Sweet and Sour Fish Soup (Khmer Cuisine)

Times : 30 minutes or less

Serve : 

1. Serves 6 
2. Serving size: two cups soup, one cup well-done 
3. brown rice 

Serve with : 

1. six cups well-done rice 
2. Bird’s eye chilies, cut diagonally

Ingredients

1. 1 leaf of one stem of lemongrass 
2. 2 lime leaves 
3. 2 chunks of galangal, concerning 1-2 inches across, sliced thinly 
4. Chicken bones for creating broth (can additionally use hack chicken, however take away skin and fat before cooking) 
5. 6 cups water 
6. 1 teaspoon salt 
7. ½ tablespoon fish sauce 
8. 1 one5 ounce jar lotus roots 
9. 2 fuzzy melon squash 
10. 1 Tilapia fish (about two pounds), clean and scaled 
11. 2 tablespoons vegetable oil 
12. 3 cloves garlic, coarsely sliced. 
13. 2 massive tomatoes 
14. ½ pineapple 
15. 1½ cups ma’am herb, loosely packed (1 package from 
16. the market) 
17. 2 teaspoons tamarind soup base (Dragonfly brand) 

Dosage

1. Boil the water and herbs in six cups water for the soup base. once boiling, add the chicken and salt. Simmer for concerning half-hour. 
2. While the bottom is cooking, prepare the vegetables. Rinse the lotus roots and slice each root diagonally into 2 items. Peel the melons, then travel two in. sections and cut each section into sixths. 
3. When the bottom has simmered for half-hour, remove the chicken, lemongrass leaf, lime leaf, and any massive galangal items. Add the prepared vegetables and boil for one more five minutes close to, till the melon starts to become tender. 
4. Meanwhile, prepare the fish: clean the fish, and remove the aspect and back fins. take 4-6 massive items, as well as the pinnacle and also the tail. Brown the garlic within the oil. Add the fish pieces, cut aspect down initially. flip the fish to slightly brown both sides. once the flesh is Sweet and bitter Fish Soup solid-looking and also the shady smell is well-done out (about ten minutes), add the fish to the simmering soup base and vegetables. Add the browned garlic and oil from cooking the fish. Simmer for one more twenty minutes close to, until the fish is totally well-done. Add water as needed. 
5. Rinse the tomatoes and cut every in 0.5, then each 0.5 into sixths. Cut the pineapple into large bite-sized chunks. Rinse the ma’am well and chop coarsely. 
6. Add the tomatoes, pineapple, ma’am, and tamarind soup base to the soup and cook till the tomatoes area unit hot however still firm, about 2-3 minutes. Serve like a shot. 

Nutrition Notes

1. Reduced metal (less salt, no MSG, less fish sauce) 
2. exaggerated fiber/reduced easy supermolecule (brown rice rather than white rice)

Also learn how to cook other Asian Cuisine

Tweet

Sweet and Sour Fish Soup (Khmer Cuisine)

4/ 5

Oleh Unknown

Unknown Pada 4:29:00 AM Comment