This is a hot and sour curry soup, which is ideal with any kind of fish or seafood. In this recipe I have used salmon and prawns. To complement the spicy sour taste, there is a distinct flavour of tamarind provived by the tamarind juice.
The generous amount of vegetables also make this another healthy low fat recipe. This recipe will need a slightly longer cooking time than most Thai soup and Thai curry recipes, as the vegetables need time to cook properly. This Thai curry soup is ideal for those who like spicy seafood dishes.
Thai Sour Curry Soup Ingredients
* Serves 2
- 2 Salmon Fillets
- 1 tablespoon of tamarind juice/ tamarind concentrate
- 1/4 green papaya
- 100g cauliflower
- 50g green string beans
- 1 large leaf of cabbage
- 1 tablespoon of fish sauce
- 1/2 can sour curry paste
- 3 chillies
- 1/2 yellow and 1/2 red pepper
- 1 1/2 cups of water
Thai Sour Curry Soup Cooking Instructions
Step 1: Peel the papaya, wash, cut in half, and removed the core. Then slice the papaya into fairly thin slices
Step 2: Slice the cabbage, cauliflower, green beans and peppers
Step 3: Make a verical incision in the chillis so that the insides are released during cooking.Ensure that the storks are removed
Step 4: Cut the salmon fillets into decent sized slices (see video)
Step 5: Heat the water in a wok, and add the sour curry paste. Mix in together. Add the chillies, ensuring you give them a good squashing with your spoon to release their fiery flavour. Mix well
Step 6: Once the soup starts to gently simmer, add the salmon. Be careful with the salmon as you don’t want it to break apart. Gently stir
Step 7: Let the soup simmer for a couple of minutes, then add all of the vegetables and mix everything, being careful not to break up the salmon pieces.
Step 8: Let the soup simmer for a couple of minutes, then add the fish sauce and tamarind juice. Stir gently
Step 9: Cook for 5 minutes more. By now, the papaya should have turned white, and the salmon should be cooked. Serve in a bowl and enjoy
