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    You are in: Home / Recipes / Hot and Sour Fish Soup Recipe
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    Hot and Sour Fish Soup

    Total Time:

    Prep Time:

    Cook Time:

    50 mins

    20 mins

    30 mins

    Mrs. Grosh's Note:

    Dtom Yam Gkoong. An authentic Thai dish from cooking instructer, Kasma Loha-unchit Clark,

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    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


    1. 1
      Cut 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.
    2. 2
      Smnash each piece with the side of a cleaver, or the end of a heavy handle to bruise, releasing the aromatic oils.
    3. 3
      Place 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.
    4. 4
      Add the bruised whole Thai chillies (or substitute0 and a slicd onion. Simmer a couple of minutes.
    5. 5
      Add roasted chilli paste, tamarind jui9ce, and fresh brown mushrooms.
    6. 6
      Return to a boil and simmer a couple more minutes.
    7. 7
      Stir in the tomato wedges (if using), green onions and fish.
    8. 8
      After 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:

    fresh lemongrass

    fresh ginger

    kaffir lime leaves

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