Tom Byoo Sour Fish Soup

Servings: 4

Preparation Time: 20 minutes

Cooking Time: 30 minutes

Ingredients

• 5 x Thai chili peppers, crushed
• 5 x cherry tomatoes, cut in half
• 3 cups of fish stock
• 2 tbsp. of fish sauce, or more to taste
• 2 stalks of lemongrass, crush and cut into 2-inch pieces
• 2 shallots, crushed
• 2 kaffir lime leaves, torn
• 1/4 cup of tamarind juice, or more to taste
• 1/4 cup of chopped fresh cilantro, or more to taste
• 1 x 10 oz. Trout scales removed and cut into steaks
• 1 x 1-inch piece galangal, peel and slice into disks
• 1 x 1-inch piece fresh ginger, peel, and slice into disks

Instructions

1. Add a pot over medium heat and add the fish stock.

2. Bring to a low boil and add the ginger, galangal, chili peppers, lime leaves, lemongrass, and shallots.

3. Reduce heat to a simmer—Cook for 20 minutes.

4. Add the trout, tamarind juice, fish sauce, and tomatoes. Simmer for 5 minutes until the fish cooks all the way through.

5. Place fish into a serving bowl and cover with soup.

6. Top with cilantro and serve hot.