A tangy and vibrant Thai soup made with fresh fish, tamarind-infused broth, and a mix of vegetables. This flavorful soup is a traditional favorite for those who love sour and spicy dishes.
Ingredients
For the Broth:
- 6 cups water or fish stock
- 2 tbsp tamarind paste
- 1 tbsp fish sauce
- 1 tsp sugar
- 1 tbsp red curry paste (optional, for spice)
For the Soup:
- 1 lb white fish fillet (e.g., snapper or tilapia), cut into bite-sized pieces
- 1 cup green beans, trimmed
- 1 cup carrots, sliced
- 1 cup pineapple chunks (optional, for sweetness)
For Garnish:
- Fresh cilantro
- Red chili slices
- Lime wedges
Preparation Time:
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
Serves:
4 people
Instructions
- Prepare the Broth:
- In a large pot, bring the water or fish stock to a boil. Stir in tamarind paste, fish sauce, sugar, and red curry paste (if using). Simmer for 5 minutes.
- Cook the Vegetables:
- Add the green beans, carrots, and pineapple chunks (if using) to the broth. Simmer for 10 minutes until the vegetables are tender.
- Add the Fish:
- Gently add the fish pieces to the pot. Cook for 5-7 minutes, or until the fish is opaque and cooked through.
- Taste and Adjust:
- Taste the soup and adjust the balance of tamarind, fish sauce, and sugar to achieve the desired sour-salty-sweet flavor.
- Serve:
- Ladle the soup into bowls. Garnish with fresh cilantro, red chili slices, and serve with lime wedges.
Nutritional Information (Per Serving):
- Calories: 220 kcal
- Protein: 25g
- Carbohydrates: 12g
- Fat: 6g
- Sodium: 450mg
Notes
- Substitute fish with shrimp or tofu for variety.
- Add more vegetables like squash or spinach for extra nutrients.
- Leftovers can be stored in the refrigerator for up to 2 days and reheated gently.
Let me know if you’d like more recipes or tips! 😊