Kaeng Som Phak Bung Phrik Sod Kab Pla - Sour Fish Soup

Recipe Ingredients

1		Chile paste
3 tablespoons	45ml	Red bird eye - dynamite chiles
3 tablespoons	45ml	Shallots - finely sliced
3 tablespoons	45ml	Garlic - crushed
1 tablespoon	15ml	Kapi (fermented shrimp paste)
1		Fish sauce (nam pla)
		For Soup
1 lb	454g / 16oz	Fish - diced
2 lbs	908g / 32oz	Vegetables
10 lbs	4540g / 160oz	Tomatoes - peeled, seeded, (small)
		Diced
3 tablespoons	45ml	Lime juice
3 tablespoons	45ml	Fish sauce
3 tablespoons	45ml	Tamarind juice or rice vinegar
3 tablespoons	45ml	Green jalapenos - thinly sliced
1 tablespoon	15ml	Sour hot sauce (such as Tabasco)

Recipe Instructions

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

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 marinating fish, then add the vegetables and boil for about two minutes. Adjust the flavor 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.

Source:
Colonel Ian F. Khuntilanont-Philpott

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