Mrs. Grosh's Note:
Dtom Yam Gkoong. An authentic Thai dish from cooking instructer, Kasma Loha-unchit Clark, www.thaifoodandtravel.com
My Private Note
Units: US | Metric
- 1 1/2 quarts water or 1 1/2 quarts mild soup stock, salted with
- fish sauce, to the desired saltiness
- 1 lb trout (pan fried)
- 4 -5 stalks fresh lemongrass (dta-krai)
- 8 thin slices fresh ginger (kha)
- 4 -6 kaffir lime leaves, torn (bai ma-gkrood)
- 15 -20 whole Thai chiles, stem removed and bruised with the back of a cleaver (prik kee noo)
- 1 small shallot, quartered and sliced crosswise 1/4-inch thick
- 2 -3 tablespoons roasted chili paste (nahm prk pow)
- 1 tablespoon tamarind pulp, mixed with 1/2 cup of hot water, pulp removed (the tamarind is sold in blocks, use about 1 Tbs.)
- 2 cups fresh brown button mushrooms, sliced in 1/4-inch pieces
- 2 small firm tomatoes, cut in small wedges (optional)
- 4 green onions, cut in thin rounds
- 2 -3 limes, juice of, to desired sourness
- 1/2-1 cup cilantro leaf
- 1Cut the bottom tip off the lemon grass stalks and discard the loose outer layer(s). Then cut the stalks an inch apart at a slanted angle all the way up to the greener end where the grass blades start, exposing the inner core.
- 2Smnash each piece with the side of a cleaver, or the end of a heavy handle to bruise, releasing the aromatic oils.
- 3Place the cut lemon grass along with the sliced ginger, kaffir lime leaves, and about 2 quarts of waqter in a soup pot. Bring to a boil, reduce heat and simmer with a lid on for about 20-30 minutes to draw out flavors. Strain.
- 4Add the bruised whole Thai chillies (or substitute0 and a slicd onion. Simmer a couple of minutes.
- 5Add roasted chilli paste, tamarind jui9ce, and fresh brown mushrooms.
- 6Return to a boil and simmer a couple more minutes.
- 7Stir in the tomato wedges (if using), green onions and fish.
- 8After 15-30 seconds, turn off heat, add lime juce to the desired sourness and the cilantro. Serve immediately. Do not let the fish overcook.
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Nutritional Facts for Hot and Sour Fish Soup
Serving Size: 1 (414 g)
Servings Per Recipe: 6
- Amount Per Serving
- % Daily Value
- Calories 175.2
- Calories from Fat 50
- Total Fat 5.6 g
- Saturated Fat 0.9 g
- Cholesterol 43.8 mg
- Sodium 58.8 mg
- Total Carbohydrate 13.9 g
- Dietary Fiber 2.4 g
- Sugars 7.6 g
- Protein 19.1 g
The following items or measurements are not included:
kaffir lime leaves