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Prep Time: 0 Minutes Cook Time: 30 Minutes |
Ready In: 30 Minutes Servings: 4 |
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This dish can be eaten as a soup, but in Thailand soups are normally eaten with the other dishes, as a side dish on your dinner table. Ingredients:
2 hole fish clean and dicard head and tail |
shimp can be use for this dish clean and devine |
**note if don't like whole pieces, it can be blended for a thick sauce..cook your fish or shimp in stock, when done bring to blend and bring back into stock. |
4 cups of fish stock or water |
2-3 tablespoons sour curry paste (see thai sour soup paste / kang som curry) |
1/4 cup fish sauce or to taste |
1 tablespoon tamarind concentrate mixed with 3 tablespoons water (to taste, for sourness) |
3 cups of chinese watercress long sliced discard hard stem |
1 hole di con / or white carrot medium size sliced |
or other vegetables..such as green bean, chinese cabbage, collar green, green papaya, asperagus or any of your favorit vegetables. |
1 teaspoon of msg (optional)....msg bring out more favor in your dishes. in thailand we mostly use them.. |
Directions:
1. If you are using fresh fish then dehead, detail, and cut your fish into four fillets of fish with bone.
2. Heat the stock to boiling point, add sour paste bring back to boil and simmering for about 5 mintues in meduim low heat for better taste..
3. Add the fish and simmer until the fish is cooked through.
4. Add di con and cook for about 5 mintues or until medium cook (don't over cook)
5. Add watercress and all others ingredients to taste and cover for 5 mintues.
6. When done, place you soup in a medium size bowl and it ready to serve...Enjoy !!!
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