Sweet-And-Sour Thai Fish Soup

Sweet-And-Sour Thai Fish Soup
Sweet-And-Sour Thai Fish Soup

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

4

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

4

servings

Ingredients

  • 1

    cup uncooked long-grain rice

  • 4

    shallots peeled, and coarsely chopped

  • 1

    garlic clove minced

  • 1/2

    cup chopped cilantro plus

  • 1/4

    cup cilantro leaves

  • 1

    tablespoon grated fresh ginger

  • 1

    tablespoon tamarind paste softened with

  • 2

    tablespoons water (use 1 tbspn lime juice if tamarind paste is not available)

  • 1

    anchovy fillet

  • 2

    teaspoons brown sugar

  • 1/8

    teaspoon cayenne

  • 1

    teaspoon fish sauce

  • 3

    cups clam juice

  • 1

    pound skinned white fish fillets - (to 2) cut 1" pieces (cod, halibut, or snapper)

  • 2

    cups shredded iceberg lettuce

  • 6

    radishes thinly sliced

  • 1

    cup snow peas

  • 2

    scallions sliced

  • 1/2

    small cucumber peeled, trimmed, seeded, and cut thin julienne strips

Directions

In a large pot of salted, boiling water, cook rice until tender. Drain, set aside, and keep warm. In a food processor or blender, combine shallots, garlic, chopped cilantro, ginger, tamarind paste, anchovy, and brown sugar and puree until smooth. In a soup pot, combine puree, cayenne, fish sauce, and clam juice and bring to a boil. Add fish and let simmer for 5 minutes. Add rice and simmer for 2 minutes. Remove soup from the heat and stir in lettuce, radishes, and snow peas. Ladle soup into bowls and serve sprinkled with scallions, cilantro leaves, and cucumber. This recipe yields 4 servings.

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