Method of Preparation:

• Gather ingredients.
  
• First, concasse the tomatoes: bring water to a boil in medium saucepan. Get a bowl of ice water ready.
• Core the tomatoes.
  
• Score the tomatoes.
  
• Blanch them for about 30-45 seconds
  
• Then immediately shock in ice water.
  
• Peel the skins off the tomatoes.
  
• Then remove the seeds.
  
• Cut tomatoes into 1/2-inch pieces.
• Make the tamarind juice by simmering tamarind pulp block with 4 cups water for 10 minutes, then turn off heat and steep for 30 more. Strain. Use immediately or freeze in ice cube blocks.
• In an 8-quart sauce pot, heat the oil over medium heat.
• Add the onion and cook gently, stirring occasionally, for about 5 minutes, or until fragrant and soft.
• Add the salt, sugar, fish sauce, tamarind liquid, pineapple juice and water. Raise the heat to high and bring to a boil.
• Lower the heat to a simmer.
• Add the shrimp and pineapple; simmer 5 minutes – or until the shrimp are tender and pink.
• *** If you are not serving the soup right away, turn off the heat and cover at this point.
• Just before serving, return the soup to a simmer. Drop in the okra and cook for 2 minutes, or until tender but still firm.
• Add the tomatoes, bean sprouts and cumin. When the bean sprouts have just wilted, after about 30 seconds, turn off the heat.
• Taste and adjust with salt or fish sauce, if necessary.
• Ladle into bowls and garnish with the cilantro.