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Kaeng som phak bung phrik sod kab pla, sour f

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Categories: Asian, Ethnic, Hot & Spicy, Soups & Stews, Thai
Yield: 10
Rating: no rating.
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Ingredients:
Chile paste
3 tbspRed birdeye, dynamite chilis
3 tbspFinely sliced shallots
3 tbspCrushed garlic
1 tbspKapi, fermented shrimp paste
A dash of fish sauce.
For soup
1 lbsFish, diced
2 lbsVegetables
10 smallTomatoes
/skinned/seeded/diced
3 tbspLime juice
3 tbspFish sauce
3 tbspTamarind juice
(or rice vinegar)
3 tbspGreen jalapenos
Thinly sliced
1 tbspSour hot sauce
(such as Tabasco)
Procedures:
1This is a simple hot and sour soup, made with the fish of your choice.
2In 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.
3Wash and dice the fish.
4Place 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.
5Bring 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.
6Adjust the flavour to taste (it should be a little salty and a little sour, and as hot as you desire it at this stage).
7Add 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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