Yellow sour fish soup

Yellow sour fish soup

Kaeng luang (South)

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South East Asian Food

Kaeng luang is the far south equivalent of Kaeng som. It uses turmeric, a universal ingredient in the cooking of this part of the south, and is strongly flavoured.

Ingredients

Quantity Ingredient
1 litre water
1 small pineapple, peeled and cut into fine wedge-shaped slices
or 2 cups vegetables, (see Note)
1 cup tamarind water, or to taste – less if you use pineapple
1-2 tablespoons palm sugar, or more to taste
3-4 tablespoons fish sauce, or to taste
500g boned and skinned fish fillets, cut into 5 cm pieces
or 500g shelled large prawns

Paste spices

Quantity Ingredient
10-20 dried small red chillies and a few small fresh ones, chopped
or 10-20 small fresh chillies, chopped
1 tablespoon fresh turmeric, chopped
or 1 teaspoon turmeric powder
1 tablespoon shrimp paste, wrapped in foil and roasted
3 tablespoons chopped garlic
3 tablespoons chopped shallots

Method

  1. To make the spice paste, grind the dried bird’s eye chillies to a powder. In a mortar or a food processor attachment pound the fresh chillies to a fine paste, add the turmeric, the shrimp paste, garlic, shallots and chilli powder in that order, pounding and blending until you end up with a fine paste.
  2. Heat the water in a saucepan and dissolve the curry paste in it completely. Bring to the boil and put in the vegetables, cooking until it comes back to the boil. Add tamarind water, sugar and fish sauce until it tastes right (it should be more sour than sweet). Add the fish pieces or the prawns bit by bit so that the water stays boiling. Reduce heat and simmer briefly until the fish is cooked. Serve with rice.

Vegetables

  • E.g. green or longbeans; sliced fresh or pickled bamboo shoots; gourds of any kind; water spinach; pumpkin.
Tags:
SBS
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