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Mixed Clear Shrimp Soup with Salted Fish, Shrimp, Cucumber, Mango and Pickled Garlic (แกงนอกหม้อ ; gaaeng naawk maaw)
By Hanuman © Thaifoodmaster.com
Servings:
4
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Ingredients
1x
2x
3x
For the shrimp broth:
3
shrimp (กุ้ง)
cooked whole in water
2
tablespoons
fish sauce (น้ำปลา)
or sea salt (เกลือทะเล)
3
cups
water (น้ำเปล่า)
Mix in the broth:
snakeskin gourami fish, semi-salted and sun-dried (ปลาสลิดแดดเดียว)
grilled and flaked
green mango (มะม่วงเปรี้ยว)
diced or thinly julienned
cucumber (แตงกวา)
diced or thinly julienned
pickled garlic (กระเทียมดอง)
sliced lengthwise into thin slices
fresh red and green Thai bird’s eye chilies (phrik kee noo) (พริกขี้หนูแดง และ เขียว)
optional
Season with:
1/2
tablespoon
granulated sugar (น้ำตาลทราย)
1
tablespoon
pickled garlic brine (น้ำกระเทียมดอง)
1/2
tablespoon
lime juice (น้ำมะนาว)
Garnish with:
fresh red long chili (phrik chee fa) (พริกชี้ฟ้าแดง)
coriander leaves (ใบผักชี)
Instructions
Prepare the shrimp broth:
Using a toothpick, remove and discard the black vein from the back of the shrimp.
In a pot, bring water to a boil. Place the shrimp – whole, unpeeled and heads-on – in the water until they are almost cooked.
Remove the shrimp; season the broth with fish sauce to be very salty.
Peel the heads and squeeze the cooked tomalley from the shrimp heads. Whisk it well and dissolve it in the shrimp broth. Set aside.
Prepare the rest of the ingredients:
Using your hands, pull the shrimp meat into thin threads.
Grill the two kinds of semi-salted and sun-dried fish. When the fish are cooked, separate the meat into small chunks, using your hands.
Peel and slice the green mango into thin juliennes (or dice them thinly).
Peel and slice the cucumber into thin juliennes, discarding the seeds (or dice them thinly).
Peel the pickled garlic and slice it finely lengthwise.
Serve:
Place the fish meat, cucumber, mango and pickled garlic in a bowl, pour the stock over it and mix.
Season with lime juice, granulated sugar and pickled garlic brine to a salty-sour-sweet profile.
Garnish with thinly julienned fresh red long chilies and coriander leaves.
Optional:
Add madan (มะดัน; sour cucumber), thinly sliced.
Add fresh bird's eye chilies, thinly sliced.
Add crispy fried Thai garlic.