Name: Tangy Salmon Soup with Fresh Ginger and Tamarind (Tome Some Plah)
Yield: Serves 4
Cuisine: Thailand
Ingredients: 2 tablespoons palm sugar or brown sugar; ½ teaspoon freshly ground pepper; 3-inch chunk of fresh ginger, peeled and shredded or finely chopped; ¾ pound meaty fish fillets, such as salmon, catfish, or tilapia; 3 cups water; 2 tablespoons thinly sliced green onions; 2 tablespoons coarsely chopped fresh cilantro roots, or stems and leaves, plus 2 tablespoons coarsely chopped fresh cilantro leaves; 2 tablespoons fish sauce; ½ teaspoon salt; 3 tablespoons coarsely chopped shallots; ¼ cup tamarind liquid, Indian-style tamarind chutney, or freshly squeezed lime juice

Preparation info

Serves
4

Difficulty
Easy

Appears in

Quick & Easy Thai

By Nancie McDermott

Published 2004

About

A beautiful soup, delicate and nourishing, with the flavor of Thai country life. Freshwater fish are typically used, but salmon is my favorite and shrimp make a marvelous special-occasion version. To cut fresh ginger into fine threads, peel and slice it crosswise into very thin coins, stack the coins in little piles, and cut into very thin strips. If this is too much work, just mince it up and toss it in.