Cambodian Fish Soup with Pineapple and Bean Sprouts
by Editorial Staff
Summary
| Prep Time | 25 mins |
| Total Time | 25 mins |
| Course | Soup |
| Cuisine | European |
| Servings (Default: 6) |
Ingredients
- 1 ½ liter chicken broth, self-cooked
- 2 teaspoons tamarind paste
- 3 tablespoon galangal, chopped
- 4 stalks lemongrass, roughly chopped
- 200 g pineapple, fresh, cut into small cubes
- 6 cherry tomato (s), halved
- 3 tablespoon fish sauce (Nam Plaa), depending on the salt content the broth
- 1 tablespoon palm sugar
- 400 g fish fillet (s), firm, cut into bite-sized cubes
- 2 tablespoon garlic, chopped, fried
- 125 g bean sprouts
- 0.5 ½ cup basil (Horapha - Thai basil), roughly chopped
- 0.5 ½ cup (s) coriander, roughly chopped, with stalks
- 1 egg (s), whisked lightly
- 1 tablespoon chilli pepper (s), red, chopped
- Pepper, black, freshly ground
Print Recipe
Pin Recipe Instructions
- Simmer the chicken broth, tamarind paste, galangal and lemongrass for 15 minutes, strain the liquid into a new saucepan. Add pineapple, tomatoes, fish sauce and palm sugar and cook gently for 5 minutes. Then add the fish cubes and leave to stand for another 5-7 minutes. Mix in the garlic and sprouts, then slowly pour the egg into the boiling soup. Stir gently until the egg sets. (You may need to cook the egg in a little extra broth, this will keep the broth clearer.) Season to taste with pepper, mix in the Horapha and coriander.
- Serve with the chopped chilli.
- The soup should have a distinctly sweet and sour taste. Do not use canned pineapple, it will make the soup too sweet.
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