Tom Byoo (Sour Fish Soup)
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"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."
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Ingredients50 m servings 175 cals
Original recipe yields 4 servings
- 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.
- 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.
Per Serving: 175 calories; 5.2 g fat; 13.8 g carbohydrates; 18.3 g protein; 37 mg cholesterol; 1144 mg sodium. Full nutrition