Ingredients Jump to Instructions ↓

  1. 4 cups 948ml Water

  2. 4 Lemon grass

  3. 3 tablespoons 45ml Tamarind pulp - seeNote

  4. 3/4 lb 340g / 11oz Fish steaks,such as catfish, tilapia, or Other freshwater fish

  5. 1 tablespoon 15ml Minced garlic

  6. 2 tablespoons 30ml Cambodian or Thai fish sauce

  7. 1/2 teaspoon 2 1/2ml Salt

  8. 1/2 lb 227g / 8oz Green or half-ripe tomatoes - seeded, and Cut into 1/2" pieces

  9. 2 Green onions - trimmed, and (small)

  10. Cut into 1/2" lengths

  11. 4 Fresh culantro or sawtooth herbs leaves - coarsely chopped

  12. 12 Asian basil or sweet basil leaves - coarsely chopped

  13. 4 To 6 rice paddy herb sprigs (ngo om) or Vietnamese coriander - coarsely chopped

  14. 1 teaspoon 5ml Sugar - or to taste

Instructions Jump to Ingredients ↑

  1. * Note: Tamarind pulp, fish sauce, fresh culantro or sawtooth herbs, Asian basil and rice paddy herbs or Vietnamese coriander can be found at Asian markets.

  2. Trim lemongrass stalks and smash flat with side of cleaver. Bring water and lemon grass to vigorous boil in large pot. Boil 5 minutes, half-covered, then reduce heat and simmer over medium heat a few minutes.

  3. Once broth is simmering, scoop about 1 cup liquid into small bowl. Add tamarind pulp to bowl, stir well to dissolve thoroughly and set aside.

  4. Rinse off fish. If using large steaks, cut into roughly 1 1/2- to 2-inch pieces. If using small steaks, cut in half. Add to broth along with garlic, bring to a boil, and simmer until fish is opaque, 3 minutes. Add fish sauce and salt.

  5. Place sieve or fine strainer over soup and pour tamarind liquid through it. Use back of wooden spoon to press tamarind pulp against strainer, then discard remaining seeds and pith. Stir stew well and simmer several minutes.

  6. Add tomatoes, green onions, culantro, Asian basil, rice paddy herb and sugar to stew and simmer 5 minutes. Serve hot.

  7. Serve this from a large bowl at the table, ladling it into individual small bowls, accompanied by rice, and perhaps a simple vegetable stir-fry, to make an easy meal.

  8. This recipe yields 4 servings.

  9. Each serving: 132 calories ; 764 mg sodium; 39 mg cholesterol; 3 grams fat; 12 grams carbohydrates; 14 grams protein; 1.45 grams fiber.


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