Fish Soup with Red Curry and Vegetables

(*) Fish soup with red curry and vegetables – Gäng Som Pak Ruam Rinse cauliflower and cut into roses. Rinse Chinese cabbage, cut leaves into strips 3 to 4 cm wide. Rinse the radish, remove the skin and cut into narrow slices. Soak the chili peppers in a small amount of water. Take them out of the water, dry them, cut them open and remove the seeds. Boil the water with the curry paste and steep the perch fillets in it over a mild heat for about 10 minutes. Lift out the fillets repeatedly.

Peel the garlic cloves and shallots or onions, if desired. Crush together with the chili peppers and the shrimp paste in a mortar or possibly in a hand mixer. Add the cooked fish fillets and stir in.

Add the fish paste to the boiling water, bring to a boil. Add the tamarind paste, fish sauce and sugar and stir well.

Add the vegetables, stir and make about 8 to 10 more minutes.

Duration of preparation: 30 min. Duration of preparation: 30 min.

Replace, a type of cabbage very appreciated in Asia. Pak Soi is a little more moderate in taste than Chinese cabbage and develops a slight spinach flavor.

(*) Curry pastes: they are the pillar of many Thai dishes. It is hardly worth the effort to make them yourself. As a good ready-made product, they are offered in red, yellow and green. Be careful when dosing them, because they are hot as hell.

(*) Thai garlic and shallots: The Thai garlic and sc

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