Hot and Sour Fish Soup

Recipe by Mrs. Grosh
READY IN: 50mins


  • 1 12
    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
  • 12 - 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.
  • Smnash each piece with the side of a cleaver, or the end of a heavy handle to bruise, releasing the aromatic oils.
  • 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.
  • Add the bruised whole Thai chillies (or substitute0 and a slicd onion. Simmer a couple of minutes.
  • Add roasted chilli paste, tamarind jui9ce, and fresh brown mushrooms.
  • Return to a boil and simmer a couple more minutes.
  • Stir in the tomato wedges (if using), green onions and fish.
  • 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.