Sour seafood soup with vegetables recipe

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Tamarind Juice adds a special touch to this relatively mild soup, which is full of vegetables, shrimp, and chopped fish.


  • 3 cups (750 ml) water
  • 8 oz (250 g) fresh white fish fillets
  • 4 oz (100 g) fresh shrimp
  • 12 fresh or canned straw mushrooms or small button mushrooms, sliced in half
  • ½ cup (125 g) sliced daikon radish
  • ½ cup (125 g) sliced green papaya
  • ½ cup (50 g) sliced green beans
  • ½ cup (60 g) cauliflower, broken into florets
  • ¾ cup (50 g) sliced Chinese cabbage
  • 4 tablespoons Tamarind Juice
  • 2 tablespoons lime juice
  • 1 tablespoon chopped palm sugar or dark brown sugar
  • 1 teaspoon salt
Spice Paste
  • 3 dried chilies, deseeded and soaked until soft
  • 2 teaspoons chopped garlic
  • 2 teaspoons chopped shallots
  • 1 teaspoon chopped krachai
How to Make It
  1. Bring the water to a boil in a large pot.
  2. Place the fish fillets and shrimp in the boiling water and simmer for about 8 minutes until cooked. Remove the seafood with a slotted spoon. Let it cool. Chop up the fish. Reserve the stock. Set the seafood aside.
  3. Grind the Spice Paste ingredients in a blender or mortar and pestle, then place the Spice Paste in a pan with the reserved stock, fish and vegetables. Bring to a boil and simmer until just cooked, about 10 minutes. Add the Tamarind Juice, lime juice, sugar and salt.
  4. Serve hot, topped with the shrimp.

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