Summary

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

1. 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.
2. Serve with the chopped chilli.
3. The soup should have a distinctly sweet and sour taste. Do not use canned pineapple, it will make the soup too sweet.