Thai · Dinner
Sour Soup With Grilled Fish
Grilled white fish fillet flaked into a tamarind-and-lime broth with lemongrass, galangal-style ginger, tomato, mushroom and fresh chili, in the style of Thailand's tom som. Sharp, hot and sour with fish sauce backbone, garnished with cilantro and scallion, and served with steamed jasmine rice on the side.
$6
15 minsPrep
20 minsCook
35 minsTotal
EasyLevel
Nutrition per serving
312Calories
38.4gProtein
7.9gFat
19.8gCarbs
10.2gSugar
3.1gFiber
1850mgSodium
88mgChol
1.6gSat Fat
980mgPotassium
70mgCalcium
2.4mgIron
2.1mcgVitamin B12
22mgVitamin C
gluten-free
protein-rich
low-carb
low-calorie
spice-route
hidden-gems
gluten-free
low-calorie
Instructions
1
Prep
Pat the fish fillet dry, rub lightly with oil, then smash the lemongrass stalk and cut into 2-inch pieces.
2
Grill
Grill the fish fillet over medium-high heat for 3 to 4 minutes per side until opaque and flaking easily with a fork.
3
Simmer
Bring chicken stock to a boil, add lemongrass, garlic and ginger, and simmer for 5 minutes until fragrant.
4
Simmer
Add tomato and mushroom, simmer for 4 minutes until tomato softens, then stir in tamarind paste, fish sauce, sugar and sliced chili.
5
Simmer
Simmer for 3 minutes over medium-low heat until broth turns deep amber and tastes balanced between sour and salty.
6
Finish
Flake grilled fish into pieces, add to pot, and simmer over low heat for 1 minute to warm through without overcooking.
7
Finish
Remove from heat and stir in lime juice to keep the sourness bright rather than cooking off.
8
Plate
Ladle soup into a deep bowl and scatter scallion, remaining sliced chili and cilantro over the top.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 12 oz340g white fish fillet
- 22 stalk lemongrass
- 2 tbsp2 tbsp tamarind paste
- 2 tbsp2 tbsp fish sauce
- 2 tbsp2 tbsp lime juice
- 22 small tomato
- 1/2 cup50g mushroom
- 22 fresh chili
- 4 cloves4 cloves garlic
- 4 slices4 slices ginger-fresh
- 22 scallion
- 2 tbsp2 tbsp cilantro
- 2 cup480ml chicken stock
- 1 tsp1 tsp sugar-white
- 1 tsp1 tsp vegetable-oil
