Canh Chua Tôm (Sweet and Sour Shrimp Soup)

1. In a large pot, heat oil over medium heat. Add garlic and sauté until fragrant, about 30 seconds. 2. Dissolve tamarind concentrate in 0.25 cup of warm water and strain to remove pulp. Add the tamarind liquid to the pot along with the broth. Bring to a boil. 3. Add pineapple and tomatoes. Let simmer for 5-7 minutes. 4. Add bean sprouts, okra, and elephant ear (if using). Cook for another 3-5 minutes until vegetables are tender-crisp. 5. Add shrimp and cook until they turn pink and opaque, about 2-3 minutes. 6. Season with fish sauce and sugar. Taste and adjust for sweet, sour, and savory balance. 7. Ladle into bowls and garnish with fresh herbs and fried garlic/shallots. Serve hot with steamed rice.