Spicy Sour Thai Fish Soup Recipe Video

Directions GETTING READY 1. Cut fish into slices.

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.

At the same time boil a saucepan with 2-3 cups of water and add the contents of the pestle and mortar stirring well.

. Add chicken stock and salt fish sauce and Tamarind pureé, 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.