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1
tablespoon
4
cloves
400 g
1
liter
4
2
300 g
75 g
25 g
50 g
3
tablespoons
1
tablespoon
1/4 teaspoon
1/4 teaspoon
For garnishing
2
1
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Cooking oil
Garlic, peeled and chopped
Snakehead, cleaned and sliced
Stock
Ladies fingers (okra), sliced
Tomatoes, cut into wedges
Pineapple, peeled and sliced
Yam, peeled and sliced
Bean sprouts
Tamarind pulp
Fish sauce
Sugar
Salt, or to taste
Ground white pepper, or to taste
Thai parsley leaves, chopped
Red chili, sliced
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Method :
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In a wok, heat oil and stir fry garlic
until fragrant. Remove garlic and set aside for garnishing.
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Using the same oil, cook fish slices for 5
minutes.
-
Pour in stock and bring to the boil until
fish is cooked.
-
Add ladies' fingers, tomatoes, pineapple,
yam and bean sprouts.
-
Reduce heat and simmer for a few minutes.
-
Add tamarind pulp and fish sauce, sugar
and salt to taste.
-
Ladle soup into a large bowl.
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Sprinkle with pepper and garnish with
parsley, sliced chili and fried garlic.
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Serve hot with steamed rice.
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