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Thai dish recipes: sour seafood soup with vegetables

Serves: 4-6 persons

3 cups water

250 g fresh white fish fillets

100 g fresh prawns or shrimp

12 fresh or canned straw mushrooms or smallbutton mushrooms, sliced in half

1/2 cup sliced daikon radish

1/2 cup sliced green papaya

1/2 cup sliced snake beans

1/2 cup cauliflower, broken into florets

1/2 cup sliced Chinese cabbage

4 tbsp tamarind juice

2 tbsp lime juice (optional)

1 tbsp chopped palm sugar or dark brown sugar

1 tsp salt

Spice Paste:

3 dried chillies, deseeded and soaked until soft

2 tsp chopped garlic

2 tsp chopped shallots

1.

Bring the water to a boil in a large pot.

2.

Place the fish fillets and prawns or shrimp in the boiling water and simmer for about 8 minutes until cooked. Use a slotted spoon and remove the seafood. Let it cool. Chop up the fish. Reserve the stock and set the seafood aside.

3.

Grind the spice Paste ingredients in a blender or mortar and pestle, then place the Spice Paste in a pan with the reserved stock, fish and vegetables. Bring to a boil and simmer until just cooked, about 10 minutes. Add the tamarind juice, lime juice, sugar and salt.

4.

Serve hot topped with prawns or shrimp.

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