Ingredients with Measurements:
- 1 pound of fresh rice noodles
- 1 pound of fish fillets (any white fish)
- 2 cups of water
- 2 cups of coconut milk
- 1/2 cup of fish sauce
- 1/4 cup of tamarind paste
- 1/4 cup of palm sugar
- 1/2 cup of sliced bamboo shoots
- 1/2 cup of sliced green beans
- 1/2 cup of sliced eggplants
- 1/2 cup of sliced bell peppers
- 1/4 cup of sliced Thai basil leaves
- 1/4 cup of sliced cilantro leaves
Special equipment needed:
- Large pot
- Colander
- Blender
- Wooden spoon
Step-by-step instructions:
1. Rinse the fresh rice noodles in cold water and drain them in a colander.
2. Cut the fish fillets into bite-sized pieces and set them aside.
3. In a blender, combine water, coconut milk, fish sauce, tamarind paste, and palm sugar. Blend until smooth.
4. Pour the mixture into a large pot and bring it to a boil over medium heat.
5. Add the sliced bamboo shoots, green beans, eggplants, and bell peppers to the pot. Cook for 5 minutes.
6. Add the fish fillets to the pot and cook for another 5 minutes or until the fish is cooked through.
7. Add the sliced Thai basil leaves and cilantro leaves to the pot. Stir well.
8. Divide the fresh rice noodles into bowls and ladle the hot soup over them.
9. Serve hot with additional sliced herbs on top.
Time:
Preparation time: 20 minutes
Cooking time: 20 minutes
Temperature:
Medium heat
Serving size:
4-6 servings
Nutritional information:
Calories: 350
Fat: 20g
Carbohydrates: 20g
Protein: 25g
Sodium: 2000mg
Substitutions for ingredients:
- You can use chicken or shrimp instead of fish fillets.
- You can use lime juice instead of tamarind paste.
- You can use brown sugar instead of palm sugar.
Variations:
- You can add sliced carrots, onions, or mushrooms to the soup.
- You can add chili paste or chili flakes for extra heat.
- You can add lemongrass or galangal for extra flavor.
Tips and tricks:
- Use fresh rice noodles for the best texture.
- Adjust the amount of fish sauce and palm sugar to your taste.
- Don't overcook the fish fillets, or they will become tough.
Storage instructions:
Store the leftover soup in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat the soup in a pot over medium heat until hot.
Presentation ideas:
Serve the soup in colorful bowls with sliced herbs on top.
Garnishes:
Sliced Thai basil leaves, cilantro leaves, and lime wedges.
Pairings:
Serve with steamed rice and a side of stir-fried vegetables.
Suggested side dishes:
Stir-fried bok choy, broccoli, or snow peas.
Troubleshooting advice:
- If the soup is too sour, add more palm sugar.
- If the soup is too salty, add more coconut milk or water.
Food safety advice:
- Make sure the fish fillets are fresh and properly cooked.
- Wash your hands and utensils thoroughly before cooking.
Food history:
Khanom Chin Kaeng Som is a traditional Thai dish that originated in the southern region of Thailand. It is a spicy and sour soup that is typically served with fresh rice noodles.
Flavor profiles:
Sour, spicy, sweet, and savory.
Serving suggestions:
Serve the soup as a main dish for lunch or dinner.
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Region: Thai