Prue Leith's latest book is now on ckbk. Get 25% off ckbk Membership
4
Easy
Published 2008
This type of soup is an essential part of a Khmer meal, light and refreshing with clean, uncomplicated flavours. Any type of white fish can be used, from sand or red-spot whiting fillets to larger, fleshier deep-sea fish, even river fish – the choice is yours.
To make the broth, heat the stock, ginger juice, tomatoes, lemongrass and soy sauce in a saucepan and simmer gently – do not boil – for 30 minutes to allow the flavours to infuse. Add the fish sauce, sugar syrup and pepper and cook for another 5 minutes.
Remove from the heat and pass through a fine mesh sieve. Discard the solids and stir in the lime juice. Taste and adjust the seasoning
Unlimited, ad-free access to hundreds of the world’s best cookbooks
Over 150,000 recipes with thousands more added every month
Recommended by leading chefs and food writers
Powerful search filters to match your tastes
Create collections and add reviews or private notes to any recipe
Swipe to browse each cookbook from cover-to-cover
Manage your subscription via the My Membership page
Advertisement
Advertisement
No reviews for this recipe