Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

Chile paste
3 tb Red birdeye, dynamite chilis
3 tb Finely sliced shallots
3 tb Crushed garlic
1 tb 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 tb Lime juice
3 tb Fish sauce
3 tb Tamarind juice
(or rice vinegar)
3 tb Green jalapenos,
Thinly sliced
1 tb Sour hot sauce
(such as Tabasco)

This is a simple hot and sour soup, made with the fish
of your choice. In Thailand the vegetable is generally
phak bung (swamp cabbage), but if you don't have that
cabbage, kale, or even broccoli can be substituted

method

combine the ingredients for the chili paste to a fine
even consistency.

Wash and dice the fish.

Place the fish in a bowl, add the lime juice, fish
sauce, tamarind juice, Tabasco and chili paste, and
leave to marinade for at least an hour.

Bring two cups of water to a boil in a medium saucepan
or wok, and add the liquid from the marinading fish,
then add the vegetables and boil for about two
minutes. Adjust the flavour to taste (it should be a
little salty and a little sour, and as hot as you
desire it at this stage).

Add the tomato and bring back to the boil

Add the remaining ingredients, return to the boil, and
stir occasionally until the fish is cooked.

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