Fish Soup with Ginger and Green Mango – Pla Grapong Kao Thom King Brung

I N F O This soup is an example of the complexity that Thai soups can achieve. Sour, spicy and salty is the guiding principle of seasoning, but that doesn’t do justice to the subtleties of the individual flavors. It’s a high-level balance between the pungent pickled vegetables, the juicy richness of green mango and the sweetness of pickled garlic.

P a g e Clean fish and marinate in fish sauce, sugar and pepper for one night. Remove and dry for several hours on a cake rack in a warm place or in the sun.

In a mortar, pound garlic, coriander root, salt and peppercorns in order to a smooth paste.

Lightly crush chilies to prevent them from bursting during preparation. Grill, deep fry or roast fish and chilies separately, then set aside.

Heat 1 to 2 tbsp oil in a saucepan and roast paste until golden and fragrant. pour clear soup and season with fish sauce, tamarind water, sugar, juice and chilies. Simmer on low heat for a few min, then add pickled garlic and vegetables.

After another minute, cut the fish and add to the soup together with ginger, green mango and fried garlic.

The soup should taste salty, sour and spicy. Bring to the table sprinkled with coriander greens.

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