Kang som pa

Kang som pa

Laotian fish soup

By
From
The Complete Asian Cookbook
Serves
4-6
Photographer
Alan Benson

Ingredients

Quantity Ingredient
500g skinless, boneless freshwater fish fillets
1 stem lemongrass, bruised, white part only
or 2 strips lemon zest
1/2 teaspoon salt, plus extra to taste
2 tablespoons fish sauce, plus extra to taste
2 tomatoes, quartered
4 spring onions, thinly sliced
1 tablespoon fresh coriander leaves, chopped
lemon juice, to taste

Method

  1. Wipe the fish with damp paper towel. Cut the fish into serving portions.
  2. Put 1 litre water into a saucepan with the lemongrass and salt and bring to the boil. Reduce the heat to low and simmer for 10 minutes. Add the fish and fish sauce and bring back to the boil. Add the tomato, reduce the heat and simmer for 10 minutes. Remove from the heat, discard the lemongrass and stir in the spring onion, coriander and lemon juice. Add more fish sauce or salt, to taste, if needed. Serve hot.
Tags:
The Complete Asian Cookbook
Charmaine
Solomon
Asian
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