Smoked sour and spicy fish soup
| 1/4 | Red onion, roughly cut |
| 1 | Smoked Fish |
| 1 | Lemongrass (smashed), pulled into large chunks |
| 1 | Coriander root, clean and whole |
| 3 | Saw coriander, leaves, roughly chopped |
| 4g | Galangal Ginger, thinly sliced |
| 6 | Kaffir lime leaves |
| 2 | Tomatoes, small roma |
| 6 | Bird’s eye chillies, red and green |
| 3 | Dried chillies, deep fried |
| 5 Cups | Chicken stock |
| 1 Cup | Tamarind juice |
- Coursley smash together dried and fresh chillies and put to one side
- In a pot on a medium heat add chicken stock, tamarind, lemongrass, ginger and coriander root. Bring to the boil
- Add most of the fish to the soup keeping a little meat to add at the end. Add fish sauce. Taste and adjust
- Turn heat to low and add tomatoes and kaffir lime leaves and simmer for 1 minute
- Turn off the heat and add chillies to your taste. Add remaining fish. Remove lemongrass and coriander root and serve
The smoked fish…. Personally eating the fish was annoying. The soup had a great smokey flavour added by the fish. I was happy to have the soup without the fish but keep the smokey flavour.