Fish Soup Made with Snakehead and Chopped Lemon Grass, etc.

Keng Tom Yum Pa Kho

Ingredients

  • 1 snakehead (the fish known as pa kho)—scale it, gut it, slice it into pieces about 2 cm long, wash these and put them on a plate
  • 1 stalk lemon grass, chopped crossways
  • 2 (small) heads of garlic, (the cloves peeled and) chopped
  • 5 spring onions, bulbs only, chopped
  • coriander leaves, chopped
  • rice1 large ‘pinch’ (about 1 tbsp)
  • ground black pepper, fish sauce and salt

Method

Put some water and salt in a pot on the fire. When the water has come to the boil, add the fish and rice. When the fish is cooked, add the fish sauce and chopped lemon grass, garlic and spring onion. When these are cooked, taste and check the saltiness, then transfer everything to a serving-bowl, garnish with the coriander leaves and the ground black pepper, and serve.

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