BEEF SHANK IN LEMON GRASS SOUR SOUP

Ingredients (Serves 4) 

• 1½ lbs of beef shank (1 piece), sliced into pieces ¼ inch thick and 1½ inches long
• 2 eggplants (1 lb), cut into pieces 1½ inches long and ½ inch thick 
• 6 cups of water 
• 2 teaspoons of vegetable oil 
• 1 teaspoon of chicken soup base mix 
• ½ teaspoon of salt 
• ½ teaspoon of turmeric powder 
• 1½ tablespoons of tamarind soup base mix 
• 1 tablespoon of fish sauce 
• 2 teaspoons of sugar 
• 4 tablespoons of chopped lemon grass 
• 8 kaffir leaves, thinly sliced 
• 1 inch galangal root, peeled and chopped into small pieces 
• 5 cloves of garlic, thinly chopped 
• 3 shallots, thinly chopped 
• 2 fresh red chilies, thickly sliced

Procedures

1. Put lemon grass, galangal, and kaffir leaves in a spice grinder. Grind them until smooth as a paste.
2. Heat the oil in a medium pot (medium heat), and add garlic and shallot. 
3. Brown it up a little bit and add sliced beef. Stir for 5 minutes. Add all ingredients, including the smooth paste, to the pot (except eggplant and chili). Bring it to a boil and cover. Simmer about 30 minutes.
4. Add the eggplant and cook for 12-15 minutes (low heat). Add chili and serve hot.