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     Jules's Blurb:   Fish Soup - Thai Fish Soup a delicious spicy sour soup fit for a King and Queen and ideal to grace the table at a Thai banquet.  Full video tutorial with Chef Khwanjai for full members is available by clicking the video camera below

    Thai Fish Soup, AKA Spicy Fish Soup comes in many varieties and so naturally there are many a recipe for fish soup to choose from.  As usual Khwanjai shows you full traditional Thai Fish soup without dumbing down the recipe.  There is only one ingredient which can sometimes be difficult to get - "Kachai" but we cover that in the tutorial

    In Khwanjai's Thai Cooking School she shares many of her chefs tips for creating mouth watering dishes to please all the family and this video tutorial is no different, packed with great tips and advice to improve your results!  Take Khwanjai's 7 Recipe banquet Thai Cooking Course for a test drive now!  

Preparation:

Cut fish as per video tutorial

Rinse and slice carrots and radish, leave to one side

Peel and roughly dice the shallots

Cut Chinese lettuce into spoon size squares

Green beans into logs and Cauliflower into spoon size flat florets

Now we move into the Cruk Sac pictured left. Please don't use a blender or you will have grey soup which will not smell as good

First in is the Kachai, pounding to a soft woody pulp

Next in are the shallots, pounding until fully mixed before adding the red curry paste, continue pounding until fully mixed, use a spoon to help turning if needed (see video)

Now you can add the sardines, (yes even tinned in tomato sauce if you like) and continue pounding until fish is completely mixed in and that's that part completely done!

Have a little rest because your arms will be tired - not just a cooking class but an aerobics class too! 

Cooking:

Heat 2-3 cups of oil in a wok, medium high heat and drop in the fish - deep fry, turning every 2-3 minutes until golden brown, great tip in video to stop fish sticking to the wok 

At the same time boil a saucepan with 2-3 cups of water and add the contents of the pestle and mortar stirring well

Add chicken stock and salt fish sauce and Tamarind pureé, not forgetting the palm sugar and stir again until dissolved, taste test and adjust as required.  The overall taste should be spicy sour with the faintest hint of sweet

Happy with the flavour? 

Add the hard veggies - carrot and radish and leave to boil for 2-3 minutes check for taste again

Now add the last of the veggies all together and bring back to boiling

By now the fish should be cooked so it's time to add the deep fried fish to the soup, stir it in 2 or 3 times and simmer for 3 minutes

That's it ... Done!

Serving suggestion:

Fantastic soup is almost always eaten with rice, it deserves a fantastic rice which is of course Jasmine rice.  The amount we made for this Fish Soup Recipe is really enough for 4 people when served as compliment to other Thai dishes.

    What would you have with it?  Try our delicious Sweet and Sour Chicken Recipe or several of our Stir Fry Recipes for that matter.  Another useful addition which will also compliment is our Recipe for Omelette - Thai Omelet and we often have BBQ Pork Ribs also giving you a nice varied range of texture and flavours that all go together nicely

Visit ThaiFood-TV video blog for a public video and the more information and about this recipe and a big radish

For the Best Results:

   Members watch the video because the recipe and photo's only give you about 5% of the information available in the video

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