Sweet-and-Sour Thai Fish Soup |
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Prep Time: 35 Minutes Cook Time: 7 Minutes |
Ready In: 42 Minutes Servings: 4 |
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Ingredients:
1 cup uncooked long-grain rice |
4 shallots, peeled and coarsely chopped |
1 garlic clove, minced |
1/2 cup chopped cilantro, plus 1/4 cup cilantro leaves |
1 tablespoon grated fresh ginger |
1 tablespoon tamarind paste, softened with 2 tablespoons water, (use 1 tablespoon lime juice if tamarind paste is not available) |
1 anchovy fillet |
2 teaspoons brown sugar |
1/8 teaspoon cayenne |
1 teaspoon fish sauce |
3 cups clam juice |
1 to 2 pounds white fish fillets (cod, halibut, or snapper), skinned and cut into 1-inch pieces |
2 cups shredded iceberg lettuce |
6 radishes, thinly sliced |
1 cup snow peas |
2 scallions, sliced |
1/2 small cucumber, peeled, trimmed, seeded, and cut into thin julienne strips |
Directions:
1. In a large pot of salted, boiling water, cook rice until tender. Drain, set aside, and keep warm.
2. In a food processor or blender, combine shallots, garlic, chopped cilantro, ginger, tamarind paste, anchovy, and brown sugar and puree until smooth.
3. In a soup pot, combine puree, cayenne, fish sauce, and clam juice and bring to a boil. Add fish and let simmer for 5 minutes. Add rice and simmer for 2 minutes. Remove soup from the heat and stir in lettuce, radishes, and snow peas. Ladle soup into bowls and serve sprinkled with scallions, cilantro leaves, and cucumber.
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