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Ancient Siamese Recipe for Tom Yum Soup with Snakehead Fish, Roasted Chili Jam and Green Mango (First Published in 1890)
By Hanuman © Thaifoodmaster.com
Servings:
4
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Ingredients
1x
2x
3x
500
g
snakehead fish (ปลาช่อน)
2
lemongrass (ตะไคร้)
1/2
cup
uncooked jasmine rice (ข้าวหอมมะลิ)
7
cups
water (น้ำเปล่า)
1
teaspoon
sea salt (เกลือทะเล)
2 1/2
tablespoons
Ancient roasted chili jam (น้ำพริกเผาโบราณ)
1/3
cups
green mango (มะม่วงเปรี้ยว)
shredded
2
tablespoons
pickled garlic brine (น้ำกระเทียมดอง)
2
tablespoons
crispy fried garlic (กระเทียมเจียว)
3
tablespoons
coriander leaves (ใบผักชี)
1 1/2
tablespoons
fish sauce (น้ำปลา)
for the ancient chili jam
5
dried red long chili (phrik chee fa) (พริกชี้ฟ้าแห้ง)
4
shallots (หอมแดง)
3
tablespoons
Thai garlic (กระเทียมไทย)
1
teaspoon
fermented shrimp paste (kapi)(กะปิย่างไฟ)
2
coriander roots (รากผักชี)
1
tablespoon
fish sauce (น้ำปลา)
2
tablespoons
lime juice (น้ำมะนาว)
2
teaspoons
palm sugar (น้ำตาลมะพร้าว)
Instructions
Char-grill the dry chilies, fermented shrimp paste, unpeeled shallots and garlic. Peel the shallots, and clean the coriander roots.
Pound all the ingredients, with salt, into a consistent paste.
Season with fish sauce, lime juice and palm sugar. Set aside.
Bruise the lemongrass with a pestle and mortar.
Fry unpeeled Thai garlic (whole cloves cut into halves) in hot oil until golden.
Clean the fish, and remove the back bones.
Cut the fish into three large segments. Split the head into two lengths, and clean thoroughly to eliminate all the slime. Set aside.
Place a cooking pot with water over medium high heat, and add salt, the bruised lemongrass and uncooked rice. Bring water to a strong boil.
Add the fish to the boiling water, and cook until the fish is well cooked. Turn off the heat.
Dissolve the roasted chili paste in the broth, and add shredded green mangos.
Season with pickled garlic brine.
Squeeze lime juice.
Season with fish sauce and add coriander leaves, the fried garlic and some of the oil to the tom yum soup.
Serve.