Spicy Sour Thai Fish Soup Recipe Video

Summary

Preparation Time15 MinCooking Time25 Min
Ready In40 MinDifficulty LevelEasy
Health IndexHealthyServings4
CuisineCourse
TasteMethod
DishSpeciality
Main Ingredient

Ingredients

 Fish1 (Of Your Choice)
 Steamed sardines1 (Tinned Are Fine Too)
 Chinese lettuce head1
 Cauliflower1 Small
 Green beans1 Bunch (100 gm)
 Red curry paste1 Tablespoon
 Tamarind puree To Taste
For fresh kachai
 Radish1⁄3 Cup (5.33 tbs)
 Shallots5
 Chicken stock powder1 Teaspoon
 Palm sugar1 1⁄2 Tablespoon
 Salt1 Teaspoon
 Fish sauce1 Tablespoon
 Carrots1⁄3 Cup (5.33 tbs)
 Cooking oil3 Cup (48 tbs)

Directions

GETTING READY
1. Cut fish into slices.
2. Rinse and slice carrots and radish, leave to one side
3. Peel and roughly dice the shallots
4. Cut Chinese lettuce into spoon size squares, green beans into logs and cauliflower into spoon size flat florets
5. To make the Cruk Sac don't use a blender or you will have grey soup which will not smell as good
6. First in is the Kachai, pounding to a soft woody pulp. Next in are the shallots, pounding until fully mixed before adding the red curry paste, continue pounding until fully mixed, use a spoon to help turning if needed
7. Now you can add the sardines, (yes even tinned in tomato sauce if you like) and continue pounding until fish is completely mixed in and that's that part completely done!

MAKING
8. Heat 2-3 cups of oil in a wok, medium high heat and drop in the fish - deep fry, turning every 2-3 minutes until golden brown.
9. At the same time boil a saucepan with 2-3 cups of water and add the contents of the pestle and mortar stirring well.
10. Add chicken stock and salt fish sauce and Tamarind pureƩ, not forgetting the palm sugar and stir again until dissolved, taste test and adjust as required. The overall taste should be spicy sour with the faintest hint of sweet
11. Happy with the flavor? Add the hard veggies - carrot and radish and leave to boil for 2-3 minutes check for taste again
12. Now add the last of the veggies all together and bring back to boiling
13. By now the fish should be cooked so it's time to add the deep fried fish to the soup, stir it in 2 or 3 times and simmer for 3 minutes

SERVING
14. This fantastic soup is almost always eaten with rice, it deserves a fantastic rice which is of course Jasmine rice.

Editors Review

This Thai Fish Soup is a delicious spicy sour soup fit, for kings and queens and ideal to grace the table at any Thai banquet. Watch the video clip to get tips on how to make this authentic Thai soup with Chef Khwanjai. Thai Fish Soup, comes in many varieties and so naturally there are many a recipe for fish soup to choose from. As usual Khwanjai shares with you a full traditional Thai Fish soup without dumbing down the recipe.
Quantcast