👨‍🍳 Instruktioner

1. 1

   In a large pot, combine water, tamarind paste, bruised lemongrass, sliced galangal, and halved shallots. Bring to a boil, then reduce heat and simmer for 15 minutes to infuse the flavors.

2. 2

   Strain the broth, discarding the solids. Return the flavored broth to the pot and bring it back to a simmer.

   💡 Proffstips: Ensure the broth is clear and flavorful.
3. 3

   Add the fish chunks to the simmering broth. Cook gently for about 5-7 minutes, or until the fish is opaque and cooked through. Do not overcook the fish.

   💡 Proffstips: Poaching the fish gently helps it stay intact.
4. 4

   Add the tomatoes, okra, Chinese eggplant, and long beans to the pot. Cook for another 5-8 minutes, or until the vegetables are tender-crisp.

   💡 Proffstips: Avoid overcooking the vegetables to maintain their texture and color.
5. 5

   Season the soup with fish sauce, salt, and sugar (if using) to taste. Adjust the sourness by adding more tamarind paste if desired.

   💡 Proffstips: Balance the sour, salty, and savory flavors.
6. 6

   Stir in the chopped fresh dill and cilantro just before serving. Garnish with sliced chili peppers if desired.

   💡 Proffstips: Adding herbs at the end preserves their fresh aroma and flavor.