Tom Byoo (Sour Fish Soup)

This is a very light soup that is great to eat if you are in need of something to cleanse your palate. Use a firm-fleshed, white, low-fat fish such as trout or catfish, it adds a delicate flavor to your soup.

• Preparation Time: 20 mins
• Cooking Time: 30 mins
• Total Time: 50 mins
• Calories: 175 Calories

Ingredients

• ¼ cup chopped fresh cilantro, or to taste
• 5 cherry tomatoes, halved
• 2 tablespoons fish sauce, or more to taste
• 3 cups fish stock
• 1 (1 inch) piece fresh ginger, peeled and sliced into disks, or more to taste
• 1 (1 inch) piece galangal, peeled and sliced into disks, or more to taste
• 5 Thai chile peppers, crushed
• 2 makrut lime leaves, torn in half
• 2 stalks lemon grass, cut into 2-inch pieces and crushed
• 2 shallots, crushed
• 1 (10 ounce) trout, scales removed and fish cut into steaks
• ¼ cup tamarind juice, or more to taste

Recipe Instructions

Step 1

Bring fish stock to a boil in a pot; add ginger, galangal, Thai chile peppers, lime leaves, lemon grass, and shallots. Reduce heat and simmer stock for 20 minutes.

Step 2

Mix trout, tomatoes, tamarind juice, and fish sauce into stock; simmer until trout is cooked through, about 5 minutes.

Step 3

Gently place trout in a bowl and pour soup over the fish; top with cilantro.