Ingredients
- 1 tbsp vegetable oil
- 2 cloves garlic, finely chopped
- 5 small golden shallots, finely sliced
- 2 stems lemongrass, tough outer leaves discarded and finely sliced
- 5 slices ginger, cut into thin matchsticks
- 2 medium red chillies, seeds removed and finely chopped
- 4 stems coriander, roots and stems washed free of dirt and finely chopped (leaves reserved for garnish)
- 2 litres fish stock, strained and simmering ready for use
- 2 tbsp tamarind paste, dissolved in 5 tbsp hot water
- 2 tbsp orange juice
- 2 tbsp fish sauce
- 1/2 tbsp freshly ground black pepper
- 300 g pieces of firm white fish, cut in to 2 cm cubes
- 300 g fresh white crab meat, picked from the shell
- 5 spring onions, cut into 3 cm lengths then finely shredded
- 30 leaves mint
- 2 limes, juice only
- 1 small handfuls coriander, leaves picked
- 30 leaves Thai basil
- 1/2 bunches dill
Description
Tom Kime Makes His Dinner Party Starter: A Refreshing Deliciously Spicy Vietnamese Soup, Bursting With Clean Flavours
UK TV
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