Kaeng Som (Trout, shrimp paste, tamarind and fish sauce Soup-THAI)

 



  • 0,022 lb of dried red pepper
  • 0,132 lb  finely chopped shallots
  • 0,044 lb of shrimp paste
  • 1 teaspoon of salt
  • 0,55 lb of boiled trout (fillet)
  • 6 cups plain fish stock
  • 0,29 lb tamarind pulp
  • 4 tablespoons of fish sauce
  • 0,044 lb date puree

In a food base, beat the peppers and salt until it reaches a paste-like consistency.

Add the shrimp paste and continue beating in the pestle until smooth.

Add the sliced ​​shallots, a few tablespoons at a time, and mash until smooth.

Beat fish meat and beat until you get a smooth paste.

Put the fish broth in a saucepan and bring it to a gentle boil.

Mix the prepared paste, then add the tamarind puree, fish sauce and dates.

It is ready when a smooth consistency is achieved.

To prepare soup for two, take 4 tablespoons of paste and bring it to a boil in a medium saucepan. Add the vegetables.

When ready, add diced fish fillet, peeled and diced shrimp. Let it cook.

ENJOY YOUR MEAL


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