Sweet and Sour Soup

1: Bring 9 cups water to boil.

2: Once boiling, add tamarind soup base, 2 TBSP sugar, and 1.5 TBSP chicken bouillon.

3: Bring this back to a boil and add the 2 large tomatoes, 5 oz okra, 8 oz elephant ear, and 14 oz bean sprouts.

4: Push everything down using your cooking utensil and cook for 3-4 minutes.

5: Add 1 lb of peeled and deveined shrimp, turn off the heat, and top with chopped scallion, rice paddy herbs, and fried garlic.

6: For the fried garlic: Coat minced garlic with rice flour.

7: Heat up some oil on medium heat and fry garlic until light golden, stirring continuously.

8: Once garlic is light golden, turn off heat but continue stirring until the residual heat from oil cooks it.

9: Store fried garlic in the fridge in an airtight container for up to 1 month.