GROUND SHRIMP AND SPICY TOMATOES NOODLE SOUP

 Ingredients (Serves 4) 

• ¾ lb of peeled shrimp 
• 1 package (12 oz) of fried tofu cake (small cube) 
• 1½ packs of rice stick (small size), follow the cooking instructions 
• 2 eggs 
• 4 tablespoons of crab paste 
• 1 lb of tomatoes, washed and cut into big cubes 
• 2 cups of bean sprouts 
• 7 cups of water 
• 2 tablespoons of dried shrimp, soaked for 15 minutes 
• 2 tablespoons of tomato paste 
• 1 tablespoon of tamarind soup base mix 
• 1½ teaspoons of chicken soup base mix 
• ½ teaspoon of salt 
• 1 teaspoon of sugar 
• 1 tablespoon of fish sauce 
• 4 cloves of garlic, peeled 
• 3 shallots, peeled 
• 2 fresh red chilies 
• ½ cup of chopped cilantro 
• 3 stalks green onion, thinly sliced

Procedure 

1. Put shrimp, dried shrimp, garlic, shallots, chilies, and salt in a food processor. Process them until smooth and transfer the mixture into a bowl. 
2. Add to the mixture the tomato paste, crab paste, chicken soup base, sugar, fish sauce, and eggs. Stir and keep this mixture in the refrigerator for 15-20 minutes. 
3. Boil the water in a pot, and add in pre-cut tomato, tamarind soup base, and fried tofu. Bring it to a boil and cook (medium heat) for 7-8 minutes. 
4. Use a large spoon to scoop the mixture and drop it in the pot, one scoop at a time. Cook for 5-6 minutes. Do not stir because you do not want to break up the shrimp mixture.  
5. Put noodles in individual bowls and top with soup, green onion, and cilantro. You may add bean sprouts if desired.