The wonderful taste of this fish broth will make you close your eyes and freeze with pleasure. The spicy and tangy aftertaste will be remembered for months to come. The recipe is very simple and you can cook it at home in just 15 minutes.
It is necessary
- - coriander leaves - 2 tablespoons;
- - Thai fish sauce - 3 tablespoons;
- - rice vinegar - 1 tablespoon;
- - fish fillet - 360 g;
- - coriander stalks - 6 pcs;
- - red chili peppers - 2 pcs;
- - lime - 3 pcs;
- - Lemongrass stems (Thai citrus herb) - 4 pcs;
- - chicken or fish broth - 4 cups.
Instructions
Step 1
If your fish is not fillet, but whole fish, it needs to be processed. To do this, clean it from the scales with a knife, cut off the head, tail, fins. Gut and get rid of entrails, bones. Wash the fish in running water and cut into pieces.
Step 2
Slice galangal and chili thinly into strips. Coarsely chop the fish fillets and lime leaves. Pour broth into a saucepan and bring to a boil. Cut the ends of the lemongrass stalks diagonally into 3mm thick slices. Peel the lime, squeeze the juice and set aside.
Step 3
Add coriander stalks, lime leaves, galangal, chili peppers, lime zest, and lemongrass to the broth. Stir all ingredients with a spoon. Then simmer for 2 minutes.
Step 4
Next, add the rice vinegar, fish fillet, half lime juice and Thai fish sauce. Simmer for another 3 minutes, stirring occasionally.
Step 5
Remove the coriander stalks and add the remaining lime juice. The soup should be pretty sour. Sprinkle Thai fish broth with chopped coriander leaves, pour into portions and serve hot along with black or white bread, sour cream, mayonnaise, black pepper.
