Spicy and sour fish soup with lotus stalks or Tom yam pla

Everyone knows the spicy and sour prawn soup, called Tom Yam Kung. But have you ever tasted Tom Yam Pla, the spicy and sour fish soup with lotus stalks ? We use commonly cat fish or snake-head fish but you can also prepare your soup with sea bass, white snapper or barracuda ! Serves 4. 1 liter chicken or vegetable stock 8 slices galangal 4 kaffir lime leaves 4 stalks lemongrass cut in 2,5 cm lengths 4 small purple Thai eggplants

200 g lotus stalks, peeled and sliced 2 tablespoons tamarind juice

1 tablespoon fish sauce 1 tablespoon roasted chili paste 1 teaspoon coconut sugar

4 tablespoons liquid "carnation" creamer (optional) 800 g fish, gutted, scaled, cut in 3 cm slices 4 dried chillies, sliced

2 tablespoons lime juice Chopped fresh coriander, to garnish Bring the stock to the boil. Add galangal, lime leaves, lemongrass, eggplants and lotus stalks. Boil rapidly for 1 or 2 minutes. Turn down heat to low. Stir in tamarind juice, fish sauce, roasted chili paste, sugar and optional creamer. Simmer for another minute. Add sliced fish. Cook for another 5 minutes, then remove from heat.

Stir in lime juice. Taste to see if extra lemon juice, fish sauce or roasted chili paste is needed. Add sliced chilies, if using. Garnish with chopped coriander leaves and serve with jasmine rice.

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