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This soup has a sweet, sour and spicy taste. Very popular in Cambodian kitchens because it is very easy to make and tastes great. But it takes so many herbs and vegetables to make a perfect bowl of soup. My recommendation for this soup is to season to your taste. Some like more sour and some like sweeter.

Ingredients :
1 Whole fish about 2 lbs. Cut up to steak size.
6 Cups water.
1/2 Fresh pineapple. Diced or 1 large can chunk pineapple.
1/2 lb Fresh okra. Or 6 oz frozen whole okra.
1 1/2 Tablespoon Knorr tamarind Soup base powder
3 Tablespoon sugar.
2 Tablespoon fish sauce.
1/4 Teaspoon salt.
1 Table spoon cooking oil.
2 Gloves garlic. Crushed.
1 Stalk lemon grass.
1/4 lb Bean sprouts
1 Stalk celery. Chopped.
2 Tomatoes. Cut ½ inch slices.
2 Stalks Asian rhubarb. Sliced thin.
1 Cup chopped mix herbs (rice paddy herb( ma-om), sweet basil, saw leaf herb and green onion leaf). Hot chili pepper. all available at a vietnamese grocery and worth getting!

Heat up a small saucepan on the stove with cooking oil. Sauté’ garlic and lemon grass. Set a side. Pour water in large soup pot. Bring to boil. Add fish, pineapple (juice and all if you are using from the can). When fish is cooked, add okra, celery and tamarind powder. Stir gently, be careful to not break the fish. Add Asian rhubarb, tomatoes, bean sprouts and pour lemon grass oil over. Stir. Season with sugar, fish sauce, and salt. Top with mix herbs and hot chili pepper. Serve hot.
 
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