the heat down to medium low when the water begins to boil. Skim off any scum that rises to the top.
6. Season the soup with the fish sauce, sugar, tamarind powder, chicken bouillon and salt and cook for another 10 minutes.
7. Add the tomatoes and taro stems to the soup and cook until they are done.
8. Portion the soup into individual bowls. Garnish with the fried garlic, Thai basil and chilli slices before serving.