Tom Byoo (Sour Fish Soup) recipe

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Ingredients

3 cups fish stock
1 (1 inch) piece fresh ginger, peeled and sliced into disks, or more to taste
1 (1 inch) piece galangal, peeled and sliced into disks, or more to taste
5 Thai chile peppers, crushed
2 kaffir lime leaves, torn
2 stalks lemon grass, cut into 2-inch pieces and crushed
2 shallots, crushed
1 (10 ounce) trout, scales removed and fish cut into steaks
5 cherry tomatoes, halved
¼ cup tamarind juice, or more to taste
2 tablespoons fish sauce, or more to taste
¼ cup chopped fresh cilantro, or to taste

Nutrition Info

175.4 calories
carbohydrate: 13.8 g
cholesterol: 37.1 mg
fat: 5.2 g
fiber: 0.8 g
protein: 18.3 g
saturatedFat: 1.4 g
servingSize: -
sodium: 1143.9 mg
sugar: 1.3 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Bring fish stock to a boil in a pot, add ginger, galangal, Thai chile peppers, kaffir lime leaves, lemon grass, and shallots. Reduce heat and simmer stock for 20 minutes.

  2. Mix trout, tomatoes, tamarind juice, and fish sauce into stock, simmer until trout is cooked through, about 5 minutes.

  3. Gently place trout in a bowl and pour soup over the fish, top with cilantro.

Recipe Yield

4 servings

Recipe Note

This is a very light soup that is great to eat if you are in need of something to cleanse your palate. Use a firm-fleshed, white, low-fat fish such as trout or catfish, it adds a delicate flavor to your soup.

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