Kaeng som phak bung phrik sod kab pla~ sour f

Yield: 10 Servings

Measure Ingredient
\N \N Chile paste
3 tablespoons Red birdeye, dynamite chilis
3 tablespoons Finely sliced shallots
3 tablespoons Crushed garlic
1 tablespoon Kapi, fermented shrimp paste
\N \N A dash of fish sauce.
\N \N For soup
1 pounds Fish, diced
2 pounds Vegetables
10 smalls Tomatoes
\N \N /skinned/seeded/diced
3 tablespoons Lime juice
3 tablespoons Fish sauce
3 tablespoons Tamarind juice
\N \N (or rice vinegar)
3 tablespoons Green jalapenos,
\N \N Thinly sliced
1 tablespoon Sour hot sauce
\N \N (such as Tabasco)

This is a simple hot and sour soup, made with the fish of your choice. In Thailand the vegetable is generally phak bung (swamp cabbage), but if you don't have that cabbage, kale, or even broccoli can be substituted method

combine the ingredients for the chili paste to a fine even consistency.

Wash and dice the fish.

Place the fish in a bowl, add the lime juice, fish sauce, tamarind juice, Tabasco and chili paste, and leave to marinade for at least an hour.

Bring two cups of water to a boil in a medium saucepan or wok, and add the liquid from the marinading fish, then add the vegetables and boil for about two minutes. Adjust the flavour to taste (it should be a little salty and a little sour, and as hot as you desire it at this stage).

Add the tomato and bring back to the boil Add the remaining ingredients, return to the boil, and stir occasionally until the fish is cooked.

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