Pickled bamboo and tamarind seafood soup (canh hai san mang chua)

Ingredients

1.5 litres fish stock
4 tbsp fish sauce 
½ sweet pineapple, peeled, sliced into bite-sized pieces
50 g tamarind pulp
1 tomato, cut into wedges
1 elephant ear stem, peeled and sliced
5 okra, sliced on a diagonal
1 green banana, finely sliced
100 g pickled bamboo shoot
⅓ cup sugar
200 g baby calamari, cleaned but not skinned
200 g small tiger prawns, heads and legs trimmed
2 red chilli, sliced
1 bunch rice paddy herb, roughly sliced
1 bunch saw tooth coriander, roughly sliced
1 tsp garlic oil
½ tbsp fried garlic

Instructions

Dissolve the tamarind pulp in 1 cup of hot water. Work the pulp until dissolved and then strain the liquid through a fine sieve, discarding the pulp.

Combine the fish stock, tamarind water, fish sauce, pineapple, pickled bamboo shoots and sugar into a clay pot and bring to the boil.

Add the calamari and prawns to the pot. Bring back to boil, discarding any impurities that float to the top.

Add tomatoes, green banana, okra and elephant ear stems.

Bring back to the boil, then transfer to serving bowl. Add herbs, fried garlic, garlic oil and chilli.