Thai Curry and Soup

Fish Soup with Tamarind and Ginger (Tom Som Pla)

Fish Soup with Tamarind and Ginger

(Tom Som Pla)

INGREDIENTS

1 teaspoon white peppercorns

2 shallots, sliced

3 coriander roots

1 1/2 liters (6 cups) water

500 g (1 lb) fresh fish fillets (red snapper, sea bass or flounder), cut into bite-sized pieces

5 cm (2 in) fresh young ginger root, peeled and cut into thin shreds to yield about 1/4 cup

3 tablespoons fish sauce

2 tablespoons tamarind pulp soaked in 6- ml(1/4 cup)  water, mashed and strained to obtain the juice

3 tablespoons shaved palm sugar or dark brown sugar 

1 spring onion, cut into lengths

Few sprigs coriander leaves, minced

Steps by Steps

Step 1: Grind the peppercorns in a mortar or blender until fine. Combine with the shallots and coriander roots and grind to smooth paste.

Step 2: bring the water and ground mixture to a boil in a large saucepan or stockpot over medium heat, stirring to combine. Add the fish pieces and ginger, season with the fish sauce, tamarind juice and palm sugar, and simmer for about 5 minutes until the fish pieces are just cooked. Remove from the heat.

Step 3: Just before serving, stir in the spring onion and coriander leaves. Serve hot.

All these amount of ingredients are to serve 4 to 6 persons. 

Preparation time : 20 mins

Cooking time: 15 mins

Credits goes to Nongkran Daks and Alexandra Greeley