Thom Klong Pla Krop (Spicy and Sour Smoked Fish Soup)
by Bank Takaeng
This is another delicious typical Thai soup among Thai people. If you have tasted Tom Yum Kung, this dish is much spicy.
Ingredients:
Water – 5 cups
Peeled and slightly crushed shallots – 3-5
Slightly crushed and slice Lesser galangal – 3-4
Slightly crushed galangal – 10
Sliced and crushed stalks lemongrass – 3
Crushed bird chilies – 8-10
Salt – 1 tbsp/ 5ml.
Fish Sauce – 1/4 cup/ 60ml.
Slightly crushed kaffir lime leaves – 2-3
Tamarind puree – 3 tblsp/ 45ml.
Palm sugar – 1/4 cup/ 60ml.
Smoked Catfish or Serpent head fish fillet, sliced into bite-size piece – 450-500g.
Preparation:
- Combine water, shallots, lesser galangal, galangal, lemongrass and chilies in a large sauce pan and bring into boil, then reduce heat to medium-low, cover and shimmer for 20 min.
- Add salt, fish sauce, kaffir lime leaves, and sugar, then cover for 15-20 min.
- Stir in tamarind puree and taste for balance of sour, salty and slightly sweet.
- Add fish the increase the heat to medium-high, cover for 5 min.
This dish is for 3-4 people.
