© Copyright 1995-2017, Clay Irving <email@example.com>, Manhattan Beach, CA USA
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Recipe from: Colonel Ian F. Khuntilanont-Philpott
This is a simple hot and sour soup, made with the fish of your choice. In Thailand the vegetable is generally phak bung (swamp cabbage), but if you don't have that cabbage, kale, or even broccoli can be substituted.
For chili paste:
3 tablespoon finely sliced prik ki nu daeng (red birdseye or dynamite chilis)
3 tablespoon finely sliced shallots (purple onions)
3 tablespoon crushed garlic
1 tablespoon kapi (fermented shrimp paste)
a dash of fish sauce.
For the soup:
10 small tomatoes, skinned, seeded, and diced
1 pound fish, diced
2 pounds vegetables
3 tablespoon lime juice
3 tablespoon fish sauce
3 tablespoon tamarind juice or rice vinegar
3 tablespoon prik chi fa (green jalapeños) thinly sliced
1 tablespoon sour hot sauce (such as Tabasco)
Combine the ingredients for the chili paste to a fine even consistency. Wash and dice the fish. Place the fish in a bowl, add the lime juice, fish sauce, tamarind juice, Tabasco and chili paste, and leave to marinade for at least an hour. Bring two cups of water to a boil in a medium saucepan or wok, and add the liquid from the marinating fish, then add the vegetables and boil for about two minutes. Adjust the flavour to taste (it should be a little salty and a little sour, and as hot as you desire it at this stage). Add the tomato and bring back to the boil. Add the remaining ingredients, return to the boil, and stir occasionally until the fish is cooked.