Kaeng som plathu thot
Kaeng som plathu thot is a Thai dish which is a spicy and tangy soup made with fried fish, typically using a type of fish called plathu (also known as snakehead fish). The fish is deep-fried until crispy, then added to a flavorful broth made with tamarind paste, palm sugar, fish sauce, and various herbs and spices.
Ingredients
- 2 pounds plathu (snakehead fish), cleaned and scaled
- 2 tablespoons vegetable oil for frying
- 4 cups water
- 3 tablespoons tamarind paste
- 2 tablespoons palm sugar (or substitute with brown sugar)
- 3 tablespoons fish sauce
- 2 red chilies fresh, sliced
- 1 tablespoon shrimp paste
- 1 cup cherry tomatoes
- 1 cup pineapple chunks
- 1 cup long beans sliced, (or substitute with green beans)
- 4 kaffir lime leaves
- Fresh cilantro leaves for garnish
Instructions
- Heat the vegetable oil in a deep frying pan or wok over medium-high heat.
- Carefully add the plathu fish to the hot oil and fry until golden and crispy on both sides. Remove the fish from the oil and set aside on a paper towel to drain excess oil.
- In a separate pot, bring the water to a boil. Stir in the tamarind paste, palm sugar, fish sauce, sliced red chilies, and shrimp paste. Allow the mixture to simmer for about 5 minutes.
- Add the cherry tomatoes, pineapple chunks, sliced long beans, and kaffir lime leaves to the pot. Let it simmer for another 10 minutes until the vegetables are cooked but still slightly crunchy.
- Gently place the fried plathu fish into the pot with the other ingredients and simmer for an additional 2-3 minutes to allow the fish to absorb the flavors.
- Remove from heat and garnish with fresh cilantro leaves.
- Serve hot with steamed rice or as a soup on its own.
Disclaimer
Some parts of recipe maybe AI-generated.
Nutrition
Calories: 346kcal (17%)Carbohydrates: 28g (9%)Protein: 51g (102%)Fat: 4g (6%)Saturated Fat: 1g (6%)Polyunsaturated Fat: 1gMonounsaturated Fat: 1gCholesterol: 156mg (52%)Sodium: 1345mg (58%)Potassium: 1081mg (31%)Fiber: 2g (8%)Sugar: 20g (22%)Vitamin A: 628IU (13%)Vitamin C: 51mg (62%)Calcium: 88mg (9%)Iron: 3mg (17%)
Disclaimer
Nutritional information for this recipe is an approximation and is not to be construed as medical advice.
