Hot And Sour Fish Soup

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Nutrition per serving    (USDA % daily values)


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Ingredients for 6 servings

1 small shallot , quartered and sliced crosswise 1/4-inch thick

1 1/2 quarts water or mild soup stock, salted with

2-3 tablespoons roasted chili paste (nahm prk pow)

fish sauce , to the desired saltiness

8 thin slices fresh ginger (kha)

4 green onions , cut in thin rounds

2 small firm tomatoes , cut in small wedges (optional)

2-3 limes, juice of , to desired sourness

1 tablespoon tamarind pulp , mixed with 1/2 cup of hot water, pulp removed (the tamarind is sold in blocks, use about 1 Tbs.)

1 lb trout (pan fried)

4-6 kaffir lime leaves , torn (bai ma-gkrood)

2 cups fresh brown button mushrooms , sliced in 1/4-inch pieces

4-5 stalks fresh lemongrass (dta-krai)

1/2-1 cup cilantro leaf

15-20 whole Thai chiles, stem removed and bruised with the back of a cleaver (prik kee noo)

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