Sour cabbage soup

Sour cabbage soup

Kaeng som kalampi

By
From
South East Asian Food

This soup is also a favourite in northern Vietnam.

Ingredients

Quantity Ingredient
500g pork bones, chicken bones and trimmings
or 500g fish heads
1.5 litres water
4 shallots
or 1 small brown onion, peeled
2 stalks lemongrass, bruised but not chopped
2 coriander roots
fish sauce, to taste
400g common european cabbage, roughly chopped
2 medium egg tomatoes, cut into wedges
lime juice or tamarind water, to taste (optional)
green part of spring onion, chopped

Method

  1. Make a stock by covering the meat bones or fish heads with the water, add the shallots, lemongrass and coriander roots and boil for 11⁄2 hours (less for fish). Skim from time to time to keep it clear.
  2. Strain the stock and bring it back to the boil. Add fish sauce then the cabbage and, when the cabbage is half cooked, the tomatoes. Cook a little longer and taste, adding lime juice or tamarind water for sourness if more than that provided by the tomatoes is necessary (the dish should be sour), together with more fish sauce if desired. Pour into a serving bowl and garnish with spring onions.
Tags:
SBS
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