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Kaeng Som Phak Bung Phrik Sod Kab Pla~ Sour F

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      Title: KAENG SOM PHAK BUNG PHRIK SOD KAB PLA~ SOUR F
 Categories: Thai, Soups, Hot
      Yield: 10 Servings
 
           Chile paste
      3 tb Red birdeye, dynamite chilis
      3 tb Finely sliced shallots
      3 tb Crushed garlic
      1 tb Kapi, fermented shrimp paste
           A dash of fish sauce.
           For soup
      1 lb Fish, diced
      2 lb Vegetables
     10 sm Tomatoes
           /skinned/seeded/diced
      3 tb Lime juice
      3 tb Fish sauce
      3 tb Tamarind juice
           (or rice vinegar)
      3 tb Green jalapenos,
           Thinly sliced
      1 tb Sour hot sauce
           (such as Tabasco)
 
  This is a simple hot and sour soup, made with the fish
  of your choice. In Thailand the vegetable is generally
  phak bung (swamp cabbage), but if you don't have that
  cabbage, kale, or even broccoli can be substituted
  
  method
  
  combine the ingredients for the chili paste to a fine
  even consistency.
  
  Wash and dice the fish.
  
  Place the fish in a bowl, add the lime juice, fish
  sauce, tamarind juice, Tabasco and chili paste, and
  leave to marinade for at least an hour.
  
  Bring two cups of water to a boil in a medium saucepan
  or wok, and add the liquid from the marinading fish,
  then add the vegetables and boil for about two
  minutes. Adjust the flavour to taste (it should be a
  little salty and a little sour, and as hot as you
  desire it at this stage).
  
  Add the tomato and bring back to the boil
  
  Add the remaining ingredients, return to the boil, and
  stir occasionally until the fish is cooked.
 
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