Name: Kaeng Som Pla Sapparot
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Ingredients: 1 pound fish fillets ((such as snapper or cod), cut into bite-sized pieces); 1 cup pineapple chunks; 1 red bell pepper (sliced); 1 tomato (cut into wedges); 4 cups water; 2 tablespoons tamarind paste; 3 tablespoons fish sauce; 2 tablespoons lime juice; 1 tablespoon palm sugar ((or brown sugar)); 2 Thai bird's eye chilies (sliced (adjust according to your spice preference)); 1 stalk lemongrass (bruised and cut into 2-inch pieces); 4 kaffir lime leaves (torn); Fresh cilantro leaves (for garnish)

Kaeng Som Pla Sapparot

Kaeng Som Pla Sapparot is a delicious Thai dish. It's a spicy and sour soup made with fish and pineapple. The soup is typically flavored with tamarind paste, fish sauce, lime juice, and various aromatic herbs and spices. The combination of tangy pineapple and savory fish creates a delightful balance of flavors.

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Prep Time 20

Cook Time 25

Total Time 45

Course Dinner, Lunch

Cuisine Asian, Thai

Servings servings

Calories 203 kcal

Ingredients

1 pound fish fillets (such as snapper or cod), cut into bite-sized pieces
1 cup pineapple chunks
1 red bell pepper sliced
1 tomato cut into wedges
4 cups water
2 tablespoons tamarind paste
3 tablespoons fish sauce
2 tablespoons lime juice
1 tablespoon palm sugar (or brown sugar)
2 Thai bird's eye chilies sliced (adjust according to your spice preference)
1 stalk lemongrass bruised and cut into 2-inch pieces
4 kaffir lime leaves torn
Fresh cilantro leaves for garnish

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Instructions

In a pot, bring the water to a boil. Add the lemongrass, kaffir lime leaves, and chilies. Let it simmer for about 5 minutes to infuse the flavors.
Add the fish fillets to the pot and cook until they are cooked through, which should take about 5-7 minutes. Remove the fish from the pot and set it aside.
Add the pineapple chunks, bell pepper slices, and tomato wedges to the pot. Let it simmer for another 5 minutes until the vegetables are slightly tender.
In a small bowl, mix the tamarind paste, fish sauce, lime juice, and palm sugar until well combined. Add this mixture to the pot and stir gently.
Return the cooked fish to the pot and let it simmer for another 2-3 minutes to let the flavors meld together.
Taste the soup and adjust the seasoning if needed, adding more fish sauce, lime juice, or sugar according to your preference.
Serve the Kaeng Som Pla Sapparot hot, garnished with fresh cilantro leaves. It’s typically enjoyed with steamed jasmine rice.

Disclaimer

Some parts of recipe maybe AI-generated.

Nutrition

Calories: 203kcal (10%)Carbohydrates: 23g (8%)Protein: 25g (50%)Fat: 2g (3%)Saturated Fat: 1g (6%)Polyunsaturated Fat: 1gMonounsaturated Fat: 1gCholesterol: 57mg (19%)Sodium: 1144mg (50%)Potassium: 722mg (21%)Fiber: 3g (13%)Sugar: 17g (19%)Vitamin A: 1439IU (29%)Vitamin C: 83mg (101%)Calcium: 49mg (5%)Iron: 2mg (11%)

Disclaimer

Nutritional information for this recipe is an approximation and is not to be construed as medical advice.

Keyword fish, Pineapple

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Kaeng Som Pla Sapparot