Tom Byoo (Sour Fish Soup) ​

Servings: 8

Ingredients

	2 (1 inch) piece fresh ginger, peeled and sliced into disks, or more to taste
	2 (1 inch) piece galangal, peeled and sliced into disks, or more to taste
	1/2 cup (blank)s kaffir limes leaves, torn
	4 stalks lemons grass, cut into 2-inch pieces and crushed
	10 eaches thai chile peppers, crushed
	6 cups fish stock
	4 eaches shallots, crushed
	2 (10 ounce) trout, scales removed and fish cut into steaks
	10 eaches cherry tomatoes, halved
	1/2 cup tamarind juice, or more to taste
	1/4 cup fish sauces, or more to taste
	1/2 cup chopped fresh cilantro, or to taste

Directions

Step 1 Bring fish stock to a boil in a pot; add ginger, galangal, Thai hot peppers, kaffir lime leaves, lemongrass, and shallots. Reduce heat and simmer stock for 20 minutes.

Step 2 Mix trout, tomatoes, tamarind juice, and fish sauce into stock; simmer until trout is cooked through, about five minutes.

Step 3 Gently place trout in a bowl and pour soup over the fish; top with cilantro.