This is a very light soup that is great to eat if you are in need of something to cleanse your palate. Use a firm-fleshed, white, low-fat fish such as trout or catfish, it adds a delicate flavor to your soup.

Wiley

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Recipe Summary

prep:
20 mins
cook:
30 mins
total:
50 mins
Servings:
4
Yield:
4 servings
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Ingredients

4
Original recipe yields 4 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Bring fish stock to a boil in a pot; add ginger, galangal, Thai chile peppers, kaffir lime leaves, lemon grass, and shallots. Reduce heat and simmer stock for 20 minutes.

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  • Mix trout, tomatoes, tamarind juice, and fish sauce into stock; simmer until trout is cooked through, about 5 minutes.

  • Gently place trout in a bowl and pour soup over the fish; top with cilantro.

Nutrition Facts

175 calories; protein 18.3g; carbohydrates 13.8g; fat 5.2g; cholesterol 37.1mg; sodium 1143.9mg. Full Nutrition
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