British Women's Group Bangkok

Ingredients

• 2 cups of sliced Trout or white fish
• 3 tbs chopped Coriander roots
• 1 tsp grounded black Peppercorns
• 5 tbs minced, peeled Shallots
• 1 tbs minced Ginger
• Salt
• Minced Garlic
• Hot Water
• 2 tbs palm sugar
• 2 tbs tamarind puree
• 2 cups cut Mushrooms
• Spring Onion
• Julienned Ginger or/and Pickled Ginger
• Julienned Red Chillies
• Lime Juice
• Coriander leaves

Servings: 4
Prep Time: 20 minutes
Cook Time: 10 minutes

Directions

Make a paste for the soup by adding coriander, peppercorns, shallots, ginger and salt together. Heat oil in a pan and fry the paste with minced Garlic. Add 4-5 cups potable water. Seaon with palm sugar, tamarind puree and fish sauce. Add mushrooms and fish. Bring to boil.
Add cut Spring Onion, Ginger, and chillis. Before serving add lime juice and coriander leaves.

Serving Suggestions

Serve as a soup.