Sour Fish Soup (Canh Pa Kai)
Experience the vibrant flavors of Laos with this traditional Laotian Sour Fish Soup, known as Canh Pa Kai. This dish features tender fish fillets simmered...
- Prep time
- 10 min
- Cook time
- 25 min
- Yield
- 4 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 750 gram fish fillets
- 4 cups fish stock
- 2 tablespoons garlic crushed
- 4 shallots thinly sliced
- 5 slices ginger or galangal
- 1 teaspoon red and green chilies chopped
- 5 stalks lemongrass bruised
- 1/4 cup fish sauce
- 2 tablespoons palm sugar
- 1 packet green cherry tomatoes
- 4 wedges lime
Instructions
- 1
In a large saucepan, bring the fish stock to a simmer over medium heat.
- 2
Add the crushed garlic, thinly sliced shallots, slices of ginger or galangal, and bruised lemongrass. Simmer for about 10 minutes to infuse the flavors.
- 3
Stir in the fish sauce, lime juice, and palm sugar. Let the soup simmer for another 5 minutes to blend the flavors.
- 4
Add the fish fillets to the soup. Simmer gently until the fish is cooked through, about 5-7 minutes depending on the thickness of the fillets.
- 5
Stir in the green cherry tomatoes and chopped red and green chilies. Simmer for an additional 2-3 minutes.
- 6
Serve the Laotian Sour Fish Soup hot, garnished with fresh herbs like coriander or spring onion if desired, and with a wedge of lime on the side for squeezing over.