This soup, called Khanom Jeen (Thai) or Num Banh Chok (Khmer), is a rustic dish typical of Thai-Khmer country cuisine. It's a comforting dish that will please all fans of fish soup.
Servings: 2-4 people
Preparation time: 20 minutes
Cooling time: 30 minutes
Cooking time: 20 minutes
INGREDIENTS:
- 1 C. tablespoon of cooking oil
- 400 g (1 3/4 cup) cooked white fish (sea bream or walleye)
- 4 French shallots, thinly sliced
- 200 ml (3/4 cup) coconut milk
- 400 ml (1 3/4 cup) fish or chicken broth
- 200 g (3/4 cup) Buriram red curry paste
- 1 cup store-bought shrimp or fish balls (optional)
- 2 tbsp. tablespoon of palm sugar (sugar or brown sugar)
- 1-2 tbsp. tbsp fish sauce (to taste)
- 3-5 kaffir lime leaves
Toppings and accompaniments include rice vermicelli, chopped long beans, finely chopped cabbage, chopped cucumber, sprouted beans, basil and/or mint leaves, fresh coriander, and thinly sliced banana flower soaked in limed water.
INSTRUCTIONS:
- Cook the fish in the broth with the kaffir lime leaves.
- Bring to a boil and reduce heat to medium.
- Cook until the fresh of the fish is very soft.
- Remove the fish. Strain the broth and reserve it to incorporate into the recipe later.
- Let the fish cool for 30 minutes so you can handle the flesh more easily. Remove the skin and bones, leaving only the white flesh. Pass it through a mortar and pestle to make a flaky paste, ensuring to remove any remaining bones.
- In a large saucepan over medium-high heat, pour the oil, brown the shallots and red curry paste to release all the flavors of the spices.
- Gradually add the fish meat and coconut milk, alternating between the two. Add the reserved broth.
- Adjust the seasoning with fish sauce and palm sugar. Optionally, add fish balls or shrimps at this step.
Serve with room temperature cooked rice vermicelli and your choice of toppings.
NOTES:
- Follow the manufacturer's instructions for cooking the vermicelli. To prevent the vermicelli from being overcooked. Be sure to drain with cold water immediately after draining the cooking water, then use your hand to squeeze out water from the vemicelli as much as you can.
- For an economical and/or quick version of this recipe, it is possible to use canned fish or break up an equivalent quantity of tofu into crumbs for a vegetarian version and use soy sauce or salt for a seasoning instead of fish sauce.
- Fish balls are found in all Asian grocery stores, often in the frozen food section.
- The toppings vary depending on the region of Southeast Asia where this dish is commonly enjoyed. Additionally, you can choose to add vegetables of your choice available in Quebec, such as grated carrots, striped fennel, cucumber, or green beans.
