Smoked Mackerel and Tomato Soup

Preparation info
  • Serves


    • Difficulty


Appears in
Thai Food and Cooking

By Judy Bastyra and Becky Johnson

Published 2011

  • About

All the ingredients for this unusual soup are cooked in a single pan, so it is not only quick and easy to prepare, but reduces the clearing up. Smoked mackerel gives the soup a robust flavour, but this is tempered by the citrus tones in the lemon grass and tamarind.


  • 200 g/7 oz smoked mackerel fillets
  • 4 tomatoes


  1. Prepare the smoked mackerel fillets. Remove and discard the skin, if necessary, then chop the flesh into large pieces. Remove any stray bones with your fingers or a pair of tweezers.

  2. Cut the tomatoes in half, squeeze out most of the seeds with your fingers, then finely dice the flesh with a sharp knife. Set aside.