November 26th, 2009 
admin 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.
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