Thai
Thai - Soups
Tamarind Pulp Soup
Chef's Menu Description
A wholesome, deeply comforting soup crafted from slow-simmered stock, aromatic garden vegetables, and fresh herbs, served with crusty bread.
Ingredients
- • 400g white fish fillet (snapper or cod), cut into chunks
- • 4 cups fish stock
- • 2 tbsp tamarind pulp
- • 200g okra, halved
- • 1 tomato, quartered
- • 2 stalks lemongrass, smashed
- • 3 bird's eye chilies, smashed
- • 2 tbsp fish sauce
- • 1 tbsp palm sugar
- • Fresh coriander for garnish
Preparation Steps
1
Phase 1
Simmer the fish stock with lemongrass and chilies for 5 minutes.
2
Phase 2
Add the okra and tomato; simmer for 4 minutes.
3
Phase 3
Gently slide in the fish chunks and simmer for 5 minutes.
4
Phase 4
Stir in the tamarind pulp, fish sauce, and palm sugar until dissolved.
5
Phase 5
Ladle into bowls and garnish with fresh coriander.