Vegetarian Fisherman's Soup

Pour 1/2 cup boiling water over the tamarind pulp and soak for 30 minutes. Push pulp through a sieve, scraping with the back of a spoon against the wire to extract as much liquid as possible. Set the juice aside. Heat the oil in a small soup pot over moderate heat. Add the chili paste and garlic and stir until fragrant, about 20 seconds. Add soy sauce and stir for 10 seconds more. Then add the water, sugar, salt, tamarind juice, and lime juice. Bring to a boil. You may make the soup in advance up to this point. Just before serving and while the broth is boiling, add the pineapple, onion, cabbage, bean sprouts, tofu, and tomatoes. Cook until vegetables are thoroughly hot, about 2 minutes, then immediately remove from heat. Sprinkle on the chilies, herbs, and fried shallots. Serve piping hot. The authentic flavor of this soup is a bold balance of hot, sweet, and sour.