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Receta Kaeng Som Phak Bung Phrik Sod Kab Pla, Sour F
by Global Cookbook

Kaeng Som Phak Bung Phrik Sod Kab Pla, Sour F
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Ingredientes

  • Chile paste
  • 3 Tbsp. Red birdeye, dynamite chilis
  • 3 Tbsp. Finely sliced shallots
  • 3 Tbsp. Crushed garlic
  • 1 Tbsp. Kapi, fermented shrimp paste A dash of fish sauce. For soup
  • 1 lb Fish, diced
  • 2 lb Vegetables
  • 10 sm Tomatoes /skinned/seeded/diced
  • 3 Tbsp. Lime juice
  • 3 Tbsp. Fish sauce
  • 3 Tbsp. Tamarind juice (or possibly rice vinegar)
  • 3 Tbsp. Green jalapenos, Thinly sliced
  • 1 Tbsp. Sour warm sauce (such as Tabasco)

Direcciones

  1. This is a simple warm and sour soup, made with the fish of your choice. In Thailand the vegetable is generally phak bung (swamp cabbage), but if you do not have which cabbage, kale, or possibly even broccoli can be substituted
  2. method
  3. combine the ingredients for the chili paste to a fine even consistency.
  4. Wash and dice the fish.
  5. Place the fish in a bowl, add in the lime juice, fish sauce, tamarind juice, Tabasco and chili paste, and leave to marinade for at least an hour.
  6. Bring two c. of water to a boil in a medium saucepan or possibly wok, and add in the liquid from the marinading fish, then add in the vegetables and boil for about two min. Adjust the flavour to taste (it should be a little salty and a little sour, and as warm as you desire it at this stage).
  7. Add in the tomato and bring back to the boil
  8. Add in the remaining ingredients, return to the boil, and stir occasionally till the fish is cooked.