Thai Curry Fish and Vegetable Soup
(1)
1 hour
This Thai Fish and Vegetables curry is known as 'Geng som pla'. It starts in the traditional way with a curry paste but then has so much liquid it looks like and can be consumed like a soup.
Wiley
2 people made this
Ingredients
Serves: 4
- Curry Paste
- 5 dried red chillies, reconstituted in water
- 50g boiled fish, skin and bones removed, e.g. perch, trout or catfish
- 4 shallots, sliced
- 1 teaspoon salt
- 1/2 teaspoon fermented shrimp paste
- Soup
- 1 to 1 1/2 litres fish or chicken stock
- 1/2 to 1 tablespoon palm sugar
- 1 small white radish, cut into bite sized pieces
- 2 medium carrots, cut into bite sized pieces
- 1/2 head cauliflower, cut into bite sized pieces
- 150g fish, same as above, cut into chunks
- 50g green beans, cut into bite sized pieces
- 2-3 tablespoons fish sauce
- 3-4 tablespoons tamarind juice
Directions
Preparation:20min ›
Cook:40min ›
Ready in:1hour
- Curry Paste: Place the paste ingredients in a mortar and pound them all together one ingredient at a time until it forms a smooth paste.
- Soup: Place the stock into a saucepan and bring to a simmer. Add the curry paste and sugar and stir.
- Add the radish, carrots and cauliflower then cook until just done. Add the fish and beans then cook until the fish is done; about 5 minutes.
- Season with the fish sauce and tamarind juice. Taste and adjust if needed.
- Place in a large bowl and serve.
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Reviews and Ratings
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(1)
Reviews in English (1)
0
Very yummy, I only used 1tsp of red curry paste due to small children and they loved it. We didn't have bamboo shoots. We added a bit of lemon grass as well. - 13 Sep 2013
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